Faded pistachio and vanilla fudge
Are you bored of the same old dessert recipes and looking to switch things up with an option that is new, exciting, and chock full of all the delicious things that we tend to crave when we’re high? When the munchies hit, there is nothing that can soothe the need for a sugar boost quite like this white fudge recipe, plus it also can produce a buzz that keeps going for hours after nicely filling your belly, which is a bonus that any true stoner will love.
What is it?
Pistachio fudge is just like any other fudge recipe that you may have come across, as only the base flavors are a little bit outside of what most might consider to be the norm, but the crunchy, salty layer that is present due to the nuts is sure to keep you coming back at some point for more. This stuff is addictive, rich, and a little bit on the high end of the calorie scale, so it’s perfect for a treat once in a while, rather than something that you’d keep made and on hand all of the time.
Pistachio and vanilla fudge recipe
This vanilla fudge is creamier than most, and it discreetly hides some of the more potent flavors that often come with cannabis-infused goods, so you’ll hardly be able to tell the difference which is why it is very important to keep them labeled, and out of reach from tiny hands. The thick and heavy white fudge is incredible, but you won’t be able to eat a whole lot of it at a time, so be sure to keep that in mind when you’re deciding on portions for serving.
Preparation time: 15 minutes
Cooking time: 30 minutes
- 2 cups pistachios (shelled and crushed)
- 2 cups granulated sugar
- 1 ¾ cups white chocolate chips
- ½ cup peanut butter chocolate chips
- ½ cup cannabutter
- ½ cup sour cream (full fat)
- 8 ounces marshmallow cream
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 9x9 baking pan
- Parchment paper
- Silicone spatula
- Candy thermometer
Line the baking sheet with parchment paper and do your best to bend and crease it over the sides so that it does not move.
Add the cannabutter to a saucepan that is on a burner set to low heat so that it can melt.
Once the cannabutter melts, it’s time to toss in the sour cream and sugar.
Use the silicone spatula to scrape all of the edges of the saucepan and to combine everything as it warms up.
Keep stirring the mixture until all of the sugar has dissolved, then increase the temperature to medium heat.
Continue stirring while the liquid slowly creeps up to a boil, and once it reaches a gentle roll, it’s time to use the thermometer to get an accurate temperature reading.
Cook the sticky liquid at a boil until it reaches 235°f and then remove the saucepan from the heat.
Dump all of both types of chocolate chips into the mix and stir everything together until the pieces are melted.
Next, add the marshmallow, vanilla, and salt and then stir the mixture until it is smooth and silky.
Pour the white fudge into the prepared baking pan, and then bang it on a countertop until it’s smooth and evenly covering the entire pan.
Sprinkle the pistachios over the top of the vanilla fudge, and then bang the dish a few more times until they settle into the soft mixture.
Place the fudge in the fridge for 2 hours to cool.
In fancy establishments and stores, they sell fudge by the brick, which would be the equivalent of 2 servings, so if you want a large portion, then this recipe will only make 12 fudge rectangles, but as we mentioned, this fudge is filling, plus it's potent, so we highly recommend cutting it into 24 squares instead. That way, if you or your guests want more after the effects have kicked in, there is always the option of seconds later on.