Pistachio and Rose Fudge
Ingredients
- 1 can coconut condensed milk
- 350g 70% dark chocolate
- 1/4 cup almond or peanut butter
- 3/4 cup pistachio nuts
- Rose petals
Preparation
Finely chop the chocolate.
Line a 25cm square tin with baking paper.
Add 2cm of water to a small saucepan and bring to a boil.
Meanwhile, add the condensed milk to a heatproof bowl, place the bowl over the simmering water, and heat until runny and hot.
Turn off the heat, add the chocolate and nut butter to the bowl, and let stand for 2 minutes.
Quickly whip the ingredients together until smooth and glossy.
Add the nuts and fold them through.
Scrape the mixture into the prepared tin.
Top with rose petals.
Set in the fridge for at least 1 hour.
Tips
This recipe is foolproof and customizable.
It requires only 5 ingredients and is suitable for vegan diets.
