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