Ingredients
2 cups caster sugar
1 1/2 cups thick cream
4.5 oz white chocolate, broken up
2 tbs liquid glucose
1 oz butter
1/2 cup shelled pistachio nuts, roughly chopped
Directions:
Grease a 8 inch square baking pan.
Place all ingredients, except nuts, in a large pan and stir over low heat until sugar dissolves. Increase heat to medium and boil mixture until it's a honey colour and reaches soft ball stage (when a teaspoon of syrup dropped into cold water forms a soft ball, or a sugar thermometer reaches 234-245 F). This may take up to 20 minutes. Remove from heat, add nuts and beat with a wooden spoon for 5 minutes or until thick. Pour into dish. Cut when completely cool and set
Place all ingredients, except nuts, in a large pan and stir over low heat until sugar dissolves. Increase heat to medium and boil mixture until it's a honey colour and reaches soft ball stage (when a teaspoon of syrup dropped into cold water forms a soft ball, or a sugar thermometer reaches 234-245 F). This may take up to 20 minutes. Remove from heat, add nuts and beat with a wooden spoon for 5 minutes or until thick. Pour into dish. Cut when completely cool and set
No comments:
Post a Comment