Preparation:
Grease a jelly-roll pan. In a large saucepan, put milk, sugar and butter. Stir over gentle heat until sugar has dissolved. Stir in coffee granules, syrup and condensed milk; bring to a boil. Boil steadily until mixture reaches soft ball stage (240F/116C). To test, drop a spoonful of mixture into cold water-a soft ball should form. Cool 5 minutes. Beat vigorously with a wooden spoon until mixture begins to thicken. Stir in pistachio nuts. Continue beating until mixture has a fudge-like texture. Quickly pour into prepared pan and let stand in a cool place to set. Cut fudge into squares to serve. Makes about 3 pounds. |
