Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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 use) lined 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.