Easy Pistachio Swirl Fudge Recipe Velvety Smooth

Instructions:

1. Prepare the pan: Line a 9x9 inch (23x23 cm) baking pan with parchment paper, ensuring there is an overhang on two sides to use as a sling later. Lightly grease the paper.
2. Make the Pistachio Paste: Pulse the pistachios in a high-speed food processor until finely ground. Add powdered sugar and almond extract. Slowly drizzle in water (or milk), pulsing until a thick, smooth paste forms. Add green food colouring now, if using, and mix until the colour is uniform. Set aside.
3. Melt the Base Ingredients: In a heavy-bottomed saucepan over very low heat (or in the microwave in 30-second bursts), gently melt the butter, white chocolate chips, and condensed milk together. Stir constantly until the mixture is completely smooth and homogenous. Do not allow the mixture to boil.
4. Finish the Base: Remove the saucepan from the heat. Stir in the vanilla extract and salt until fully incorporated.
5. Assemble the Fudge: Pour approximately two-thirds of the warm white fudge mixture into the prepared pan and spread evenly.
6. Swirl Application: Dollop small spoonfuls of the prepared pistachio paste evenly over the white fudge layer. Drizzle the remaining white fudge mixture over the top of the pistachio dollops.
7. Create the Swirl: Take a thin knife or skewer and gently cut figure-eight or swirling patterns through the layers until you achieve a marbled effect. Avoid over-mixing.
8. Set: Lightly sprinkle the top with any reserved chopped pistachios, if desired. Place the pan in the refrigerator to set completely for a minimum of 4 hours, preferably overnight.
9. Cut and Serve: Use the parchment overhang to lift the fudge block onto a cutting board. Trim the edges, then slice into squares using a sharp knife dipped in hot water (wiped dry) for clean cuts.