This Chai Masala Chocolate Fudge recipe is so chocolatey and yet that hint of chai masala balances out the sweetness is such a fantastic way!
This chai masala chocolate fudge recipe post was supposed to be a part of the Diwali series but as usual, life got busy and plans got derailed. But then when the whole house was recovering from Diwali stuff, we all got sudden sweet cravings all over again and I made a quick batch of this again.
This recipe was sent to me by R’s Mom after she showed me the picture on Whatsapp. This is what she has to say.
This is my Amma’s go- to recipe. In fact she learnt it AFTER I got married which meant I didn’t get to taste it too often 🙂 She learnt it from one of her cousins. With just 4 ingredients and it takes about 10 minutes to make, it is one of the easiest sweets you can make! Its easy, its yum and its fast to make too 🙂
Below is the recipe sent by her, I made slight changes to the recipe. I like my chocolate with a slight spice, so wanted to add that hint there. I thought about chilli but the child was very excited about it and I wasn’t sure on if he would eat the chilli. I took a peek into my spice rack, I thought that chai masala would be perfect. And oh God! It was such a brilliant idea! Chai masala adds so much flavor to the chocolate and gives the right spiciness to the chocolate!
Thank you RM for sending this to me, I think it would be a family favorite from here on. Go try it guys and I promise you won’t be disappointed!
And before that, here are some more spiced sweetened recipes!
Chai Masala Chocolate Fudge
- 2 cups milk powder
- 4 tbsps cocoa powder
- 3/4 cup sugar
- 3/4 cup butter
- 1 teaspoon ghee grease to the plate
- 1/2 cup water
- 1.5 tsps masala Chai
- Mix the milk powder and cocoa powder together
- Grease a plate/tray with ghee
- Heat water in a kadai and add the sugar
- Keep stirring till you get one string sugar syrup. One string sugar syrup means that when the sugar solution starts to boil, take a bit of it carefully between your thumb and index finger and separate it. It should separate as a string. When the sugar syrup comes to this consistency, take out the kadai immediately from the heat. Dont let it boil after this at all, or else the sweet will become too hard.
- Now add the milk powder, chai masala and cocoa mixture to the sugar syrup and then mix. Add the butter and mix. You may feel that the sugar syrup is less and may be tempted to add water. But dont.
- Now take this mixture back to the heat and for exactly 5 minutes keep stirring it continuously. You will see the mixture mix well and leave the sides of the kadai.
- Pour the mixture on the greased plate and spread it out. My amma usually greases the bottom of a steel bowl and hits on the mixture to spread it.
- Let it cool and then cut it into pieces. If you are like me and make a mistake in some step and the mixture refuses to take shape like burfi, don't despair.
- Take small bits of it and make rounds of it. Flatten it and decorate it with a badam or kaju 🙂 It tastes equally yum !