Hey!! After being in Sweden for 24 hours I’m now heading to Belek, Turkey. It’s sooo cold at home, I got to hit some balls with the heater on and I think it’s good that I have a warm nice week in Turkey in order to mentally prepare for winter practice in Sweden. I’m so excited for this tournament, we are competing for 3 days and the fourth day are we competing as a team. We are totally 20 professionals that are competing for 50 000 Euros:) It’s time to recharge the batteries and play hard:)
CHOCOLATE PISTACHIO FUDGE
12 oz semisweet chocolate, chopped
1 can (14oz) condensed milk
1 oz butter
1 teaspoon vanilla
5¼ oz unsalted pistachios, shells removed
Place the chopped chocolate, condensed milk, butter and salt into a pan over low heat and stir until melted and well combined.
Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.
Add the nuts to the melted chocolate mixture and stir well.
Pour the mixture into a square tray, smoothing the top with a wet palette knife.
Let the fudge cool, then refrigerate until set.
Once cut, the fudge can be kept in the freezer – eat straight away.