Pistachio Condensed Milk Balls (Print Version)

# Ingredients:

→ Fudge Base

01 - 1 can of condensed milk (397g)

02 - 20g of plain butter

03 - A pinch (1/4 teaspoon) of salt

04 - 100g of pistachio spread

→ Coating

05 - 100g diced pistachios, chopped finely

# Instructions:

01 - Pour the condensed milk, butter, and salt into a medium pan. Warm them on medium heat while stirring constantly until the butter disappears into the mixture.

02 - Stir in the pistachio spread with the melted mixture, blending it completely while it's still warm.

03 - Keep the mixture on medium heat. Stir it the entire time to stop it from burning. Cook until it thickens a lot and starts looking like fudge.

04 - Put your still-warm fudge mixture into a bowl. Pop it in the fridge and let it sit for 1-2 hours until it's firm and you can handle it easily.

05 - Take out the chilled mixture and grab about a tablespoon at a time. Roll the mixture in your palms to shape balls. Grease your hands a bit with some neutral oil if it sticks. Then roll each ball around in the chopped pistachios to coat them all over.

# Notes:

01 - Double the recipe if you want to make a larger batch.

02 - Store the fudge in your fridge—it'll last for up to seven days.

03 - Can’t track down pistachio spread? Blend roasted pistachios until they’re smooth to make some of your own.

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