PISTACHIO FUDGE
Makes 36 pieces
½ cup milk
3 cups caster sugar
125g butter, cut into cubes
2 Tbsp golden syrup
½ tin condensed milk
100g toasted pistachio nuts, roughly chopped
1. Line a 20 x 20cm tin with baking paper and set aside.
2. Into a large pot place milk and sugar. Slowly heat until sugar has
3. Stirring continuously, bring mixture to the boil. Continue to stir for 8-10 minutes until fudge reaches soft ball stage. (Test a little in cold water - if it rolls into a ball easily it is ready.) Remove from heat.
4. Beat for 2 or 3 minutes with a whisk or electric beater. Fold through pistachios then pour into lined tin.
5. When cool, cut into squares. Store in an airtight container.
