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!
What Kind of Fudge Can You Make in a Slow Cooker?
If you think of fudge you would normally think of the traditional homemade treat which you can get in seaside towns or country villages. That kind of fudge needs to be made on the hob as it needs to boil and reach the right temperature on your sugar thermometer so it will set.
Slow cooker fudge is chocolate based fudge, which relies on the set of the chocolate for it to set. This means all you need to do is melt down chocolate and condensed milk, then add your fillings.
You’ll find the basic recipe on a tin of condensed milk as well. With slow cooker white chocolate fudge I find you need more of the chocolate to get a good set, since white chocolate has a lower melting point and isn’t as dense as dark or milk chocolate.
How to Make Slow Cooker Fudge
To make it in the slow cooker, you put the condensed milk and chocolate in the slow cooker pot, without a lid, and let it melt together. Stir occasionally, and after about 45 minutes it will be thick and all melted together and ready for the next step.
Next you sift in some icing sugar, and mix really well so there are no lumps or bits visible remaining. Now you can add your fillings and don’t forget to add more on top so that it looks really pretty.
I used the same method for this slow cooker white chocolate fudge with pistachio and raspberry as for my cherry and chocolate Black Forest slow cooker fudge. It is really very simple, and you can use different fillings and toppings to make different batches.
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!
Pin this slow chocolate white chocolate fudge with pistachio and raspberry for later!
Slow Cooker White Chocolate Fudge with Pistachio and Raspberry
- 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
- 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.
- Stir every five to ten minutes.
- Once the mixture is smooth and looks quite thick, add the sifted icing sugar and mix well until it is all combined.
- Pour half the fudge mixture into a loaf tin (or whatever you would like to use) lined with baking paper.
- Scatter half the pistachios on top. Then pour the rest of the fudge in.
- Top with the remaining pistachios and scatter the freeze dried raspberry pieces on top.
- Press the pistachios and raspberry pieces in gently, then chill the fudge in the fridge until set.
- This took three to four hours in my fridge, but I left it overnight.
- Cut into squares and serve.
Linking up with #CookBlogShare with Lucy from Supergolden Bakes