Chocolate-dipped cardamom fudge

Chocolate-dipped cardamom fudge

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(3 ratings)

Prep: 25 mins Cook: 35 mins plus overnight cooling

A challenge

Cuts into roughly 20 pieces
Buttery fudge is spiked with fragrant cardamom then dipped in dark chocolate - sprinkle with freeze-dried raspberries for extra flavour

Nutrition and extra info

  • Freezable

Nutrition: per piece

  • kcal268
  • fat17g
  • saturates10g
  • carbs27g
  • sugars25g
  • fibre1g
  • protein1g
  • salt0.1g


  • 20 cardamom pods
  • 450g golden caster sugar
  • 400g double cream
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp glucose syrup
  • 200g dark chocolate, finely chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • freeze-dried raspberries (optional)



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…


  1. Crack the cardamom pods using a pestle and mortar, then remove the seed pods. Finely crush the seeds to a powder.

  2. Line a 20 x 20cm tin with baking parchment. Put the crushed cardamom seeds, sugar, cream, butter and glucose syrup in a large, heavy-bottomed pan. Gently heat until the butter has melted and the sugar has dissolved, then turn up the heat and place a sugar thermometer in the pan, making sure the end is completely covered by the syrup – if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C – this is known as the soft ball stage (it’s important that the mixture hits this temperature, otherwise the fudge won’t set).

  3. Remove the pan from the heat and leave to sit, undisturbed, for 5 mins until the temperature drops to 110C. Stir in a good pinch of salt.

  4. Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time, the fudge will be really thick and will have lost its glossy shine. Remove the thermometer and continue beating for a few mins more. (This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture.)

  5. Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight – don’t put the fudge in the fridge as it won’t set properly.

  6. Melt the chocolate in a bowl set over a small pan of gently simmering water, or in the microwave. Remove the fudge from the tin and cut into pieces – we cut ours into long, thin rectangles. Line 2 baking sheets with parchment. Dip one end of each piece of fudge into the chocolate, then place on the baking tray. Sprinkle with freeze-dried raspberries, if you like, then leave to set. Wrap up in cellophane bags to give as a gift. Will keep for 2 weeks.

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Comments, questions and tips

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27th Nov, 2016
Very good recipe, like the explanations of why certain things need to be done. One query though, how is the fudge in the photograph white, mine is distinctly fudge brown??!
1st Nov, 2014
Didn't have the patience to crush cardamom seeds, and discovered I didn't have the ground cardamom that I thought I did, so just substituted some vanilla. The fudge was great, had a good texture and I appreciated the notes in the instructions to make sure it came out right. Will definitely make it again with the cardamom.
29th Oct, 2014
I've made this twice now and thoroughly recommend it. The Cardamom is an unusual twist which gives the fudge a lovely flavour and the dark chocolate and raspberries add the finishing touches. Definitely yummy
15th Oct, 2014
I would like to swap the cardamom pods for store bought ground cardamom as I already have this. How much should I use? Thanks, Joyce
goodfoodteam's picture
7th Nov, 2014
Hi there thanks for your question. Use 1/2 tsp of ground cardamom.
15th Oct, 2014
Good question, I'd like to know too! :o)
16th Oct, 2014
I've done a bit of searching on the net - most websites seem to say that 10 pods is about one and a half teaspoons - although there is quite a variation. Cardamom is quite strong, so I might just try the recipe with 2 teaspoons worth (for the 20 pods) to start with, I'll let you know how I get on!
24th Oct, 2015
The small packs of freeze dried fruit at the supermarket work out very expensive, I have been buying from Honey-berry foods on eBay. Their 100g packs are much better value.
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