Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter (unsalted)
  • 1 cup white chocolate chips (more to sprinkle on top)
  • ¾ cup condensed milk
  • ¼ teaspoon salt
  • ½ teaspoon vanilla (optional)
  • ¼ cup mint baking chip [I used Andes Crème De Menthe Baking Chips]
  • ½ cup pistachios (roasted and unsalted + more to sprinkle on top)

Instruction

  • Line a 9x5 loaf pan with aluminium foil with the sides overhanging. Spay the aluminium foil with nonstick spray. Set aside.
  • In a pan on medium heat whisk together unsalted butter, condensed milk and white chocolate chips. Also add salt and vanilla (if using).
  • Mix till the mixture is completely melted and smooth.
  • Add in the mint baking chips. Since these are small they melt pretty quickly.
  • Add in the pistachios and mix.
  • Pour the mixture into the pan and top with some additional pistachios and white chocolate chips (optional).
  • Once the mixture cools down a bit, transfer the pan into the fridge and let it set for 3-4 hours.
  • Cut into squares and enjoy.
  • Store the fudge in the refrigerator for a week.