Submitted by Truly Radford
Persian Fudge
Ingredients
- 1 tin of Condensed Milk
- 600gms of white chocolate
- 1 packet of powdered covered Turkish delight (not chocolate covered)
- 1 cup of chopped pistachio nuts
Instructions
- Melt white chocolate and condensed milk together.
- Add in 1/2 packet of choppedup turkish delight
- Stir every 10 miuntes, lid off, slow cooker on low.
- When 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.
- Pour into container and place in fridge to set.
- Once set cut up and enjoy. 🙂
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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.
So good and ‘great for Christmas gifts
How long will it last and do you have to keep in the fridge.
I keep most fudge for weeks in the fridge, months in the freezer 🙂
Any idea what weight the turkish delight is please.
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!