Pistachio Swirl Fudge

February 27, 2013

I was browsing my social networking accounts when I stumbled upon this photo of pistachio nuts. I suddenly remembered how I was obsessed with pistachios some years back.

Every time I crave them, and pistachio nuts are nowhere to be found, I almost always throw temper tantrums. Haha, no, really. For the most part, I go haywire when I can't have my chocolate fix, but there was a point in my life when pistachios would make or break my day.

Enough with that. Before I share a recipe that features my beloved pistachio nuts, here are some fun facts you want to know!

Almost 90% of the fat found in pistachios is the healthy mono- and polyunsaturated fats. Also, pistachios are packed with fiber. It provides 3 grams per serving. You would have to devour two plums to get the same amount of fiber you can otherwise get in just a single serving of pistachios.

Also interesting, pistachios are allegedly among the oldest flowering nut trees, and were even mentioned in the Bible (Genesis 43:11). Humans have eaten pistachio nuts for at least 9,000 years, so to speak. Lastly, the term pistachio originated from the Mediterranean: from the Latin pistacium and the Greek pistakion.

Pistachio Swirl Fudge

• 3 ounces cream cheese
• 14-ounce can sweetened condensed milk, divided
• 1/2 teaspoon vanilla
• 18 ounces semi-sweet chocolate pieces
• 1 tablespoon butter or margarine
• 1/2 cup coarsely chopped pistachio nuts

Place cream cheese in small glass bowl of an electric mixer or in a 1- quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.
 
Place remaining sweetened condensed milk, semi-sweet chocolate and butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts.
 
Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in refrigerator. Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half. Store in airtight container with waxed paper between layers. Keeps best if refrigerated.

Enjoy! 🙂

Joanna Maligaya
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