I chose this recipe out of the few that were left, because a) I love fudge and b) I have never made fudge before.
And as of today, both of the above are still true.—I’m an SMS failure. My sincere apologies to everyone! Things have been a bit crazy these past few weeks.
Here is the recipe. I hope those of you that made it enjoyed!
Pistachio Opera Fudge
4 cups sugar
1 and 1/3 cups whole milk
1/4 cup light corn syrup
1/2 teaspoon kosher salt
1 tablespoon pure vanilla extract
4 tablespoons unsalted butter
1 cup shelled unsalted pistachios, coarsely chopped
Butter an 8x8x2 inch square cake pan.
1. In a large nonreactive saucepan over medium heat, combine the sugar, milk, corn syrup, and salt. Stir until the mixture comes to a simmer. cover and let simmer for 3 minutes.
2. Uncover and bring to a boil. Do not stir. When it reaches 238F on a candy thermometer, remove from the heat. Let the pan cool on a wire rack – again, do not stir- until it reaches 110F on thermometer.
3. Once it has reached 110F, with a wooden spoon, stir in the vanilla and butter until creamy, about 15 minutes. The fudge will start out shiny and slightly blond in color. As you stir it and incorporate air, the fudge will lose its gloss and become lighter and thicker.
4. Stir in the pistachios.
5. Transfer the fudge to the prepared pan, and spread evenly by pressing with clean hands. Lay a sheet of plastic wrap flush against the surface of the fudge and set aside for 2 hours, or until thoroughly cooled and set.
6. When cooled, unmold the fudge and cut it into 2-inch squares.