Raspberry, Pistachio and White Chocolate Fudge
By OcadoLife
Published on 18 January 2022
In this easy, crowd-pleasing fudge recipe the sweetness of the white chocolate and raspberry jam is offset by salty pistachios. It's easily adaptable – you can use dark chocolate instead, any nuts you like, and swap the jam for dried fruit, such as cherries or apricots. Written by pastry chef Adiyatu Sambu-Balde from Yatu's Bakery.Time and servings
20 minsTotal time
20 minsCooking time
Ingredients
- 395 g of condensed milk
- 420 g of white chocolate, broken into chunks
- 50 g of salted pistachios, roughly chopped
- 20 g of raspberry jam
Method
Step 1
Line a square 18cm cake tin with baking paper. Put the condensed milk and chocolate into a saucepan and place over a low heat; stir constantly until the chocolate has melted. Remove from the heat, stir in 30g of the pistachios, then pour the fudge mixture into the lined tin. Smooth out the surface.Step 2
Stir the jam in a small bowl until it’s a smooth, spreadable consistency. Dot over the surface of the fudge mixture, then use the back of a spoon to lightly swirl the jam to create a rippled effect. Don’t swirl for too long, or stir the jam too deep into the mixture, as this will stop the fudge from setting properly. Sprinkle over the remaining pistachios and leave to set in the tin at room temperature for at least 2 hrs.Step 3
To serve, lift the fudge out of the tin and cut into 16 equal pieces. It’ll keep for 1 week in an airtight container.