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Easy Cardamom Fudge Recipe

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With just 4 ingredients, this easy cardamom fudge is a great holiday candy recipe! We take a basic 2-ingredient white chocolate fudge and add spices for a tasty twist on a classic.

closeup of the easy cardamom fudge, cut into pieces and piled in a pale pink bowl

Have you ever made condensed milk white chocolate fudge before? It’s so easy! Definitely one of the top-three candy recipes for beginner candy makers. All you need is a can of condensed milk and a bag of white chocolate chips! You can make it on the stovetop, or in a microwave… and the results are always delicious.

This fudge recipe is how I started making fudge. Of course, after a few years of making this recipe, I started messing with it a little. I’m so excited to share this easy cardamom fudge version with you today.

How to keep condensed milk white chocolate fudge from getting too sweet

The best thing about the basic white chocolate fudge recipe is how easy it is to make. A can of condensed milk, a little chocolate, done!

There are also loads of possible variations! Add sprinkles, crushed candy, chopped cookies, etc.

Really, the only thing I don’t love is that this recipe can be super sweet. For a while, I was offsetting the sweetness by adding other ingredients.

In my easy cookies and cream fudge, I use a little cream cheese to give the recipe a bit of a softer bite and cut the sweet-factor. But we don’t always have cream cheese.

So how do we adjust this recipe to cut the sweetness and make it even more versatile?

Salt. I add a pinch of salt to each batch and it’s perfect. Well, as long as you use the right kind of salt.

If you’re going to add the salt (recommended), use a fine salt! I accidentally grabbed my kosher salt when I made this particular batch. And thought “it’ll be fiiiiiiiiiiine” because I was feeling too lazy to reach up into the cabinet again. Baker lazy is an interesting thing.

Anyway, it was not fine. Not all of the salt granules dissolved so there were a few slightly strange salty pockets in the fudge. Did it still taste good? Yes. But did the strange bits of kosher salt come as an unexpected surprise? Also yes.

Learn from my mistakes and don’t be a lazy baker, darlings. Although I know you’re not, so preaching to the choir…

Do I need a special kind of white chocolate?

No. Had you asked me this question a few years ago, I may have waxed poetic about the merits of always finding the best chocolate, etc. But time and experience brings wisdom and discernment.

For this recipe, you don’t need any special kind of chocolate. White chocolate chips are perfect! You’ll need 24 ounces of your favorite brand.

top view of the cardamom fudge in a bowl with whole star anise scattered as garnish

If you can melt it and it tastes good, it’s perfect!

Can I add sprinkles?

Million dollar question and the answer is always yes. I didn’t here, but I need you to know that sprinkles are always appropriate. Always.

Is it better to make easy cardamom fudge on the stovetop or in the microwave?

The answer is, whichever option is easiest for you.

If you don’t have a full kitchen – say you’re living in a dorm room, a hotel, or just can’t access a stove for whatever reason, use the microwave!

If you prefer not to use a microwave, use a heavy-bottom saucepan and low heat on the stovetop.

The key to successful fudge is just a little patience.

If you use the microwave, melt the chocolate using 50% power, stirring after every interval. That way, the heat will be evenly distributed and your chocolate won’t burn. Chocolate that overheats will seize (get all crumbly), and we don’t want that.

If you use the stovetop to make fudge, keep the pot over low or medium-low heat and stir constantly until the fudge just melts. Again, you just want to make sure that the mixture melts as evenly as possible.

Do I need to refrigerate easy cardamom fudge?

The answer depends on how long you want to keep it. Fudge, especially a condensed milk fudge, has a pretty long shelf life. That makes it great for shipping!!!

If you plan to consume within 2 weeks, the fudge can be stored in an airtight container on the counter.

To keep for up to 2 months, refrigerate. Honestly, it would probably be fine even longer. Freeze for longer storage.

With fudge, what you’re more concerned about is a degradation of texture. Your fudge will start to dry out once it has been cut, so if you plan to make in advance, wrap the whole block. Slice when you are ready to package for shipping, gifting, or serving.

What if I don’t like cardamom?

I appreciate your commitment in reading this far. Thanks! Also, you have alternatives.

If you find you just aren’t feeling cardamom, cinnamon is an excellent alternative! Then you have cinnamon white chocolate fudge.

Or you can use any of your favorite baking spice mixes like apple pie spice or pumpkin pie spice.

I hope you enjoy this easy cardamom fudge recipe, darlings!

closeup of the easy cardamom fudge, cut into pieces and piled in a pale pink bowl

Easy Cardamom Fudge

Yield: 32 1x2-inch squares
Prep Time: 5 minutes
Setting Time: 2 hours
Total Time: 2 hours 5 minutes

With just 4 ingredients, this easy cardamom fudge is a great holiday candy recipe! This simple fudge is perfect for adding to cookie platters, easy neighbor gifts, or shipping!


  • 24 ounces white chocolate (see notes)
  • 1 13.5-ounce can sweetened condensed milk
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon fine salt


  1. Line an 8x8-inch square pan with aluminum foil, leaving a little extra on either side to help with lifting your fudge. Set aside.
  2. Microwave Method: In a large, microwave-safe bowl, stir together the chocolate, condensed milk, and salt. Microwave for 1 minute at 50% power. Stir. Repeat this process using 30-second intervals, also at 50% power, until your chocolate has completely melted and the mixture is smooth.
  3. Stovetop Method: In a heavy-bottomed saucepan, stir together the chocolate, condensed milk, and salt. Place over low or medium-low heat. Stir constantly with a rubber spatula until smooth.
  4. Once the chocolate is smooth, stir in your ground cardamom.
  5. Pour the fudge into your prepared pan and allow to rest for 2 hours until firm. You can do this at room temperature or in the refrigerator. Once your fudge is completely set, carefully remove it from the foil and cut the fudge into squares. Cutting into 1-inch square cubes will get you 64 servings, 1-inch by 2-inch rectangles will get you 32 servings. Your exact yield will vary depending on how you cut.
  6. Store the fudge in an airtight container for up to 2 weeks, refrigerate up to a month, or wrap and freeze up to 6 months. For the best texture, enjoy at room temperature!


  • Chocolate chips are just fine. If you are using white chocolate blocks, chop the chocolate into smaller pieces. The smaller pieces of chocolate will melt faster and more evenly than large blocks of chocolate.
  • The flavor of the cardamom will develop to full strength overnight. You might feel tempted to add more cardamom if you try it immediately, but a half teaspoon is enough for a universally appealing cardamom flavor. Try as written once, then feel free to get creative!
  • If you don't have cardamom or don't want to use it, three other excellent alternatives are cinnamon, pumpkin pie spice, or apple pie spice.
  • If you'd like to add a little crunch to the fudge, stir in some toasted and chopped pecans or walnuts. The flavors go very well with the warm spices.

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