White Chocolate Fudge
Made with creamy white chocolate, this fudge is ultra sweet, so eat it in small quantities, if we can.
- 350 grams caster sugar
- 30 grams unsalted butter
- pinch of salt
- 125 ml evaporated milk
- 1 vanilla pod
- 300 grams good quality white chocolate, chopped
- 80 grams pistachio nuts
* Grease an 18 cm square cake tin. Put the sugar, butter, salt and evaporated milk in a large saucepan. Split the vanilla pod in half lengthways and scrape the small black seeds into the saucepan with the point of a knife. Add the pod to the saucepan. Bring to the boil over medium heat, stirring continuously with a wooden spoon. Lower the heat and simmer for about 5 minutes, stirring continuously.
* Remove the saucepan from the heat and lift out the vanilla pod with a fork or slotted spoon. Stir in the chopped chocolate until it has melted completely and the mixture is smooth. Stir in the pistachios and pour into the tin. Refrigerate for about 2 hours, or until firm.
* Cut into small squares and serve in petit four paper cases. Store in the refrigerator for up to a week.