These chocolate cardamom fudge balls recipe take just 5 minutes of work. And the results are mouthwatering. I’m making this for Diwali the Indian festival of lights this year, so I added a little Indian twist to it by adding the cardamom, because nothing reminds me more of Indian desserts than cardamom. This fudge recipe will be great for Diwali,, or simply as an easy sweet treat.
You melt together chocolate chips, condensed milk, cardamom and butter in a pan. When it all melts, let it cool a little and form into delicious chocolatey cardamom fudge balls. Easy, no?!
Cardamom powder is available in Indian stores. You can also make your own – break open cardamom pods, and remove the seeds inside. Using a spice grinder, grind the seeds into a fine powder. I grind extra cardamom and sprinkle it on my morning coffee.
Other flavoring ideas
Keep everything in this recipe the same, except for the cardamom. Substitute the cardamom with one of these:
Mexican style fudge – 1/4th teaspoon powdered cinnamom, and a good pinch of cayenne pepper
‘Regular’ flavored fudge - A few drops of vanilla extract
Salted chocolate – 1/4th teaspoon sea salt sprinkled on top of the rolled fudge right at the end
Chocolate Cardamom Fudge Recipe
makes about 24 walnut sized balls
Ingredients
one 14 oz can sweetened condensed milk
6 oz semi sweet chocolate chips (about 1 cup)*
6 oz bitter sweet chocolate chips (about 1 cup)
1 tablespoon butter
1 tablespoon flour, optional
1/4th cup slivered almonds, optional
1/4 teaspoon ground cardamom, see post above for other flavor ideas
* This makes a pretty sweet fudge. If you like it less sweet, use more bitter sweet chocolate and less semi sweet (but keep the total amount of chocolate chips the same – 12 oz or about 2 cups)
Method
1. Place all ingredients in a medium non-stick skillet. Heat on low heat, stirring occasionally till everything melts, about 5 minutes.
2. When the fudge looks completely melted, smooth and silky, remove pan from heat.
3. Let the fudge cool till its cool enough to touch. Then roll it into walnut sized balls. Place them in a single layer on a plate or cookie sheet.
3. Let the fudge balls cool completely. Store in an air tight container.
Sala!!
You know how I love trying all your recipes. I have some backlog though – need to catch up and make that pad thai real soon.
This is something I can make for the potluck we have for Halloween. Maybe even make it look like spiders or something ?
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Sala @ Veggie Belly Reply:
October 28th, 2013 at 3:39 pm
I was thinking that too! It will make a great spider! You could use licorice or thin pretzel sticks for legs and almond slivers or some kind of small candy for eyes. Fun!
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Anu Menon Reply:
October 28th, 2013 at 9:56 pm
Thank you! I got the ingredients i was missing… Will share a pic with you when I’m done making them
#excited
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Divine! A great flavor combination.
Cheers,
Rosa
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oh this is lovely.. I made something similar last month… but I had put cashews in mine..I like the idea of chocolate and cardamom.. have never tried the combination before!!
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That looks great!!!
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I have an Indian friend who makes the best fudge and it always reminds me of traditional Indian sweets, the cardamon just bumps it that much closer.
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Most of my family is not a huge fan of something very sweet. With condensed milk and chocolates it can get pretty sweet, how can I make it less sweet? Use dry milk/milk powder or perhaps heavy cream instead of some of the condensed milk? Any suggestions?
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Sala @ Veggie Belly Reply:
November 2nd, 2013 at 9:38 pm
Use dark chocolate instead of the semi-sweet chocolate and it won’t be so sweet!
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Hi Sala
However I just finished making it, and I find the mass too gooey. And I am not able to make balls with this…Did I not add enough butter? Is there anything I can do to be able to make the balls w/o completely sticking to my hands? Add ghee? or more butter, perhaps? The mass is totally cool now to touch but i can see it would not turn out into “laddoo” consistency..Am a bit disappointed since I got excited that with limited time on my hands, I can make a “hit” dessert for Diwali! Will appreciate any inputs..
I loved how simple your recipe was and what a big hit it would be with kids (0f all ages
Btw, I tried your Quinoa Upma and that was a big success! Thanks for posting!
-Radha
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Sala @ Veggie Belly Reply:
November 2nd, 2013 at 9:36 pm
What kind of chocolate did you use? If you followed the recipe, and let the mixture cool, it shouldn’t be gooey..
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Anu Menon Reply:
November 3rd, 2013 at 7:27 pm
Hi Radha…
Mine was pretty gooey too so I just kept it in the frigde for about an hour before I used an icecream scoop to make the shapes. By the time i took it out it had firmed up.
I actually had a suggestion
Anu
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Anu Menon Reply:
November 3rd, 2013 at 7:29 pm
Oh and one more thing – i think mine was not as firm since I omitted flour.
I also let it remain in the fridge and served it cold – which made it not sticky at all.
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Hey Sala, It’s Diwali today and I wanted to make this but I was worried about how much time it’d take. However, as promised it was quick and really tasty! It’s the first of your recipes I’ve tried and I am so happy that it turned out so well. My son helped me roll the fudge balls and we had a fun time.
-Meenu
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Hello Sala
Great receipe, definately gonna try it. but can you please tell me which chocolate chips to buy?
Thanks
Shivani
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Sala @ Veggie Belly Reply:
December 16th, 2013 at 7:36 am
I usually use Ghirardelli
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Hi,
I am a veggie who loves cooking. I loved the recipes you have shared and this one is really tempting. Surely gonna try this at home..Keep up the good work.
Thanks
Rajeev
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