Creamy, colorful ube fudge squares with coconut and pistachios, perfect for sweet touches on any board.
# Components:
→ Fudge Base
01 - 2 cups white chocolate chips
02 - 1/2 cup unsalted butter
03 - 1 can (14 oz) sweetened condensed milk
04 - 1/2 cup ube halaya (purple yam jam)
05 - 1 teaspoon ube extract
06 - 1/4 teaspoon salt
→ Topping
07 - 1/4 cup toasted shredded coconut
08 - 2 tablespoons chopped roasted pistachios
# Method steps:
01 - Line an 8x8-inch square baking pan with parchment paper, allowing extra to extend over the sides for easy lift.
02 - In a medium saucepan over low heat, combine white chocolate chips, unsalted butter, and sweetened condensed milk. Stir constantly until the chocolate and butter have melted and the mixture is smooth.
03 - Add ube halaya, ube extract, and salt to the melted mixture. Continue stirring until evenly incorporated and the color is uniformly purple.
04 - Transfer the mixture into the prepared pan. Spread evenly with a spatula.
05 - Sprinkle toasted coconut and chopped pistachios over the surface, gently pressing the toppings down.
06 - Refrigerate for at least 2 hours, or until the fudge is completely firm.
07 - Remove from pan using the parchment paper overhang. Slice into 24 squares with a sharp knife.
08 - Arrange squares as part of a charcuterie board or serve individually.
