Rose Cardamom Fudge

Sneha: It always feels like Canadian Thanksgiving is the gateway to Holidays and therefore scrumptious food. For my American friends, Canadian Thanksgiving is the second Monday in October (always overlaps with Columbus Day), from there its Halloween, Diwali (the Indian Festival of Lights which falls somewhere in October/November), American Thanksgiving and then Christmas. Phew! So much eating! 

Obviously all these holidays have looked / will look a little different but that doesn’t mean we still can’t partake in the food aspect of the holidays! Now that Halloween is out of the way, we are turning focus to Diwali – traditionally you exchange sweets and gifts with your family & friends and we are always looking for easy Indian fusion desserts that our friends will enjoy. Over the past few months, we’ve been wanting to experiment more with rosewater – we’ve tried it in buttercream for macarons a few times (and its been delish!), decided to see how it would marry with chocolate in this quick fudge! 

Anyone that knows us both will know we are a sucker for 1. Dark chocolate and 2. Indian sweets – well put your hands together for this super quick and tasty fudge that reminds me of homemade fudge we would buy in the summer at one of the rest stops in Up State New York!  

The great part of this recipe (aside from speed) is its versatility, you could go wild with flavors and toppings to make it your own, right now we are obsessed with the rose water / cardamom combo which brings such a warmth to the fudge. But let us know what flavors you have tried that you love!

Tips & Tricks

  • When using the microwave to melt the chips, you need to move fast before the chocolate seizes up so keep your cardamom and rose water ready to go; alternatively you can add a tsp or two of coconut oil to the chips to prevent seizing or can even use a double broiler
  • We went for Indian flavors but you the options to customize this fudge are endless: you can mix in peanut butter chips for a PB fudge, peppermint extract for a mint fudge, anything your heart desires

Recipe Information

  • Prep time: 5 minutes
  • Cook time: <2 minutes
  • Yield: 20-25 pieces depending on size

Ingredients

  • 1 can sweetened condensed milk (14 oz)
  • 2 cups chocolate chips
  • 2 tsp rose water
  • 2 tsp cardamom (can cut to 1 tsp if you want a milder flavor)

Directions

  1. Grease a square baking pan and place parchment paper on top 
  2. In 30 second intervals in the microwave, melt chocolate chips and condensed milk and stir till chocolate is completely melted (we did a total of 1 min 30 seconds)
  3. Add in cardamom and rose water and stir to combine
  4. Pour into parchment paper lined pan and allow to cool 3-4 hours 
  5. Cut into pieces and store in an airtight container in the refrigerator