Cardamom Fudge
Submitted by Jerrypalm
Creamy vanilla fudge scented with aromatic cardamom and studded with walnuts and pistachios. Traditional candy thermometer fudge with exotic spice.
YIELD
3 dozenPREP
15 minCOOK
25 minREADY
45 minThis isn’t your typical chocolate fudge. It’s a pale, creamy vanilla fudge infused with ground cardamom, that warm, citrusy spice used in Indian and Scandinavian sweets. Walnuts and pistachios add crunch and visual appeal with their contrasting colors.
You’ll cook it to soft-ball stage (240 degrees F), add butter, cool to 120 degrees without stirring, then beat vigorously until it thickens and loses its shine. It’s old-school candy making that requires patience but delivers silky, melt-in-your-mouth results.
Cut into neat squares, it makes elegant holiday gifts.
Pro Tips
- Use a candy thermometer for accuracy (soft-ball stage is crucial for proper texture)
- Let mixture cool to exactly 120 degrees F before beating (too warm and it won’t set, too cool and it gets grainy)
- Beat vigorously for 5-10 minutes until fudge loses its gloss and thickens noticeably
- Stir in nuts quickly and spread immediately once fudge starts to set
- Store in airtight container at room temperature for up to 2 weeks
Ingredients
Directions
Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved.
Cook, stirring occasionally, to 240 degrees F on candy thermometer or until small amount of mixture dropped into very cold water forms soft ball that flattens when removed from water.
Remove from heat.
Add margarine. Cool mixture to 120 degrees F without stirring.
Add cardamom. Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes.
Quickly stir in nuts.
Spread mixture in buttered 9×5×3 inch loaf pan. Let stand until firm.
Cut into 1 inch squares.
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