Black Cardamom Saffron Fudge
This unusual fudge is inspired by barfi (or burfi), a milk-based sweet enjoyed throughout India and Pakistan. While barfi recipes produce a much more crumbly dessert than this fudge, the sweet milky base flavored with both smoky black cardamom and floral saffron is all barfi!
Black Cardamom: The Secret Ingredient
Black cardamom might seem like an unusual ingredient for fudge, but trust us, it plays a vital role. Unlike green cardamom, which boasts a bright, citrusy flavor, black cardamom offers a unique balance to saffron’s floral flavor.
While green cardamom is harvested when it is immature, black cardamom is allowed to mature and is then dried over a fire pit giving it a deep rich and smoky flavor.
In this recipe, we use it judiciously to balance the sweetness of saffron, not overpower it. Don’t be tempted to add more than the four seeds and just a bit of the pod. Most people won’t be able to pick out its flavor, but it does add that something extra that elevates this fudge from ordinary to extraordinary.
Saffron
Saffron is considered the crown jewel of spices and is the most expensive spice you’ll find. But why is saffron so expensive?
Saffron is the stamens of a crocus flower. Each crocus flower has just 3 - 5 stamens which must be picked one at a time by hand. The flowers are open for just about 48 hours. It takes 80,000 flowers (about one acre of flowers) to produce just one pound of saffron.
But If you’ve ever tasted saffron, you know its floral yet earthy unique flavor is worth it! In this homemade fudge recipe, saffron’s special flavor really shines!
Making Perfect Fudge: Thermometer or Soft Ball?
This recipe offers you two ways to achieve fudge perfection. For those who have a candy thermometer, we've included the target temperature of 235°F.
But don't worry if you don't have one! The trusty soft ball method works just as well! After the fudge mixture comes to a boil, let it boil for 5 minutes (the mixture will go from big exploding bubbles to small rolling bubbles). Then start testing your fudge by dropping a spoonful of the fudge mixture into ice cold water. When it forms a soft ball that isn't sticky, your fudge is ready to remove from the heat and move forward.
This is a naturally gluten-free fudge recipe
Let’s Get Cooking!
- 1 pod black cardamom (cracked open, 3-4 seeds extracted and ground)
- 12 oz Sweetened Condensed Milk
- 2/3 cup Milk
- 4 oz Unsalted Butter
- 2 cups Sugar
- pinch Pacific Flake Sea Salt
- pinch saffron threads
- 3 tbsps pistachios (chopped)
Line an 8-inch square cake pan with parchment paper for easy removal.
In a non-stick or heavy-based saucepan, combine a piece of the cracked cardamom pod (discard the pod after), ground cardamom seeds, condensed milk, milk, butter, salt, and sugar.
Heat the mixture over medium heat, stirring constantly, until the butter melts, and the sugar dissolves.
Bring the mixture to a steady boil, keeping a watchful eye and stirring constantly.
Let the mixture boil for about 5 minutes, or until it reaches 235°F on a candy thermometer. If you're using the soft ball method, drop a small dollop of the mixture into cold water. If it forms a soft, non-sticky ball, you're good to go! If it just melts into the water, keep cooking and test again every minute going forward.
Remove from the heat. Lightly crush the saffron threads between your fingertips and add them to the pan. Give it a good stir with a wooden spoon.
Now, carefully remove the cardamom pod from the pan. We want all the flavor, not the pod itself.
Let the fudge mixture cool slightly for about 4-5 minutes. Here comes the fun part! Grab your wooden spoon and start beating the mixture.
The beating process determines the texture of your fudge. If you prefer it creamy and soft, stop beating when it just barely starts to become stiff (like frosting). For a crumblier texture (like burfi), keep beating until it becomes slightly crumbly.
Once you've achieved your desired consistency, pour the fudge into the prepared pan.
Sprinkle the chopped pistachios over the fudge and gently press them in.
Let the fudge cool and set for about 1-1 1/2 hours. We know it's tempting to dig in right away, but patience is key!
Once set, score the fudge (lightly cut lines on the top) and then cut it into beautiful squares.
Store your fudge in an airtight container in the fridge for up to a week. But let's be honest, it probably won't last that long!
