Melissa's Strawberry and Pistachio Soft Fudge

I'm going to be honest with you, I really don't like making fudge.

I don't know why I have such a hard time; but for some reason, I can never get it to work out.

The first time I made fudge, I was about 14 years old and it did not set, it was crumbly and clumpy, and also grainy. Which, if you have ever eaten fudge, you know that what I made was not fudge and instead a demon chocolate mound that may have tasted good, but was not a joy to eat.

No one likes to chew on chocolate sand. Unless you do, then...I do apologize for judging...

13 years later, I take on the task of fudge again. I think, I have learned a lot since that first time, there is no reason I should not be able to do it. I will even decided to make "easy" fudge with condensed milk.

Don't just me, it is actually really popular.

I get my chocolate in a pan, my condensed milk also in the pan, and 7 minutes later I have a pan that looks like I put...something very inappropriate...*couch couch*

I become very upset and very confused. I had seen these basic two things added in every recipe I saw online and it came out as this perfectly, beautiful, happy fudge.

I was confused and hurt that I was cheated, cheated by my inability to work with fudge. But this is one of the reasons I test every single recipe I bake because I want to 1) make sure it is possible and 2) make it almost fail proof. If I can do it, you can, I promise.

So, I left the internet and went with my instincts.

Maybe this recipe is not perfect and maybe not exactly what fudge should be, but that is why it is named Melissa's Strawberry and Pistachio Soft Fudge and I think it tastes pretty fricken great.

So, let's get onto the important part, the maybe fudge/maybe not exactly fudge recipe.

Makes: One (about) 9" by 5" baking dish (the baking dish does not have to be exact, just a small baking dish)

Takes About: 5 hours - Including cooling

Difficulty: 2 or 3 out of 5 (for me....)

Prep:

Rub some butter into the bottom of a baking dish - not a lot, just enough to be able to stick parchment paper to it, then, guess what next? Stick parchment paper into the bottom, making sure the pan is completely covered.

I cut slits into each part where the parchment paper met the corner of the pan, so that the parchment laid a little neater into the baking dish.

However, you can also cut one piece of parchment paper to fit one way and lay it in the baking dish, and cut another piece to go the other way in the baking dish to lay across the first one. - What you are doing here is creating a crisscross with the parchment paper, so that all four sides and the bottom are covered.

Next - prepare your double boiler or find a pot where a glass bowl can be placed over it so it sits on the inside of the pan, but does not touch the water that you need to put into the pot.

You don't need much water, just about 1-2 inches full. Bring your water to a simmer on medium low heat without the bowl.

Ingredients:

525 grams of semi-sweet chocolate (or a chocolate of your choice - except white) - roughly chopped into small bits

400 grams (14 ounces) sweetened condensed milk

1 tablespoon butter

1 pinch of salt

1/2 teaspoon vanilla extract

3/4 cup of pistachio - roughly chopped

1/4 cup freeze dried or dried Strawberries

Instructions:

- Step 1 - Combine the Fudge Ingredients

*Pictured here is the roughly chopped chocolate*

In the bowl you have chosen to use as the top of your double boiler, mix the 525 grams of roughly chopped chocolate, 400 grams condensed milk, 1 tablespoon butter, a large pinch of salt, and 1/2 teaspoon of vanilla extract.

- Step 2 - Melt Everything Together

Place the bowl over the simmering water and continuously stir until everything has melted together.

- Step 3 - Stir in Pistachios

Once the chocolate has fully melted, add the 3/4 cup chopped pistachios and mix until nicely incorporated.

- Step 4 - Spoon the Melted Chocolate into the Baking Dish

Spoon the melted chocolate into the baking dish and smooth the chocolate out so that it is flat.

Tap the chocolate, now almost fudge, onto the counter to knock the air bubbles out.

- Step 5 - Add the Strawberries

Press the dried strawberries into the top of the fudge so that they are nicely tucked in.

- Step 6 - Cool, Chop, and Enjoy

Once you have added all your strawberries that you desire, place the fudge into the fridge to set completely.

After your fudge has hardened, lightly pull on the parchment paper to loosen it from the baking pan and then flip it out onto a cutting board.

*I know...I missed taking pictures through the whole process, but I took pictures of this part. I know...goofy, but I was so focused on just trying to get fudge, I missed the photo opportunities. Please forgive me.*

As you can see, my fudge is a little greasy, do I honestly just took a paper towel and dabbed it on there to take some of the oil off.

Flip the fudge over so that the strawberries are on top.

Using a bread knife, cut through the strawberries very carefully because if you use a knife and just try to go straight through, you may push all the strawberries down.

However, using a bread knife to cut through the strawberries first, you will by pass the strawberries when using a normal knife to cut through the remaining part of the fudge.

I hope you enjoy!

P.S. I would recommend that you keep these in the fridge in a airtight container.

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As can probably tell, these instructions are a little more complicated and weird than my normal recipes and that is because this is just a very difficult thing for me. But I am going to keep trying out new ways with fudge and see if I can get something a little more put together.

Honestly, I was just so excited that I was able to make something, that I just really wanted to post it and share it with you.

Thanks for reading!

Also, if you do read this far and know a fudge recipe that I must try, please send it to me and I will see what I can do.

I will make it and no matter if I succeed or fail I will definitely be posting about it on Instagram.

Thanks again

Melissa

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