Pistachio Condensed Milk Balls (Print Version)
# Ingredients:
→ Fudge Center
01 -
397g (1 can) sweetened condensed milk
02 -
20g butter, unsalted
03 -
A pinch of salt (1/4 teaspoon)
04 -
100g pistachio spread
→ Outer Layer
05 -
100g chopped pistachios
# Instructions:
01 -
Melt the butter with condensed milk and salt in a medium pan over medium heat. Stir non-stop as it heats up.
02 -
Add your pistachio spread to the warm mixture, stirring well until it’s all blended in.
03 -
Keep stirring the mixture on medium heat. You’ll know it’s ready when it thickens a lot and looks smooth, almost like soft fudge.
04 -
Spoon the mixture into a bowl, then pop it in the fridge to chill for 1-2 hours. It should set firmly enough to shape.
05 -
Take a spoonful of the chilled fudge and roll it in your palms. If it sticks, rub a tiny bit of oil on your hands. Coat each ball in chopped pistachios by rolling them around.
# Notes:
01 -
Double the measurements if you want to make extra.
02 -
They stay fresh in the fridge for around a week.
03 -
No pistachio spread? Blend roasted pistachios into a paste.