Jordan Michelle Falco
These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.
This can be made with any kind of nut.
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- 1 c
- granulated sugar
- 1/2 c
- 14 oz
- sweetened condensed milk
- 4 oz
- chocolate chips (dark or milk)
- 3/4 c
- roasted, unsalted pistachios
- 1 Tbsp
- vanilla extract
1Prepare a square mould with parchment paper, making sure to cover all of the sides. You can grease the pan, but not nessicary, parchment works best.
2Heat sugar, condensed milk and butter until the sugar has disolved. Boil, stirring constantly, to 240F
3Remove from heat, add vanilla, chocolate, and nuts. Mix until smooth. Pour into prepared mould and allow to cool and firm.