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 upstate 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
- You can use a microwave instead of a double broiler but you need to move fast before the chocolate seizes up so keep your cardamom and rose water ready to go; after having made this fudge a few different times, the double broiler does lend a smoother fudge and is less stressful because you can adjust the flavors without worrying about the chocolate cooling!
- 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
- If you find dark chocolate overwhelming you can use milk chocolate – however it has a higher milk content that will made the fudge more liquid. Consider reducing the amount of condensed milk to 3/4 of the can and tempering the chocolate longer over a double broiler to thicken it a little. I’ve had a few missteps with this one – so beware! 🙂
- Prep time: 5 minutes
- Cook time: 5 minutes
- Yield: 20-25 pieces depending on size
- 1 can sweetened condensed milk (14 oz)
- 2 cups semi-sweet chocolate chips
- 1.5 tsp rose water
- 1.5 tsp cardamom
- Grease a square baking pan and place parchment paper on top
- Assemble your double broiler: fill a deep saucepan with water and bring to a simmer, place a heat-safe bowl (we use pyrex glass bowls) on top
- Pour the condensed milk and chocolate chips and slowly whisk: in about 2-3 minutes the chocolate chips will melt and you can whisk it into the milk
- Add in cardamom and rose water and stir to combine
- Taste and adjust flavors as needed
- Pour into parchment paper lined pan and allow to cool 3-4 hours
- Cut into pieces and store in an airtight container in the refrigerator