Cherry Pistachio Fudge Pops Recipes

WHITE CHOCOLATE PISTACHIO CHERRY FUDGE

Steps:

• Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and almond extracts and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the cherries and pistachios over the top. Lightly press the toppings into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
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CREAMY PISTACHIO POPS

Steps:

• In a small saucepan over medium heat, bring the evaporated milk to a simmer until small bubbles form around the circumference of the pot.
• Meanwhile, snip the tops of the tea bags and add to the evaporated milk. Whisk in the cardamom. Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes.
• Strain the evaporated milk into a large bowl. Whisk in the condensed milk, heavy cream and pistachios. Pour the mixture into ice pop molds, small bowls or a large bowl. Cover the bowls with a piece of plastic wrap to avoid freezer burn and the formation of a "skin." Pop them into the freezer and freeze overnight.
• When you're ready to serve, run the ice pop mold under hot water to loosen it. You can do the same thing for the smaller bowls if you'd like to serve it as a little kulfi half dome. Garnish with more nuts if you like and serve.

CHOCOLATE PISTACHIO FUDGE

Steps:

• Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
• Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
• Add the nuts to the melted chocolate and condensed milk and stir well to mix.
• Pour this mixture into a 9-inch square foil tray, smoothing the top.
• Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.
• Once cut you can keep it in the freezer, no need to thaw just eat straight away.