Old-Fashioned Nut Sherbet (Soft Fudge Candy)

Cooking method

1. Step 1:

   

   Lightly toast the nuts at 320°F (160°C) for about 10 minutes, and peel them if needed.

2. Step 2:

   

   The base of the sherbet is a milk fondant. Put the sugar and water in a pan over low heat and stir until the sugar is fully dissolved.

3. Step 3:

   

   Wash any remaining sugar crystals down from the sides of the pan, add the honey, stir, bring to a boil, and cook for three minutes.

4. Step 4:

   

   Add the condensed milk and salt, and stir.

5. Step 5:

   

   Cook until light brown (240°F / 116°C).

6. Step 6:

   

   Set the pan over ice and cool to about 140°F (60°C). You don't really need a thermometer — keep stirring, and once you see the mixture thickening, it's ready to whip.

7. Step 7:

   

   Whip on medium speed until the mixture turns pale and stops being stretchy — that is, until it sets up like a fondant.

8. Step 8:

   

   It's best to use dough hooks, since the mixture is very thick.

9. Step 9:

   

   Knead the finished fondant by hand. If you prefer sherbet without nuts, just press it into a mold and, once set, cut it into cubes.

10. Step 10:

    

    To work the nuts in, gently warm the fondant (without letting it go above 122°F / 50°C) — either over the lowest heat on the stove, kneading constantly, or in short pulses in the microwave.

11. Step 11:

    

    Add the nuts, mix, and press into a mold lined with plastic wrap or parchment.

12. Step 12:

    

    Once it's set, it's ready to eat.