Slow Cooker White Chocolate Pistachio and Raspberry Fudge

• Vegetarian
• Gluten free

• Produce

  • 1 Raspberry pieces to scatter on top, Freeze dried

• Baking & Spices

  • 70 g Icing sugar
  • 250 g White chocolate

• Nuts & Seeds

  • 2 small handfuls Pistachio, kernels

• Dairy

  • 250 g Condensed milk

Found on bakingqueen74.co.uk

Description

Directions

• 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 uslined 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.