Recipe: Pistachio Rose Fudge

Ingredients
397g condensed milk
100g Sugar
80g Unsalted butter
50g Muscavado sugar
100g Pistachio nuts, chopped
1 Tbsp dried rose petals
Pinch of salt

To begin, line a baking tin with baking paper and fill a glass with water and ice. In a large pan on a low heat, add the condensed milk, sugar and butter. Stir frequently until the contents are melted and well combined.

Turn the heat up to high and bring the pan to a rolling boil, stirring constantly with a wooden spoon or silicone spatula to prevent any sugar catching on the bottom of the pan.

After 5 minutes of a rolling boil, drop a spoonful of the mixture in to the iced water. It should drop to the bottom and then be pliable enough that you can form it into a small ball which flattens when held on the palm of your hand for a few seconds. Doing this soft ball test ensures the fudge will set without being too hard. You can also check it by watching for the temperature to reach 113 degrees Celsius.

Once the mix passes the soft ball test, add half of the chopped pistachios and beat the fudge in the pan for around 5 minutes. The fudge will thicken slightly and no longer be liquid.

Tip the fudge out into the lined baking tin and smooth the top with a palate knife or flexible spatula.