Slow Cooker White Chocolate Fudge with Pistachio and Raspberry
Perfect for an edible gift this Christmas
Servings 28
Calories 96kcal
Ingredients
- 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
Instructions
- 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.250 g white chocolate, 250 g condensed milk
- 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.70 g icing sugar
- 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.Couple of small handfuls of pistachio kernels
- Top with the remaining pistachios and scatter the freeze dried raspberry pieces on top.Freeze dried raspberry pieces to scatter 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.
Nutrition
Calories: 96kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 19mg | Potassium: 76mg | Sugar: 12g | Vitamin A: 35IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 0.1mg