Cranberry Pistachio Chocolate Fudge

Ingredients

• 500 gms Semi sweet chocolate
• 400 gms Sweetened Condensed Milk
• 2 tablespoon Unsalted butter (at Room temperature)
• 1 teaspoon Instant Coffee powder
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Salt
• 1 tablespoon Fresh Orange Zest
• 1/2 cup salted Pistachio (Roughly chopped)
• 1/2 cup dried cranberry (Roughly chopped)

Instructions

1. 1

   If using chocolate bars, chop them small.

2. 2

   Line an 8-inch square tin with parchment paper.

3. 3

   In a saucepan, add condensed milk, instant coffee powder, butter, salt, and orange zest. Warm it on low heat for 2-3 minutes. Make sure it doesn't come to a boil.

4. 4

   Fold in chopped chocolate, cranberry, and pistachio. switch off the flame and let the mix rest for 5 minutes, allowing the chocolate to melt. ( Letting the mix undisturbed is important, else the chocolate will freeze).

5. 5

   Mix the chocolate again until all of it has melted and no chunk of chocolate is remaining.

6. 6

   Empty the chocolate mixture into the prepared tin, spread the mix evenly, and smooth the surface with a spatula.

7. 7

   Cover with a cling wrap and refrigerate for at least 4-5 hours.

8. 8

   Once the fudge is set, take the tin out of the refrigerator. Let it rest for 5-10 minutes. Then dip a sharp knife in hot water. Wipe the knife with a kitchen towel. Cut the fudge into neat squares.