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Picture: Iain Gillespie/The West Australian

Trust me, you will want to double this recipe.

RECIPE: Fudge
Makes 20 x 30 x 3.5cm tin

125g unsalted butter
230g brown sugar
2 tbsp golden syrup
1 tin (395g) condensed milk
185g white chocolate
80g pistachios, plain

Line tin with baking paper and set side. In a clean saucepan melt butter. Once melted, add sugar, syrup and condensed milk. Gently bring to the boil then reduce heat and continue to cook for 10 minutes, stirring constantly so it doesn't catch on bottom. Remove from heat and stir in chocolate, you will need to work quickly. Once melted in, add nuts and pour into tin, smoothing out evenly. Allow to cool completely before popping into fridge and allow to set. Cut into bite-size pieces.