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Smoked Pistachio Fudge
Who doesn’t like a sugar boost, well this Fudge has all that plus Smokiness and Pistachios!
Smoked pistachio fudge is a delicious and flavorful twist on the classic sweet. This recipe is perfect for those who want to enjoy a smokey flavor without any of the mess that comes with it. If you aren’t sure how to make smoked pistachio fudge, don’t worry – this recipe has all of the instructions you need!
What is the secret to making fudge?
Make sure you take the melting of ingredients to the right temperature for the sugar to produce a sugar syrup. But, take care not to let sugar crystallise by stirring
The most important thing to remember when making fudge is that it needs time to set. So, even if your recipe calls for the mixture to be taken off the heat and stirred constantly, don’t do this – give it an hour or more before cutting into squares. Plus, don’t put it in the fridge as it will sweat when cooling!
Why is my fudge not hardening?
This is usually down to under or over cooking of the sugars. Make sure that the mixture reaches 121C.
I want a soft fudge, is there anything I can do?
If you’re looking to get a softer fudge, cook it at 113-121 degrees C until desired consistency has been achieved.
What other filling can I use in my Fudge recipe?
This recipe is perfect for anyone who loves pistachios, but also wants to try something new as well. The smoked pistachio adds subtle flavors and gives your tongue that little bit of a hit from the nuts. You can also use a different nut, like chopped hazelnuts or chopped almonds.
Not in a nut mood? That’s fine, your world is pretty much your oyster when it comes to other filling. Any of your favourite fruits, chocolate whether white chocolate, milk chocolate or dark chocolate. It really is whatever you fancy!
How can I store my Fudge?
Smoked Pistachio Fudge is a very delicate fudge so we recommend that you store it in the fridge or freezer. Simply wrap tightly with cling film before placing into an airtight container and place in your refrigerator for up to two weeks, wrapping tightly again when removing from the fridge.
Serves: Depends if you want to share!
Allergens: MILK, NUTS
Time: 30 minutes
BBQ Used: Monolith Le Chef
Ingredients
- 450g Condensed Milk
- 450g Milk
- 250g Unsalted Butter
- 200g Demarara Sugar
- 800 Caster Sugar
- 150g Pistachio Nuts – crushed
Method
I have used a combination of direct and indirect on this cook to give it a smoked element.
- Add all ingredients apart from the pistachio nuts in a heavy based saucepan and place over direct heat.
- Continually mix the ingredients to save the bottom catching whilst cooking for 10 minutes until the sugar has dissolved.
Note: the liquid might splash up the side of the pan but do not scrape it back as this will cause your fudge to crystalise. - Move the pan to an indirect position, add some wood chips and close the lid so it smokes for 15 minutes.
- Place the pan back on direct heat and stir till the mixture reaching 113-116c (or soft boil).
Note: you can check by dropping a spoon full of the fudge mix in a bowl of iced water, if it forms a soft, round ball that doesn’t stick to your fingers then it should be ready. - Leave to cool for 5 minutes before beating with a wooden spoon.
- Add the nuts to the fudge and mix then leave to stand for 5 minutes again.
- Beat the mixture until it just looses it’s shine and becomes very thick (this should take about 5-10 minutes).
Note: the longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth – beat it only until comes away from the sides of the pan and sticks well to the spoon. - Transfer the fudge to a parchment lined tray and leave to cool completely.
Note:don’t place it in a fridge as the fudge will sweat. - Cut into squares when set.
My Opinion on the Cook
I have used a combination of direct and indirect on this cook to give it a smoked element. It is a full-on a sugar hit but the nuts give it a nice texture against the smoothness of the fudge. Make sure you have a strong whisking arm because this did take longer than when I have done it on the stove but the smoke element gave it a uniqueness.
