Pistachio Fudge
Serves 6-8
This is a traditional sweet from my ethnic background — Sindhi. It is my grandmother's recipe and is one of the first dishes I learnt when I began my culinary adventures.
- 3/4 cup sugar
- 1 teaspoon Crisco
- 3/4 cup milk
- 1/4 teaspoon green food color
- 1-1/2 cups raw pistachio kernals
- 2 tablespoons raw pistachios, chopped
- Grease an 8" or 9" square pan.
- In a heavy non-stick 2- quart pan bring 3/4 cup water, sugar and Crisco to a boil over medium-high heat. When sugar dissolves, add milk. Cook mixture until thick and bubbly, about 30 - 40 minutes.
- In the meantime process nuts to the texture of corn meal scraping around the base and sides of the bowl periodically. Do not let nuts exude oil.
- When the syrup turns creamy and bubbly, test by placing a drop on greased pan. Cool and test with thumb and forefinger. If it feels thick and tacky, turn off heat and add nuts. Stir briskly to mix well. Continue stirring 3-4 minutes until mixture stiffens a little.
- Pour into prepared pan. Sprinkle and press pistachios on top. Grease knife edge and mark squares. Cool and cut into squares. Store in airtight container. Can be left at room temperature for up to 2 days or store in refrigerator if longer.
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