Cardamom Fudge

All the ingredients, including the liquids are measured in grams. So just place a jug or bowl on your measuring scales and measure as normal. You will also need a sugar thermometer to tell when the fudge is ready. These are available online and in most good kitchen departments.


  • 225 g butter
  • 450 g milk
  • 6 cardmom pods
  • 225 g cream
  • 710 g sugar
  • 1 tsp vanilla extract or other flavour of your choice


  1. Heat up the milk and cardamom pods in a small pot until the milk just begins to shiver. Turn off the heat and allow to infuse for an hour, remove the pods and any milk skin.
  2. Place all the ingredients in a large pot. This is important as the hot liquid bubbles up.
  3. On a medium heat, melt all the ingredients together, while stirring continuously.
  4. Bring up to a vigorous bubble, keeping and eye on the temperature using a sugar thermometer, stirring all the time.
  5. Once it reads 115°C, pour the fudge into a large mixer and beat for 5 minutes.
  6. Then pour out onto a lined baking tray and allow to set for 12 hours.


Makes 1 tray


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