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1.
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Place the cashew nuts in a bowl.
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Pour boiling water over them to cover, and soak for 1 hour.
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Drain the nuts, put them in the container of an electric blender or food processor, and reduce them to a fine paste (adding a little milk or water if the paste begins to clog).
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2.
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Grease a 9-inch-square baking pan, or mark and grease a 9-inch-square section of a cookie sheet.
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3.
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Heat a non-stick frying pan (at least 9 inches in diameter) over medium heat for 2 minutes.
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Add the nut paste and the sugar.
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Reduce heat to medium-low and cook, stirring and scraping the sides and bottom of the pan constantly with a flat spatula for 20 minutes or until the fudge is thick and sticky.
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Stir in the butter.
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4.
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Pour the fudge into the greased pan or onto the greased square of cookie sheet.
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Spread it evenly by patting it gently with the spatula.
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Let it cool thoroughly.
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5.
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When cool, brush the top with the rose water, and let it dry briefly.
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Press the silver foil over the fudge, and cut 1 1/2-inch-square or diamond-shaped pieces, using a knife dipped in cold water.
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Note: This fudge keeps well, if stored tightly sealed, at room temperature for 3 weeks and for several months in the refrigerator.
