Three pieces of homemade fudge on a floral plate topped with rose petals and crushed pistachios

How to Make Fudge with Cardamom and Turmeric

Follow the full recipe for making fudge from scratch at home with an aromatic twist. It's simple and easy to make yourself and you can refer to the video included for visual cues.
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Olivia Higgs
Apr 24
1.5 mins
Apr 24
1.5 mins

The creation of fudge according to history is a little fuzzy but it is generally believed to have been invented in the United States in the late 19th century. One popular story traces the origin of fudge to a failed batch of caramels made by a college student at Vassar College in New York in the 1880s. The student, who was trying to make caramels for a local store, accidentally cooked the mixture too long, causing it to crystallize and form a granular texture. However, instead of throwing the batch away, she gave it to her friends, who found it to be delicious and began to request more.

Another story suggests that fudge was invented by a group of women in Baltimore in the late 19th century, who were looking for a new recipe to sell at a local charity event. They supposedly named the treat "fudge" after a slang term used at the time to describe something that was "good" or "excellent."

Regardless of its origin, fudge quickly became popular in the United States and spread to other countries. By the early 20th century, it was being sold in candy stores and made at home by home cooks. Have a try of this delicious fudge recipe spiced with cardamom and turmeric.


  • 1 cardamom pod
  • 260g/9 oz condensed milk
  • 115ml/ 1/2 cup whole milk
  • 90g/ 1/2 cup butter
  • 335g/ 12 oz brown sugar
  • pinch turmeric
  • rose petals and crushed pistachios for topping

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  • First we open up our cardamom pod and scrape out the seeds. We then grind them down into a powder.
  • On a medium heat, add your cardamom powder to a saucepan with the butter, milk, condensed milk and sugar. Give it a good stir and wait for the butter and sugar to melt.
  • Once melted, it’s time to turn up the heat and get our mixture up to a rolling boil for around 4 minutes, making sure to keep stirring to avoid any sticking. Then in goes the turmeric which adds a sharper flavor to cut through the sweetness (use sparingly to avoid your fudge being too bitter). Then we let the mixture sit off the heat for around 5 minutes before we get to beating.
  • With a wooden spoon, beat the mixture - it'll eventually come away from the sides of the saucepan and start to come together in one lump. It’s a bit of an arm workout but the longer you beat for, the crumblier the texture will be. We went for a chewier texture to save the arm muscles!
  • Scrape your fudge mix into a 15cm x 15cm (6 x 6 inches) square dish lined with baking parchment. Top the fudge with a sprinkling of pistachio nuts and rose petals. Then we leave it to set for 4 hours (or overnight). Once set, all that’s left to do is to slice it up into little fudge pieces and tuck in. Store at room temperature for 2 to 3 weeks in an airtight container (not in the fridge otherwise it'll dry out).
@joinrassa To celebrate Eid we've created a cardamom and turmeric fudge topped with a pistachio crumb and rose petals. And here's how you can recreate it at home. Be warned, it's an arm work out, but the fudge you'll end up with is definitely worth it. 🍬 #fudge #recipe #eidmubarak #homemadesweets #cooking #joinrassa ♬ Vlog - Soft boy
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