Pink Pistachio Fudge Squares
Creamy and rich, these fudge squares make a gorgeous addition to a spring bridal- or baby-shower spread. Use beet juice as a natural tint.
Number of servings : 42 pieces
Type of meal : | Desserts | Desserts
Special diet :
1¾ cups (425 mL) granulated sugar
2/3 cup (150 mL) whipping cream
2 tbsp (25 mL) corn syrup
Pinch baking soda
2 tbsp (25 mL) butter
1 tbsp (15 mL) beet juice
1½ tsp (7 mL) vanilla extract
½ cup (125 mL) shelled, unsalted pistachios
- Line 8-inch (2-L) square glass baking dish with foil, leaving 1-inch (2.5 cm) overhang. Grease foil and set aside.
- In medium-sized, heavy saucepan, add sugar, cream, corn syrup, salt and baking soda. Cook over medium heat, stirring often with wooden spoon, until sugar is dissolved and boiling. Boil without stirring for 6 to 8 minutes or until candy thermometer registers soft-ball stage of 238°F (114°C) or ½ tsp (2 mL) syrup dropped into very cold water forms soft ball that flattens when removed from water. Whisk in butter, beet juice and vanilla until butter melts. Let cool until lukewarm.
- Using electric beaters, or in stand mixer with paddle attachment, beat for about 6 minutes or until very thick and most of the gloss disappears.
- Quickly stir in pistachios. Immediately scrape into prepared pan; smooth top. Refrigerate until cold. Using foil overhang as handles, remove from pan; cut into squares.