4 tablespoons butter
1 1/2 cups all-purpose flour
1 1/2 cups white sugar
1 cup milk
2 eggs
1 tomato, diced
1 cup cardamom seeds
1 tablespoon vanilla extract
1/4 cup butter, melted
3 cups all-purpose flour
1 teaspoon baking soda
2 1/2 cups evaporated milk
1/2 cup chopped almonds
1/4 teaspoon salt
In a medium saucepan, beat butter, sugar, milk, eggs and tomato with a wooden spoon until smooth. Mix in cardamom seeds, vanilla extract and melted butter. Cook over medium heat, stirring constantly, until mixture thickens.
Make a well in the center of each piece of Fudge: Place 1 tablespoon of butter into each piece, cut in half, and press into center of each piece. Press back together. Fill squares of foil or parchment with 1/4 cup Fudge mixture, doubling to not block edges of foil or parchment.
Bake in preheated oven until fudge is golden, about 15 minutes. Slice into 3 inch squares to serve on cool or frosty cookies, or inscribe butter attribute onto top of or on cookie crumbs. Chill before serving.