Pistachio Fudge

1 1/2 lb. white chocolate
1 (14 oz.) can sweetened condensed milk
1 tsp. almond extract
3 drops green food coloring
1/4 c. shelled chopped pistachios (raw not salted or roasted)

In double boiler melt chocolate with condensed milk over boiling water. Remove from heat, stir in extract and food coloring. Add nuts and mix well. Spread evenly into wax paper lined 8 x 8 inch baking pan. Chill until firm, approximately 15 minutes. Cover tightly and keep in freezer until 5 minutes before serving. Flavor keeps best if frozen. Makes 2 1/2 pounds.

Pistachio Fudge printer friendly version located here. (Just the recipe. Nothing else.)
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