Slow Cooker White Chocolate Fudge with Pistachio and Raspberry

4.86 from 7 votes

Perfect for an edible gift this Christmas

Course Snack

Cuisine Slow Cooker

Prep Time 5

Cook Time 45

Setting time 3

Total Time 50

Servings

Calories 97kcal

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.
50 g pistachio kernels
Top with the remaining pistachios and scatter the freeze dried raspberry pieces on top.
5 g freeze dried raspberry pieces
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.