Ingredients
500 ml full fat milk
1/4 cup + 2 tbsp sugar
2 cups white chocolate
Pinch of baking soda
1 1/2 tbsp butter
Some dry rose petals
2 tbsp chopped dry pistachios and almonds
Procedure
In the pan add milk and sugar. Keep cooking the milk and sugar on medium flame till it thickens.
Keep stirring the milk so that it doesn't stick to the bottom of the pan.
Once it thickens like condensed milk, add baking soda and give a good stir.
Turn off the flame and transfer it to a bowl and let it become warm.
In a double boiler set up bring some water to boil and on top of that place the bowl with milk and sugar thickened mixture.
Add two cups of white chocolates, and keep mixing them till the chocolate and condensed milk are well combined.
This will take some time and be patient with that.
Now add the butter. Butter should be at room temperature.
You can use salted or unsalted butter.
After mixing the butter, the mixture will become glossy and smooth.
Line the 7-inch mould with butter paper. You can also use any steel plate or anything which have some depth.
Pour the mixture and spread it evenly, add dry rose petals and nuts over the mixture.
Just press with a spoon so that the nuts are settled well on the fudge.
Refrigerate till the fudge sets. Once it is set remove it from the mould and cut it into pieces.
and our delicious, creamy fudge is ready to eat.
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