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6 Weeks of Fudge Recipes - Week #6: Pistachio Fudge

December 16, 2013


Just a warning for you who are serious about your fudge - this is a quick & easy fudge recipe, not a "true" fudge recipe.  There are so many other things to worry about around the Holidays, my thought is, make the easy fudge!

I am a huge fan of pistachios and of fudge, so this is a great combo for me.  Once again, this can be put in the freezer so you can make it now, and store it for Christmas.


Pistachio Fudge

3/4 cups Evaporated Milk
2 1/2 cups granulated sugar
1/2 cup unsalted butter
2 cups marshmallow crème
8 ounces almond bark or vanilla-flavored candy coating
1/2 teaspoon pistachio extract OR 1 teaspoon vanilla extract
pinch of salt
2 drops green food coloring, optional
1 cup chopped pistachios

Prepare a pan, either a 9 inch pan for thicker fudge, or a 13"x 9" pan for thinner fudge, by greasing it with butter.

In a saucepan over medium-high heat, bring the milk, sugar and butter to a boil, stirring frequently.  Boil for 4 minutes. 

Remove from heat and stir in the marshmallow crème and almond bark.  Stir until melted.  Add the extract, pinch of salt and food coloring.  Stir again until completely incorporated.  Stir in the pistachios.

Pour into the prepared pan.  Refrigerate for 2 hours, or until set.

Store in a covered container in the refrigerator for up to 2 weeks or, for longer storage, in the freezer for up to 6 months in a freezer-safe container.

The entire Fudge Series:
Pumpkin Fudge
Quick & Easy Rocky Road Fudge
Peanut Butter Fudge
Maple Walnut Fudge
Cake Batter Fudge





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