White Chocolate Fudge (Cardamom)

With just 4 ingredients, this easy cardamom fudge is a great holiday candy recipe. We take a basic 2-ingredient white chocolate fudge and add spices for a tasty twist on a classic.

2 (11 oz) pkgs (3 cups) white chocolate chips (624 g)
1 (14 oz) can sweetened condensed milk
¼ tsp. fine sea salt
½ tsp. ground cardamom

Line an 8x8" or 9x9" square baking pan with parchment paper or foil to create a sling for easy removal. Butter or spray the foil with cooking spray, if using foil.

In a double boiler with a large bowl, combine the chocolate chips, sweetened condensed milk and salt. Stir continuously until the chocolate is melted. Remove from the heat.

Place the mixture into your prepared pan. Chill in the refrigerator for at least 4 hours or preferably overnight until it sets.

After it has chilled, lift the foil and the fudge out of the pan and cut into squares to serve.

Cook's Notes:

• If you don’t have a double boiler, it is very easy to make one. Just add a bit of water to a sauce pan and place a heat resistant bowl on top so it is resting on the edges of the pan, but not touching the water. Heat water on low. Put chopped chocolate or chocolate chips in the bowl, stir often and watch it melt. Remove bowl from the heat once the chocolate is melted to prevent burning.
• You will see the best results with higher end chocolate like Godiva and Ghirardelli, but this absolutely can be made with other brands.
• This recipe works best with full-fat Eagle brand sweetened condensed milk. I’ve tried this with other brands and always get the best results with Eagle.
• Double check that you are buying sweetened condensed milk and not evaporated milk.
• I recommend using a full-fat sweetened condensed milk to help the fudge set properly as light versions will result in a softer fudge that may not set properly.
• The flavour of the cardamom will develop to full strength overnight. You might feel tempted to add more cardamom if you try it immediately, but a half tsp. is enough for a universally appealing cardamom flavour. Try as written once, then feel free to get creative the next time you make it.
• If you don't have cardamom or don't want to use it, three other excellent alternatives are cinnamon, pumpkin pie spice, or apple pie spice.
• If you'd like to add a little crunch to the fudge, stir in some toasted and chopped pecans or walnuts. The flavours go very well with the warm spices.
• To Store: Keep in an airtight container in the fridge and enjoy within two weeks.
• To Freeze: Wrap fudge in waxed paper, then in foil. Place in freezer containers and freeze for up to 3 months. To use, bring wrapped fudge to room temperature.