Friday, November 14, 2014

White Chocolate, Cranberry and Pistachio Fudge

There was something about this fudge recipe that looked and sounded like it would be a great holiday treat. I adapted this recipe from Chocolate Chocolate and More. I received it from a fellow blogger.
I'm not a big fan of Fudge, other than basic chocolate, but I would make this one.

Here's what you'll need:
1 - 8" X 8" pan lined with parchment paper, hanging over all four sides. I cut two separate pieces that overlap in the pan and hang over the sides by 2". This will help to lift the fudge out of the pan when it's set.
A Candy Thermometer  (optional)

3 C White Chocolate Chips
3 C Granulated Sugar
3/4 C  (12 TBS) Butter, cubed
A dash of Salt
1 C Heavy Cream
1 tsp Vanilla
1/2 C Dried Cranberries
1/2 C Chopped Pistachio Nuts

In a Stand Mixer with a whisk attachment:
White Chocolate Chips (have this ready for the next step)

I a large saucepan on medium heat:
Heavy Cream
Heat until the Butter is melted, stirring occasionally.
Continue heating until it comes to a rolling boil.
Boil for 4 minutes, stirring continuously ,set a timer for the exact time.  (You could use a candy thermometer at this stage to make sure it reaches 230 degrees)
Watch it carefully at this stage so it doesn't boil over. This is where the large saucepan is necessary.

Pour the Hot Sugar mixture into the mixing bowl on medium speed for at least 2 minutes, until the Chocolate is completely melted.

Pistachio Nuts
Mix just until combined.
Pour into the prepared pan and refrigerate for at least 2 hours.
Lift the Fudge from the pan onto a cutting surface.
Cut into squares to serve.

Peace in the Kitchen!

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