White Chocolate Pistachio Fudge Recipes

WHITE CHOCOLATE PISTACHIO CHERRY FUDGE

Steps:

• Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and almond extracts and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the cherries and pistachios over the top. Lightly press the toppings into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
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FIVE MINUTE WHITE CHOCOLATE FUDGE WITH PISTACHIO AND CRANBERRIES

Steps:

• Pour the chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. (Stir occasionally while you prepare pan).
• Butter an 8-inch round cake pan with softened butter. (I found it easier to remove from the pan if you lined bottom with parchment paper and buttered the sides).
• Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
• Stir the chips and milk until they melt together, about 3 minutes. Stir in pistachios and dried cranberries. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.
• Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with pistachios between the sprigs.
• Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula (you won't need to do this if you took my advice about the parchment paper!). Cut the fudge into thin slices to serve.

WHITE CHOCOLATE PISTACHIO FUDGE

Steps:

• In a 2 quart saucepan, combine sugar, sweetened condensed milk, lemon juice and salt to a boil over medium heat.
• lower to simmer and cook for 20-30 minutes, (236*).soft ball stage on candy thermometer.
• remove from heat and wipe crystals from sides of pan with wooden spoon.
• add chocolate.DO NOT STIR.
• cool to lukewarm.about 110*.
• when thickened and smooth, add vanilla.
• fold in pistachios.
• pour into 8x8" square buttered pan.
• cool and then cut into squares.
• to roast pistachios.
• spread in an 8"x8" pam and bake at low temperature (250*) for 1 1/2 hours.
• this fudge will keep in an air tight container for some time.