Wednesday, February 12, 2014

White Chocolate fudge

White Chocolate fudge


Preparation time 15 minutes

Cooking time : 7 minutes

Makes about 50 chocolates



1 1/3 cup sugar
2 tablespoons unsalted butter
Salt to taste
1/2 cup evaporated milk
1 vanilla bean
10 oz white chocolate chopped
1/2 cup shelled, peeled pistachio nuts
1/2 cup sliced almonds


Grease a 7 or 8 inch square cake pan.

Mix sugar, butter, salt and evaporated milk in a large saucepan

Split the vanilla bean in half lengthwise and scrape the small black seeds into the sauce pan.

(You can substitute vanilla bean with 1/2 teaspoon vanilla extract)

Add the bean to the saucepan and boil it over medium heat, constantly stirring with a wooden spoon.

Lower the heat and simmer for about 5 minutes, still continue to stir.


Remove the saucepan from the heat and lift out the vanilla bean with a fork.

Stir in the chopped chocolate until the mixture has melted with a smooth consistency.

Add almonds and pistachios and stir in the pan.

Refrigerate until chocolate is firm.


Cut into small squares and serve in confectionery wrappers.


You can store the fudge upto one week in a refrigerator.

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