Pistachio Cream Cheese Fudge
by Tenina Holder
I am pretty sure you will love this fudge. It is seriously delicious. What's not to love about pistachios and sugar? I have used icing sugar for a reason. This isn’t cooked fudge, so there is no opportunity for the sugar to melt. By all means, in the time honoured Thermomix tradition, make your own, but don’t talk to me about texture. Better to use purchased sugar, as suggested, and save yourself the grit factor.
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Need
- 200 Grams Chocolate white, in pieces BUY
- 125 Grams cream cheese, in pieces
- 200 Grams icing sugar
- 1 Teaspoon Vanilla Bean Paste BUY
- ½ Teaspoons Almond Extract or pistachio extract (optional)
- 80 Grams Pistachio Paste Recipe
- Handfuls toasted pistachios
Do
- 1
Line a 20-centimetre square tin with baking paper, allowing the edges to come up above the edges of the tin, for easy removal.
- 2
Place chocolate into the Thermomix bowl and melt 20 minutes/37°C/speed soft. Check occasionally that the chocolate is all being combined and scrape down if needed.
- 3
Add remaining ingredients except toasted pistachios and blend 30 seconds/speed 6.
- 4
Add toasted pistachios and stir through with a silicone spatula.
- 5
Spread fudge into prepared tin and refrigerate for several hours before cutting into squares. Keep in an airtight container in the fridge for up to 3 weeks.
