Pistachio Fudge

Pistachio fudge. This is my husband's favorite fudge. You will need white chocolate chips, sweetened condensed milk, room temperature unsalted butter and pistachio extract. Sprinkle instant pistachio pudding mix. Melted everything together till smooth consistency in a double boiler over simmering water. After everything melted together, add pistachios. I like to roughly chop pistachio in a medium size pieces and transfer to the 8x8 glass baking pan lined with a parchment paper. Sprinkle with additional pistachios. I like to use smaller pieces of pistachios for garnish. Refrigerate for 2 hours or preferably overnight. Carefully remove your fudge from the baking pan. I recommend you use disposable gloves so you don't leave your fingerprints on the fudge. Peel the parchment paper from the fudge and score it with the pastry wheels. Turn it 90 degree and repeat the process. And score it again. Start cutting edges from the fudge with a large clean knife. After each cut, wipe the knife with a wet towel. This way we will have a perfect square pieces of the fudge.