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White Chocolate Fudge

How to make White Chocolate Fudge:

Quantity

Ingredients
350g (12.5oz) caster sugar
30g (1oz) unsalted butter
pinch salt
125ml evaporated milk
1 vanilla pod
300g (10.5oz) good quality white chocolate, chopped
80g (2.75oz) pistachio nuts


Method
1. Grease an 18cm 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.
2. Remove the saucepan from the heat and lift out the vanilla pod with a fork. 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.
3. Cut into small squares and sieve in petit four paper cases. Store in the refrigerator for up to a week.

Chopped hazelnuts may be substituted for the pistachios. Using a vanilla pod will give a delicious flavour to the fudge, but if you wish to avoid seeing the black seeds, use 1/2 teaspoon vanilla extract or essence instead.

Thanks to
Marna Stewart from the United Kingdom for submitting this White Chocolate Fudge recipe.

Added on 11 April 2008.

 

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