Just a quick and easy recipe for the end of a crazy week and the start of another! The few ingredients in this make the end result that much more satisfactory, we all have those recipes in our repertoire 🙂
You can make these into truffle-sized fudge bites and top them with an almond, or you can simply skip all the dilly-dallying and make straight fudge. Both are delicious.
5 Ingredient Brown Sugar, Cinnamon and Cardamom Fudge
400g (1 tin-ish) sweetened condensed milk
2 cups roughly of brown sugar
50-ish grams butter
2 tsp cinnamon
1/4 tsp cardamom
Few almonds (if you choose)
Line a 20 by 15cm baking tin with baking paper.
Heat together the condensed milk, sugar and butter until dissolved. Turn up the heat slightly and while stirring, cook for 20 minutes, until the colour has darkened.
Take off the heat, cool a few minutes and pour into a bowl. Cool for 5 more minutes then beat either by hand or with a mixer until the fudge is thick. Not too thick to spread though, you should still be able to pour it!
At this stage, if you want to marble the fudge, tip half into the pan and add the spices to the rest, mixing until just combined, then pouring on top and swirling a bit. If not, just mix in the spices to the whole thing!
Chill for 30 mins at least, and devour. Keep in an airtight container in the fridge!
If you want to make truffles, keep the fudge out of the fridge and cool until cold enough to handle. Then roll scoops of it into balls and top with an almond.