Festive Pistachio, Mint & Chocolate Fudge Feast

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Recipe's preparation

Fudge

If you are making the pistacho nut fudge - place 50g pistacho nuts into the TM bowl & chop for 5 secs / speed 5

Set Aside & wash out the bowl

For the Fudge

Place the condensed milk, butter & castor sugar into the TM bowl & combine for 15 secs / speed 5 

Cook for 15 mins / 120 deg / speed 3

Scrape down the sides

Cook for a further 15 mins / 120 deg / speed 3

Check the consistency of the fudge.  It should be bubbling & the sugar should be melted. If the fudge is still a little bit "gritty", continue to cook for 5 mins at a time.

It should have a soft toffee type of consistency - not too runny - but definitely not thick. Fudge expands up to four times its volume while cooking, but with the continuing stirring, it should be smooth and less bubbly then it would look if you had it on the stove.

Use the soft ball test to check it's ready by filling up a clear glass with cold water & droping in a few drops of the fudge into the glass. It should immediatly go into little soft balls if your fudge is ready.

Once ready, add the 1 tsp of vanilla extra & mix for 10 secs / speed 3

For the variations:

Peppermint Fudge - add the 2 tsp right at the end with the vanilla extract

Chocolate Fudge - add the cocoa powder in the last minute of cooking though the hole in the lid.  Be careful, it's SUPER hot, so be careful it does not splash

Pistacho nuts can be added at the end with the vanilla extract

Pour into a greased tray & allow to cool in the fridge for at least 1 hour. Cut into desired squares & place back into the fridge until cold.

Make sure it's completely cold before placing into an airtight container.

Enjoy