Pistachio Condensed Milk Balls (Print Version)
# Ingredients:
→ Fudge Base
01 -
1 can (397g) condensed milk
02 -
20g unsalted butter
03 -
1/4 teaspoon salt
04 -
100g pistachio cream
→ Coating
05 -
100g pistachios, finely chopped
# Instructions:
01 -
Combine the condensed milk, unsalted butter, and salt in a medium saucepan. Heat over medium heat, stirring constantly until the butter melts completely.
02 -
Mix the pistachio cream into your warm mixture, continuing to stir as you incorporate it fully.
03 -
Continue cooking the mixture over medium heat, stirring constantly to prevent burning. Keep going until it thickens significantly and develops a fudge-like consistency.
04 -
Transfer the warm fudge mixture to a bowl and refrigerate until set, about 1-2 hours. It should be firm enough to handle and shape.
05 -
Once chilled, scoop about 1 tablespoon of the mixture and roll it between your palms to form a ball. If it's sticking too much, you can lightly grease your hands with a neutral oil. Roll each ball in the finely chopped pistachios until fully coated.
# Notes:
01 -
Recipe can be easily doubled for more treats
02 -
Keeps well in the refrigerator for up to a week
03 -
If you can't find pistachio cream, you can make your own by blending roasted pistachios until smooth