Two-Tone Cherry Pistachio Fudge

by Heather on December 14, 2011

Get ready to have your fudge world rocked.

You guys already know that I used to “help” my mom put together plates with cookies and goodies for our friends, teachers, neighbors and acquaintances.  What I didn’t tell you was that my favorite part of the whole day of cooking was making the fudge.

 

OH THE FUDGE!

 

We would start with condensed milk – I never really knew what it was or why, but that’s what Mom said to do.  Add some sugar, a little vanilla, and stirstirstir until she tells us to add the chocolate and marshmallows.  Oh, and the nuts.  I’m not a big fan of nuts in fudge, and my sister and I would fight tooth and nail to have a batch made without it.  But let’s be honest:  even if the fudge had nuts in it I’d still eat it.  I’d just let the fudge melt in my mouth and then spit the nuts out.

 

Just keepin’ it real guys.  And classy.

But nuts on TOP of fudge I can handle.  Especially when they’re sweet and salty pistachios.  And the fudge is white chocolate.  There’s a phrase for that:  heaven on earth.

 

I guess what I’m trying to say here is that this is quick, it’s easy, it’s only slightly messy, and it’s 100% worth it.  And it will rock your world.  Promise.

TWO-TONE CHERRY PISTACHIO FUDGE

For the bottom layer:

  • 2/3 cup evaporated milk
  • 1 2/3 cups sugar
  • 1/2 tsp salt
  • 1 1/2 cups dark chocolate chips
  • 1 1/2 cups miniature marshmallows
  • 1/2 cup chopped dried OR fresh pitted cherries

For the top layer:

  • 2/3 cup evaporated milk
  • 1 2/3 cups sugar
  • 1/2 tsp salt
  • 1 1/2 cups white chocolate chips
  • 1 1/2 cups miniature marshmallows
  • 1/2 cup shelled roasted salted pistachios

For each layer:

The method is the same, but you’ll be pouring one layer on top of the other.  Additionally you can change this up, using any combination of nuts and dried fruit and chocolate you want!

 

First things first heavily butter a 9-inch square pan and measure out all of your ingredients.  Trust me.  In a large heavy pot bring the evaporated milk, sugar, and salt to a boil.  Boil rapidly for 3-4 minutes; you’re not looking to reduce it to a thicker sauce, but more combine the sugar and the milk completely.  Remove from the heat and IMMEDIATELY pour in the chocolate chips you’re using and the marshmallows.  Stir until everything is melted then add the dried cherries (for the dark chocolate layer).  Then pour immediately into the buttered pan.  If you’re making the white chocolate pistachio layer then immediately sprinkle the pistachios over the top and lightly press into the chocolate.  You’ll make the dark chocolate layer first, stirring in the cherries at the end, and then pour it into the pan.  Wash the pan with hot water and then make the white chocolate fudge, pour that on top of the dark chocolate, and then sprinkle with pistachios.  Let it all cool completely before cutting!

 

NOTE:  when cutting, have a glass filled with HOT water that you’re dipping your knife into each time you make a cut.  This will give you a more clean cut and leave the fudge intact!

Ah yes, fudge.  Rock my world!

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