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Slow Cooker White Chocolate, Pistachio and Raspberry Fudge

Now that Christmas is drawing ever nearer, my thoughts are turning to edible gifts I can make for my family. Fudge is great for this time of the year and I wanted to use festive colours and flavours to make it a bit more special. So my thoughts turned to white chocolate, pistachio with its vibrant green colour, and I thought that freeze-dried raspberry pieces would be a good contrast. Cranberry and pistachio is of course a classic combination but quite a few of my recent bakes have included cranberries so it was time for a change!

Slow cooker white chocolate, pistachio and raspberry fudge

My cherry and chocolate Black Forest slow cooker fudge (find the recipe here) was very easy to make, so I used the same method here for this slow cooker white chocolate, pistachio and raspberry fudge. The fudge will be kept wrapped in baking parchment in a sealed container in my fridge, and if no little hands sneak any before Christmas, it will be wrapped in festive red and white bags from Iced Jems online baking shop. I may have to make a new batch though as I suspect it won’t be safe for long!

Slow cooker white chocolate, pistachio and raspberry fudge

Recipe:

  • 250 g white chocolate
  • 250 g condensed milk
  • 70 g icing sugar
  • Couple of small handfuls of pistachio kernels, chopped
  • Freeze dried raspberry pieces to scatter on top

Method:

  1. Melt the white chocolate and condensed milk together in the slow cooker on high for around 30-45 mins or until smooth and melted together. Leave the lid off.
  2. Stir every five to ten minutes.
  3. Once the mixture is smooth and looks quite thick, add the sifted icing sugar and mix well until it is all combined.
  4. Pour half the fudge mixture into a loaf tin (or whatever you would like to use) lined with baking paper.
  5. Scatter half the pistachios on top. Then pour the rest of the fudge in.
  6. Top with the remaining pistachios and scatter the freeze dried raspberry pieces on top.
  7. Press the pistachios and raspberry pieces in gently, then chill the fudge in the fridge until set.
  8. This took three to four hours in my fridge, but I left it overnight.
  9. Cut into squares and serve.

Slow cooker white chocolate, pistachio and raspberry fudge

Linking up with #CookBlogShare with Lucy from Supergolden Bakes

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16 thoughts on “Slow Cooker White Chocolate, Pistachio and Raspberry Fudge”

  1. Hi Steph, Thanks for visiting! Yes I think that is normal for chocolate fudge, however it is made. I made my first batch in August when it was very hot and we had to keep it in the fridge at all times! Love the sound of gingerbread fudge, I’ll come and check it out! ūüôā

    1. Hi Clare, is it one of those divided tins? If you can line each bit in some way you could use it,for the fudge to set, otherwise I would worry that you wouldn’t be able to get the fudge out.

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