Pistachio Swirl Fudge Recipe Easy Homemade Treat

Instructions:

1. Line an 8x8 inch baking pan with parchment paper or foil, leaving an overhang for easy removal.
2. Combine pistachios, cream, icing sugar, and salt in a food processor. Process until a smooth paste forms. Add green food coloring (if using) and pulse to incorporate.
3. In a heavy-bottomed saucepan, combine sugar, cream, butter, and salt.
4. Cook over medium heat, stirring constantly until the sugar is dissolved. Once dissolved, bring to a boil, stirring occasionally.
5. Continue boiling, without stirring too much, until the mixture reaches the soft-ball stage (235-240°F / 112-115°C on a candy thermometer). Alternative visual cue: Drop a small spoonful of the mixture into a bowl of cold water. It should form a soft, pliable ball.
6. Remove the saucepan from the heat and immediately stir in the white chocolate chips and vanilla extract until the chocolate is completely melted and the mixture is smooth.
7. Pour half of the fudge mixture into the prepared pan. Dollop spoonfuls of the pistachio paste over the fudge. Pour the remaining fudge mixture over the pistachio dollops. Use a knife or skewer to gently swirl the pistachio paste into the fudge, creating a marbled effect. Avoid over-swirling.
8. Sprinkle reserved chopped pistachios over the top. Gently press the pistachios into the surface of the fudge.
9. Refrigerate the fudge for at least 3 hours, or preferably overnight, until firm.
10. Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into squares and serve.