Ingredients
- Sweetened condensed milk - 1 can 400 grand/14 oz
- Butterscotch chips - 1 pack 11 ounce
- White chocolate chips - 1/2 pack of 11 ounce
- Vanilla extract - 1 tsp
- Cardamom powder - 1/4 tsp optional
- Salt - pinch
- Roughly chopped sliced almonds - 3 tbsp optional
Instructions
- Add parchment paper to a 9 * 13 baking tray and grease it with melted ghee or butter
- Add all the ingredients mentioned in a heavy-bottomed saucepan and mix well
- Cook on medium heat till the chips are melted well and the mixture is smooth. Once the mixture starts boiling, turn off and transfer the contents to the greased dish. Sprinkle the nuts
- Cool it for a while. Cover the tray with cling film and let it sit in the fridge for 2-3 hours. Cut and enjoy
Video
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Notes
- Cook on medium flame to avoid the mixture from getting burn
- Transfer the mixture after it starts boiling. Even if the chocolate chip melt quickly wait till you see the mixture boiling
- Time taken for setting the fudge may vary
- Butter flavored extract can be used instead of vanilla extract
- Sprinkling nuts is optional
- Fudge stays good for about 2 weeks in room temperature ( We generally finish it by that so not sure about the actual Shelf life)
- I have made fudge in a bar shape. You can cut into small rectangle and wrap it in a butter paper for kids party as a treat
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