Description
Pistachio White Chocolate Fudge
This delightful Pistachio White Chocolate Fudge is creamy, nutty, and perfect for holidays or gifting. Quick, easy, and no-fail!
Ingredients:
2 cups white chocolate chips
1 can sweetened condensed milk (14 oz)
1 tsp vanilla essence
1/2 cup pistachios, chopped
Instructions:
Melt white chocolate and condensed milk on low heat until smooth.
Mix in vanilla essence and pistachios.
Pour into a lined baking dish and smooth the top.
Refrigerate for 3 hours before slicing into squares.
#HolidayFudgeLove
Step-by-Step Guide
Follow these detailed steps for perfect fudge every time. First, line an 8×8 inch baking dish with parchment paper, leaving overhang on two sides for easy removal. In a medium, heavy-bottomed saucepan, combine the white chocolate chips and the entire can of sweetened condensed milk. Heat over the lowest possible setting, stirring constantly with a silicone spatula. The goal is to melt the chocolate gently without letting the milk scorch. Once the mixture is completely smooth and liquid, immediately remove it from the heat. Stir in the vanilla essence and most of the chopped pistachios, reserving a small handful for garnish. Quickly pour the fudge into your prepared dish. Use the spatula to spread it evenly. Sprinkle the reserved pistachios on top and gently press them in. Refrigerate, uncovered, for at least 3 hours until completely firm. Use the parchment paper to lift the whole slab onto a cutting board. Slice into 1-inch squares with a sharp knife.
Serving Suggestions
This elegant fudge is versatile. For gifting, layer squares between sheets of parchment in a decorative tin or box. As a dessert platter addition, pair it with dark chocolate truffles and fresh berries. For a festive touch during the holidays, sprinkle a little edible gold dust over the top before it sets. It also makes a wonderful accompaniment to a cup of strong espresso or a glass of dessert wine.
How-to Summary
In brief: Line a pan. Gently melt chocolate and condensed milk together. Off heat, stir in vanilla and nuts. Pour into pan, garnish, and chill until firm. Slice and enjoy.
Frequently Asked Questions
Can I use a different type of chocolate?
Yes, but results will vary. High-quality baking chocolate is best. Milk or dark chocolate chips will work, but avoid sugar-free chips as they don’t melt properly.
Why is my fudge too soft or grainy?
Softness usually means it wasn’t chilled long enough. Graininess often occurs if the chocolate was heated too quickly and seized. Always use low heat and stir constantly.
How long does this fudge keep?
Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.
Can I add other mix-ins?
Absolutely! Dried cranberries, a pinch of sea salt, or a swirl of almond butter are excellent additions. Keep total add-ins to about 3/4 cup.
Is there a substitute for sweetened condensed milk?
For this no-fail method, there is no direct substitute. Alternative recipes use sugar and cream, but they require cooking to a specific temperature.
Common Mistakes to Avoid
- High Heat: Never rush the melting process. High heat will cause the chocolate to seize or the milk to burn, ruining the texture.
- Not Lining the Pan: Skipping parchment paper makes it nearly impossible to remove the fudge cleanly.
- Under-Chilling: Slicing too soon results in a messy, soft product. Wait the full 3 hours.
- Using Old Chocolate: White chocolate chips that have been open for months may be stale and can affect flavor and meltability.
Conclusion
This Pistachio White Chocolate Fudge is a guaranteed crowd-pleaser that balances simplicity with impressive results. Its creamy texture, rich flavor, and beautiful appearance make it ideal for any occasion, from a casual treat to a thoughtful homemade gift. By following this enhanced guide and avoiding common pitfalls, you’ll master a classic confection that everyone will love. Happy cooking!