Persian Fudge
October 9, 2015
- Prep: 5 mins
- Cook: 1 hr 30 mins
-
5 mins
1 hr 30 mins
1 hr 35 mins
Directions
1Melt white chocolate and condensed milk together.
2Add in 1/2 packet of choppedup turkish delight
3Stir every 10 miuntes, lid off, slow cooker on low.
4When skin has formed on fudge and your spoon comes out cleaner, add in the remaining chopped turkish delight and the chopped nuts and give it a good stir to combine.
5Pour into container and place in fridge to set.
6Once set cut up and enjoy. 🙂
Submitted by Truly Radford
6 Reviews
Glenda Lasbury
March 11, 2019
Any idea what weight the turkish delight is please.
Paulene @ Slow Cooker Central
November 6, 2018
I keep most fudge for weeks in the fridge, months in the freezer 🙂
Sylvia Haskins
November 6, 2018
How long will it last and do you have to keep in the fridge.
Sue Collins
January 17, 2018
So good and ‘great for Christmas gifts
Rozz Broadhurst
December 10, 2017
This fudge is my go to recipe for special occasions.
I’m also just about to make up a batch for Christmas gifts for work colleagues, they’re going to love it.
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Paulene @ Slow Cooker Central
March 13, 2019
Glenda I asked Truly this Q and her response:
Not too sure on the weight, the packet that I used to buy is no longer available. I used to get a freshly made one from my deli – had about 6 very large pieces in it. The last lot I have made I just did to taste, (some turkish delight is stronger tasting than others with the rosewater). I think I may have bought 2 packs of the 100gms kind, available from IGA, chopped most of it up and put in to begin with, and just kept tasting it as it melted to get that Rosewater taste, then added the rest chopped at the very end to give the lovely ribbons of jelly. Hope that helps!