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White Chocolate Mint Pistachio Fudge
White Chocolate Mint Fudge with Pistachios. Easy to make and perfect for holidays!
Servings:
14
Author:
Manali Singh
Ingredients
4
tablespoons
butter
unsalted
1
cup
white chocolate chips
more to sprinkle on top
¾
cup
condensed milk
¼
teaspoon
salt
½
teaspoon
vanilla
optional
¼
cup
mint baking chip [I used Andes Crème De Menthe Baking Chips]
½
cup
pistachios
roasted and unsalted + more to sprinkle on top
Instructions
Line a 9x5 loaf pan with aluminium foil with the sides overhanging. Spay the aluminium foil with nonstick spray. Set aside.
In a pan on medium heat whisk together unsalted butter, condensed milk and white chocolate chips. Also add salt and vanilla (if using).
Mix till the mixture is completely melted and smooth.
Add in the mint baking chips. Since these are small they melt pretty quickly.
Add in the pistachios and mix.
Pour the mixture into the pan and top with some additional pistachios and white chocolate chips (optional).
Once the mixture cools down a bit, transfer the pan into the fridge and let it set for 3-4 hours.
Cut into squares and enjoy.
Store the fudge in the refrigerator for a week.
Nutrition
Calories:
198
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Cholesterol:
16
mg
|
Sodium:
105
mg
|
Potassium:
142
mg
|
Sugar:
19
g
|
Vitamin A:
165
IU
|
Vitamin C:
0.7
mg
|
Calcium:
84
mg
|
Iron:
0.2
mg