Raspberry and Pistachio White Chocolate Fudge

This is a super easy microwave fudge recipe, which takes less than 15 minutes. If you don't have a microwave, you can easily do it on the hob -just be sure to stir frequently. 

Ingredients:

400g good quality white chocolate

1 tin (approx 395g) condensed milk

25g butter

100 grams icing sugar

75g pistachios

10g freeze dried raspberries

Instructions:

Before starting, line a 20cm square baking dish/cake pan with baking paper.

1. Roughly chop pistachios and raspberries, and set to one side. 

2. Add white chocolate, condensed milk and butter to a microwavable bowl, and microwave on high for one minute. Remove, and stir. Microwave in 30 second bursts, stirring after each 30 seconds, until all the chocolate and butter are melted together.

3. Remove from the microwave, and quickly sieve and mix the icing sugar into the fudge mixture - it starts to set as soon as it cools down so you need to do this step immediately.

4. Add around 2/3 of the pistachios (approx 50g) to the mixture and stir.

5. Transfer to the cake pan and smooth the top level. Scatter remaining pistachios and all the raspberries over the top - press in slightly to ensure they are set into the fudge.

6. Transfer to fridge to set, preferably overnight. Once set, slice into squares. Store in the fridge.