Method
1. 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 lenghtways 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. Sir 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 seve in petit four paper cases. Store in the refrigerater 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.