Pistachiofudge Recipes
PISTACHIO FUDGE
Marshmallow creme and confectioners' coating are blended with sugar and evaporated milk. Then chopped pistachios and green food coloring complete this fudge that's perfect for the holidays.
Provided by sal
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h20m
Yield 36
Number Of Ingredients 8
Steps:
- Grease a 9x13 inch baking dish.
- In a medium saucepan over medium-high heat, combine evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating. Stir in pistachios, vanilla and food coloring. Add more drops of food coloring to achieve desired color.
- Pour into prepared pan and cool.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 23.6 g, Cholesterol 9.6 mg, Fat 6.6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 49 mg, Sugar 21 g
PISTACHIO FUDGE
Creamy, nutty fudge with a light green color is perfect for holiday occasions. Melting the white chocolate in the microwave is the only cooking needed.
Provided by Mom2Rose
Categories Candy
Time 1h20m
Yield 25 square pieces, 25 serving(s)
Number Of Ingredients 8
Steps:
- Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
- Spray with no stick cooking spray.
- Melt chocolate in microwave, as directed on package of chocolate.
- Beat cream cheese in large bowl with electric mixer until smooth.
- Gradually beat in sugar on low speed until well blended.
- Add melted chocolate, extracts and food color; mix well.
- Stir in chopped pistachios.
- Spread evenly in prepared pan.
- Garnish with additional pistachios, if desired.
- Refrigerate at least 1 hour or until firm.
- Use foil to lift out of pan onto cutting board.
- Cut into 25 (1 1/2-inch) squares.
- Store in refrigerator.
- Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.
CHOCOLATE PISTACHIO FUDGE
I am willing to believe that a confectioner wouldn't call this proper fudge, but it tastes divine, and you won't need a sugar thermometer or have to test for frightening soft or hard ball stages. I like this best made slightly less express, but with no greater effort, by stashing it in the deep freeze. It goes really grainy and fudgy this way. If I'm not handing this straight round at a party or with coffee after dinner, I might keep half in my freezer and put the other half in one or two boxes for Christmas presents. Make sure they stay cold, though.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 2h10m
Yield 64 pieces of rich fudge
Number Of Ingredients 4
Steps:
- Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
- Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
- Add the nuts to the melted chocolate and condensed milk and stir well to mix.
- Pour this mixture into a 9-inch square foil tray, smoothing the top.
- Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.
- Once cut you can keep it in the freezer, no need to thaw just eat straight away.
CHOCOLATE-PISTACHIO FUDGE TART
Provided by Giada De Laurentiis
Categories dessert
Time 5h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
- For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
- For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
- Serve with whipped cream if desired.
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