Salted Black Cardamom Fudge

‘The cure for anything is salt: sweat, tears or the sea’ - Karen Blixen

I am an aficionado for anything sweet & salty… sometimes sweet can be just too cloying in mouthfeel. Add a pinch of crunchy salt and suddenly you are in that literal sweet spot where everything just seems so perfect. Add the rich Smokey waft of black cardamom and it’s a party for the palate…

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indian sweets, fudge, spiced fudge, chocolate fudge, sweet treats

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Author: Suze Morrison

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Salted Black Cardamom Fudge

Prep time: 20 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 40 M

I am an aficionado for anything sweet & salty… sometimes sweet can be just too cloying in mouthfeel. Add a pinch of crunchy salt and suddenly you are in that literal sweet spot where everything just seems so perfect. Add the rich Smokey waft of black cardamom and it’s a party for the palate…

Ingredients

• 170g Milk Chocolate, callets
• 3 Black Cardamom Pods
• 395g Condensed Milk
• 160g Light Brown Muscovado Sugar
• 120g Unsalted Butter, cold, cubed.
• 90g Golden Syrup
• 35g Liquid Glucose (adding invert sugars keeps this beautifully soft and malleable)
• 1 tsp Sea Salt Flakes, plus extra to sprinkle.
• ½ tsp Rose Extract
• Culinary Grade dried Rose Petals & Chocolate Curls to garnish

Instructions

1. Begin by lining an 8” x 8” Baking tin with non-stick paper. Set aside.
2. Add the chocolate & black cardamom to a food processor and pulse until fine ground, transfer to a bowl and set aside.
3. In a small pan, add the condensed milk, sugar, butter and both syrups. Heat over a low heat until dissolved, stirring at intervals.
4. Once the sugar granules have dissolved, turn up the heat and bring to a boil. Simmer for 20 minutes, stirring, until thickened.
5. Remove from the heat and quickly tumble in the chocolate, salt & rose water, gently stir until homogenous then pour into your prepared tin.
6. Sprinkle with the dried rose petals, chocolate curls and a sprinkle of salt flakes and cool to room temperature.
7. Transfer to the fridge and set for 4 hours before cutting into 5cm squares. Utterly delicious with Rose Masala Chai.

https://gourmetglow.co.uk/recipes/salted-black-cardamom-fudge