I love the versatility of cardamom. In a savory dish, it enhances the flavor of meat when paired with cinnamon and cloves. In a sweet dish, its spicy bite complements the smooth richness of chocolate.
I love fudge, but can never eat more than a tiny little piece of it. I find it cloyingly sweet. So this weekend my daughter and I experimented with cardamom in fudge. We began with a pinch, slowing increasing the quantity till it was delicately–and equally–balanced with the chocolate. We discovered that the cardamom gets stronger in flavor when the fudge is cool.
Here’s our recipe:
1 can condensed milk
2 ¼ cups dark chocolate chips
½ stick (¼ cup) butter
1 tsp salt
2 tsp ground cardamom (if you can’t find it ground, deseed the pods and grind the seeds to a powder)
Place everything except cardamom in a double boiler (or in a pan that sits in a pot of simmering water). Whisk till melted and smooth. Remove from heat; add cardamom. Pour into 8 x 8 pan lined with parchment paper. Chill in refrigerator until firm. Loosen sides, turn over onto cutting board and cut into small cubes.