Pistachio Swirl Fudge Recipes

Steps:

• Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
• Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
• Add the nuts to the melted chocolate and condensed milk and stir well to mix.
• Pour this mixture into a 9-inch square foil tray, smoothing the top.
• Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.
• Once cut you can keep it in the freezer, no need to thaw just eat straight away.

Steps:

• Heat oven to 350°F. In large bowl, beat butter and cream cheese with electric mixer on medium speed, or mix with spoon. Stir in remaining crust ingredients until well blended.
• Divide dough into 24 equal pieces. Press each piece in bottom and up side of ungreased mini muffin cup.
• In medium bowl, mix all filling ingredients until well blended. Spoon about 2 teaspoons filling into each cup.
• Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from muffin cups with tip of knife. Remove from pan to cooling rack.

Steps:

• Grease a 9x13 inch baking dish.
• In a medium saucepan over medium-high heat, combine evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating. Stir in pistachios, vanilla and food coloring. Add more drops of food coloring to achieve desired color.
• Pour into prepared pan and cool.

Steps:

• Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
• Spray with no stick cooking spray.
• Melt chocolate in microwave, as directed on package of chocolate.
• Beat cream cheese in large bowl with electric mixer until smooth.
• Gradually beat in sugar on low speed until well blended.
• Add melted chocolate, extracts and food color; mix well.
• Stir in chopped pistachios.
• Spread evenly in prepared pan.
• Garnish with additional pistachios, if desired.
• Refrigerate at least 1 hour or until firm.
• Use foil to lift out of pan onto cutting board.
• Cut into 25 (1 1/2-inch) squares.
• Store in refrigerator.
• Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.

Steps:

• Line an 8x8 baking pan with aluminum foil making sure the foil hangs over the edges of the pan.
• In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk.
• Heat over medium heat until melted and smooth, stirring constantly.
• Add the pudding mix and stir until pudding mix dissolves.
• Add marshmallow and stir until melted and smooth.
• Pour mixture into prepared pan.
• Sprinkle pistachios on top and press down with the palm of your hand.
• Cover with aluminum foil and refrigerate until set.
• 9. When ready to serve remove from pan and remove foil.
• Cut into small pieces and serve.