Since making this white chocolate and pistachio fudge yesterday, I'm rather concerned for my health. It's so quick to make. I actually made a cup of tea at the same time and was done in minutes. The only thing that takes a bit of time is shelling that pistachios and that's surprisingly therapeutic when done in front of the telly with a slightly lingering hangover.
This is a slightly tweaked Nigella recipe. She uses dark chocolate, I went for the richer white version since I don't really like dark chocolate and I wanted the greens and pinks of the pistachios to really stand out. Make sure you play about with the salt while you're mixing - without enough salt it will be far too rich.
White chocolate and pistachio fudge (makes about 50 squares, despite it looking like it makes half of that)
- 1 can condensed milk
- 380g white chocolate
- 150g salted pistachios (shelled)
- 1tsp salt
- 30g butter
- Bash the pistachios into rough pieces with a rolling pin (or in my case, a wine bottle).
- Break up the white chocolate and add to a saucepan with the condensed milk and the butter.
- Place pan on a low heat and stir well until everything is smooth.
- Add salt and pistachios, mix again.
- Pour the mixture into a baking tray lined with foil or greaseproof paper.
- Allow to cool and then pop in the fridge.
- You'll get a proper set the day after, but this was just about firm enough to eat after five hours and you will find yourself picking at it. Once it's set, cut into small squares and serve.