Sunday, 10 June 2012

Sour Cherry & Pistachio Fudge

You can't go wrong with some proper homemade fudge ..... unless you get the cooking wrong, which is quite easy.  Your best bet it to use a sugar thermometer, so you can get the fudge to the correct 'softball stage' of 118oC.

I found this recipe on the back of a condensed milk can, but it is also available on the Nestle Carnation Milk website . You can add whatever you like to the fudge, fruit, nuts, chocolate chips or even a good glug of whisky!

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