White Chocolate Pistachio Fudge
Ingredients
- 1.5 cups white chocolate chips
- 1.5 cups white chocolate melts or melting buttons
- 12 ounces can sweetened condensed milk
- 1/2 teaspoon sea salt
- 3/4 teaspoon pistachio extract
- 2-3 drops green food coloring
- 1/2 cup salted shelled pistachio nuts crushed
Method
- Line an 8×8 inch baking pan with parchment paper. Leave an overhang on two sides for easy removal (I like to secure the parchment paper with clothespins to the side of the pan to keep it from moving).
- Place the shelled pistachios in an airtight bag. Crush them with a rolling pin, or other heavy kitchen object, and set them aside.
- In a medium sauce pan over low heat, add the while chocolate chips, white chocolate melts, and the condensed milk. Stir continuously until the white chocolate has melted (about 5-6 minutes) and the fudge is smooth.
- Remove the fudge from heat, and stir in the food coloring, pistachio extract, and stir in half of the crushed pistachio nuts.
- Pour the fudge into the 8x8 inch pan. Top the fudge with the remaining crushed pistachios.
- Refrigerate for at least 2 hours, or until the fudge has fully set. Slice into individual squares, and enjoy.
Nutrition
Calories156kcalCarbohydrates20gProtein2gFat8gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat2gCholesterol8mgSodium84mgPotassium116mgFiber0.3gSugar19gVitamin A55IUVitamin C1mgCalcium69mgIron0.2mg
Notes
Expert Tips
- When crushing the pistachios, I found a nice variety of pieces worked best - some larger and some smaller... this gave the fudge a fun and authentic texture.
- This recipe freezes great! You can make a double batch, then freeze the squares for another date.
- This fudge recipe is easy to make ahead. If you are serving it for dessert or for tea, you can make it up to 1 week in advance and refrigerate.