Adding chai spices to this sweet treat infuses it with a delightful aroma. Top with sparkly gold leaf to give this fudge a touch of sophistication.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Method
In bowl over saucepan of hot (not boiling) water, heat chocolate with condensed milk, cinnamon, allspice and cardamom, stirring often, until smooth, about 5 minutes. Remove from heat. Stir in cashews.Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan; smooth top. Refrigerate until firm, about 3 hours.
Transfer to cutting board; remove paper. Cut into squares. (Makeahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)
Nutritional facts Per piece: about
- Sodium 26 mg
- Sugars 14 g
- Protein 3 g
- Calories 139.0
- Potassium 117 mg
- Cholesterol 4 mg
- Saturated fat 4 g
- Total carbohydrate 15 g
%RDI
- Iron 3.0
- Folate 2.0
- Calcium 5.0
- Vitamin A 1.0
