My mother recently found this recipe for Pistachio Fudge. Me being the pistachio-loving person I am, decided to make it. Keep in mind I had never made fudge before but I am pretty proud with how it turned out.
- 1 pound white baking chocolate
- 1 package (8 ounces) cream cheese, softened (don’t use the fancy kind, just get the store brand, way better)
- 3 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 3 drops green food color (feel free to add more or less, depending on the shade of green you desire)
- 1/2 cup chopped pistachios
- Line an 8-inch square pan with foil, allowing extra foil to extend over sides of pan. Spray with no-stick cooking spray (I’m a personal fan of the Pam Baking Spray).
- Melt chocolate using a double-boiler (or you can use the microwave method but the stove provides a bit more control).
- In the large bowl of an electric mixer, fixed with the paddle attachment, beat the cream cheese until smooth. Gradually beat in the sugar at a low speed until well-blended.
- Add melted chocolate, extract, and food color and mix well.
- Stir in chopped pistachios (make sure to clean up the sides of your bowl as you go along!).
- Spread mixture evenly into the prepared pan.
- Refrigerate at least 1 hour, or until firm. Mine took about 2 1/2 hours to firm up.
- Use foil to lift fudge out of pan and onto a cutting board. Cut into 25 pieces (this may vary depending on the size you cut yours).
- Store in refrigerator.
These came out really tasty but honestly, they’re a bit too sweet for me. I lack a sweet tooth so next time I’m going to cut the sugar to 2 1/2 cups. The pistachio flavor is definitely strong and the almond extract helps to boost that. I think I might make some peppermint fudge for the holidays! Anyone have a recipe they’d like to share?