White Chocolate has always been my weakness! Sometimes it can be sickeningly sweet but here I think it goes rather amazingly with the nuttiness of the pistachios. The colour of the bright green with the rich fudge is reason enough to scoff one of these with your coffee!
- 1 can condensed milk
- 100ml milk
- I tbsp dark brown sugar
- 200g white chocolate
- 40g shelled pistachios
Break the 200g of white chocolate into small pieces and roughly chop the pistachios. Set aside the pistachios along with 50g of the White chocolate. You’ll be adding this later on. Now lightly oil and line a small bread tin with parchment paper.
Simply add the condensed milk, brown sugar, milk and 150g of white chocolate to a small pot. Set this over a low heat and wait until the White chocolate has fully melted through. This takes 10 minutes.
Now raise the temperature up to high and bring the mixture to a rolling boil. Allow it to boil rapidly on this high heat, stirring constantly to ensure the mixture doesn’t catch on the base of the pot. You’re waiting for the consistency to change and thicken up. To test if the fudge is ready, keep a glass of water at your side. When you drop a small amount of the hot fudge into the water, a small ball should form instantly – this means it’s ready! Also another indication is when the bubbles on the boil are all uniform and consistent sizes.
When you’ve come to this point, take the pot off the heat and continue to stir the mixture constantly for just founder five minutes. You want it to cool down, thicken up but still retain fluidity. Now add the chopped pistachios and the remaining chopped White chocolate. Give it a stir to ensure its been dispersed throughout.
Pour the hot fudge into your lined tin and try get the mixture fully into each corner. Level it out with a spatula and allow it to cool down to room temperature before placing it in the fridge overnight to set.