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Chai Spiced Fudge

By • Updated September 2026
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This chai spiced fudge is rich, creamy, and perfumed with the warming spices you'd find in a classic masala chai. Cinnamon, cardamom, and ginger meld into a buttery vanilla base, delivering a confection that's part nostalgic sweetshop treat, part aromatic tea-inspired indulgence. You'll need a good square baking tin to set the fudge into neat, professional-looking slabs that cut cleanly into uniform pieces.

The method is straightforward—no candy thermometer required if you're confident with the soft-ball stage—but patience is key. Once you've cooked the mixture to 116°C, you'll beat it until it thickens, pour it into your lined tin, and let it cool completely. If you enjoy experimenting with homemade chai spice blends or the sweet-spicy balance of chai-inspired recipes, this fudge is a brilliant way to showcase those flavours in a melt-in-the-mouth format.

Chai Spiced Fudge
Prep Time10 mins
Cook Time15 mins
Servings25 pieces
DifficultyMedium

Ingredients

  • 450 g Caster Sugar
  • 100 g Unsalted Butter (diced)
  • 170 ml Evaporated Milk
  • 1½ tsp Ground Cinnamon
  • ¾ tsp Ground Cardamom
  • ½ tsp Ground Ginger
  • ¼ tsp Fine Sea Salt
  • 1 tsp Vanilla Extract
Nutrition per serving:
Calories: 95
Fat: 3.5g
Sugar: 15g
Protein: 0.5g

Instructions

1
Prep the tin: Line a 20 cm square baking tin with baking parchment, leaving an overhang on two sides to help you lift the set fudge out later. This step is crucial for clean edges and easy removal.
2
Combine & heat: Place the caster sugar, diced butter, evaporated milk, cinnamon, cardamom, ginger, and salt in a large, heavy-based saucepan. Heat gently, stirring constantly with a wooden spoon, until the sugar has dissolved completely and the butter has melted.
3
Boil to soft-ball: Increase the heat to medium-high and bring the mixture to a rolling boil. Continue stirring to prevent catching. Boil until the mixture reaches 116°C on a sugar thermometer (soft-ball stage), about 10–12 minutes. If you don't have a thermometer, drop a small amount into iced water; it should form a soft, pliable ball.
4
Beat & add vanilla: Remove the pan from the heat and stir in the vanilla extract. Beat vigorously with a wooden spoon for 5–8 minutes until the fudge thickens, loses its gloss, and starts to hold its shape. This is the moment that transforms it from glossy syrup to creamy fudge.
5
Pour & set: Quickly pour the fudge into your prepared square baking tin, smoothing the top with a palette knife. Let it cool at room temperature for at least 2 hours, or until completely firm.
6
Cut & serve: Lift the fudge out using the parchment overhang, then cut into 25 squares (5 × 5 grid). Store in an airtight container for up to two weeks. The warm spice notes will deepen slightly over the first day or two.

🫖 Equipment You'll Need

A square baking tin—typically 20 cm—is essential for setting fudge into uniform, professional-looking slabs. Unlike round tins, a square tin gives you straight edges and corners that make portioning into neat pieces effortless, and a good-quality non-stick or anodised tin ensures the fudge releases cleanly without tearing the base.

See our square baking tin picks →

Expert Tip: Avoid Grainy Fudge

Don't rush the dissolving stage. If even a few sugar crystals remain on the pan sides when you start boiling, they can seed the whole batch and turn your fudge grainy. Brush down the sides with a wet pastry brush if needed, and stir patiently until the mixture is completely smooth before raising the heat.

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