24ozgood quality white chocolate *finely chopped, see Note #1 below
1tsporange extract or orange oil *see tips above in post
1tsporange zest *optional
3/4cupshelled pistachios *raw & unsalted
Line a 8 x 10 inch baking pan with foil by turning the pan face down and forming the foil around the outside of pan. Turn pan right side up and foil should slide in easily. Gently press excess foil into side of outside of pan.
Heat & consistently stir sweetened condensed milk in a saucepan over medium heat for about 4-5 mins or until heated throughout. Add chocolate, extract, zest and salt. Continue stirring until chocolate is completely melted. Take off heat and stir in nuts and fruit.
Evenly spread into pan and let cool to room temperature. Cover and refrigerate for 3 hours. Once chilled lift sides of foil out of pan and cut fudge into squares.
Recipe NotesNote #1- DO NOT USE WHITE CHOCOLATE CHIPS to make this fudge. White chocolate chips do not have enough cocoa butter in them and the fudge turns out waxy. You will want a good quality white chocolate bar. The bars have a much higher percentage of cocoa butter which in turns yields a much smoother fudge.