Cardamom fudge

Our signature fudge, it's difficult to resist.

INGREDIENTS

300ml milk
1kg sugar
250g butter
2tbsp golden syrup
440g tin condensed milk
8 Bart cardamom pods (crushed, outer pods discarded)
CuisineIndian, British
SeasonSpring, Summer, Autumn, Winter
LifestyleIndulgent, Treat
OccasionsFood with Friends, Christmas, Halloween, Bonfire Night
CoursesCakes & Sweet Treats
Cook Time20 Minutes
Prep Time15 Minutes
Recipe Image fudge

METHOD

  1. Heat the milk, sugar and butter gently in large pan until the sugar has dissolved.
  2. Stir in the golden syrup, condensed milk and cardamom seeds and bring to the boil.
  3. Boil until ‘soft ball stage’ or 116 degrees on a sugar thermometer. Stir vigorously to make sure that it doesn't catch around the sides of a pan.
  4. Leave to cool for 5 minutes. Beat vigorously with a wooden spoon until it begins to thicken and goes to a fudge consistency. This can take a while.
  5. Pour into a greased 12×9 inch tin. Leave to cool and set. Once set, turn out of the pan and cut into bite sized squares.

Cardamom fudge

Our signature fudge, it's difficult to resist.

300ml milk
1kg sugar
250g butter
2tbsp golden syrup
440g tin condensed milk
8 Bart cardamom pods (crushed, outer pods discarded)
  1. Heat the milk, sugar and butter gently in large pan until the sugar has dissolved.
  2. Stir in the golden syrup, condensed milk and cardamom seeds and bring to the boil.
  3. Boil until ‘soft ball stage’ or 116 degrees on a sugar thermometer. Stir vigorously to make sure that it doesn't catch around the sides of a pan.
  4. Leave to cool for 5 minutes. Beat vigorously with a wooden spoon until it begins to thicken and goes to a fudge consistency. This can take a while.
  5. Pour into a greased 12×9 inch tin. Leave to cool and set. Once set, turn out of the pan and cut into bite sized squares.

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