450g Condensed Milk
450g Whole Milk
250g Unsalted Butter
200g Demarara Sugar
800 Caster Sugar
150g Pistachio Nuts – crushed
1. Add all ingredients apart from the pistachio nuts in a heavy based saucepan and place over direct heat.
2. Continually mix the ingredients to save the bottom catching whilst cooking for 10 minutes until the sugar has dissolved.
Note: the liquid might splash up the side of the pan but do not scrape it back as this will cause your fudge to crystallise. As the mixture boils up it will dissolve the splashes.
3. Move the pan to an indirect position, add some wood chips and close the lid so it smokes for 15 minutes.
4. Place the pan back on direct heat and stir till the mixture reaches 113-116c (or soft boil).
Note: you can check by dropping a spoon full of the fudge mix in a bowl of iced water, if it forms a soft, round ball that doesn’t stick to your fingers then it should be ready.
5. Leave to cool for 5 minutes before beating with a wooden spoon.
6. Add the nuts to the fudge and mix then leave to stand for 5 minutes again.
7. Beat the mixture until it just loses it’s shine and becomes very thick (this should take about 5-10 minutes).
Note: the longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth – beat it only until comes away from the sides of the pan and sticks well to the spoon.
8. Transfer the fudge to a parchment lined tray and leave to cool completely.
Note: don’t place it in a fridge as the fudge will sweat.
9. Cut into squares when set.
My Opinion on the Cook
I have used a combination of direct and indirect on this cook to give it a smoked element. It is a full-on a sugar hit but the nuts give it a nice texture against the smoothness of the fudge. Make sure you have a strong whisking arm because this did take longer than when I have done it on the stove but the smoke element gave it a uniqueness.