Fudge can often be cloyingly sweet. The cardamom in this recipe cuts the sweetness while accentuating the chocolate.

My daughter and I created this recipe together. We began with a pinch of cardamom, slowing increasing the quantity till it was delicately balanced with the chocolate. We discovered that the cardamom gets stronger in flavor when the fudge is cool.

Ingredients
1 can condensed milk
2 1/4 cups dark chocolate chips
1/2 stick (1/4 cup) butter
1 tsp salt
2 tsp ground cardamom (if you can’t find it ground, deseed the pods and go at it with a mortar and pestle)

Directions
Place everything except cardamom in a double boiler (or in a pan that sits in a pot of simmering water). Whisk till melted and smooth. Remove from heat; add cardamom. Pour into 8 x 8 pan lined with parchment paper. Chill in refrigerator until firm. Loosen sides, turn over onto cutting board and cut into small cubes. Store in the refrigerator.