This is one of Daddy's favourites, the hard variety. I think he judges the sweet-maker by the perfection of the Cordial or Requejao, both of which rarely appear in a Christmas plate nowadays.

Ingredients

Method

Grate the cashews really fine.

Make a sugar syrup with a little water.

Make sure the sugar syrup is smooth and without any grains in it.

Cook until a drop of sugar in a saucer of water, hold it's shape and does not dissolve or blur on the edges.

Add the cashew, and colour and mix well.

Cook until the mixture is thick and there are no bubbles on the side of the vessel.

Pour onto a greased tray.

Cool and cut.

If it is perfect, it will harden well and there will be a gloss on the surface.

I f you decrease the amount of sugar, it will not harden correctly, but you can mould it( Like A. Cleffie's, but she adds a little cream to the mixture and keeps it softer)