Pistachio and Sea Salt Butter Fudge
Ingredients
- 120g Anchor Salted Butter
- 300g dark brown sugar
- 1 can condensed milk (397g)
- 1 tsp vanilla extract
- 40g unsalted pistachio nuts, chopped
- sea salt
Preparation
Place all of the ingredients into a heavy bottomed pan and gently bring to a boil while stirring continuously. Boil for 15 to 20 minutes, keep stirring to prevent sugar from burning.
After boiling, perform a drop test by dropping a small amount into ice cold water. If it rolls into a ball without sticking, remove from heat and cool for 5 to 10 minutes. Meanwhile, line an 8 by 8 inch square tin with greaseproof paper and chop the nuts. If it sticks, cook for another 5 minutes and repeat the test.
Beat the mixture with a spoon for 5 to 10 minutes. For a smooth texture, beat for less time; for a crumbly texture, beat until it loses its shine. Pour the mixture into the lined tin and level it out. Add the chopped nuts and sea salt on top, pressing them in gently to help them stick. Chill for at least 3 to 4 hours or overnight for best results.
Remove the fudge from the tin and slice it into 5 by 5 squares.
Tips
No need to add extra sea salt if your pistachio nuts are already salted.
Best enjoyed immediately but can be stored in an airtight container for up to 2 weeks.
