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Slow Cooker Vegan Rose, raspberry and pistachio
Ingredients:
1 can vegan carnation condensed milk
600g sainsbury’s free from white choc
Rose syrup (tesco)
Pistachio flavouring (amazon)
Pistachios
Freeze dried raspberry pieces
Rose petals (amazon)
Food colouring
Method:
25 mins on high until melted
45 mins on low, stirring the crust 3 times
Split the mix in two, one pink, one green.
Added raspberry pieces and rose syrup to the pink and pistachio flavouring and chopped pistachio nuts to the green.
Attempt to layer.
Decorated with pistachios, rose petals and raspberry pieces
Any tips/recipes for getting a better set vegan/lactose free fudge welcome as it’s a little softer than regular fudge I’ve made before.
Now after this Vegan Rose, Raspberry and Pistachio recipe, see the next slow cooker Fudge Recipe
This fudge is Devine! Slow Cooker Vanilla Fudge
Ingredients:
1 table spoon of vanilla essence
1 tablespoon of butter
500g white chocolate
1 tin of caramel condensed milk
Method:
On for around 45 mins and keep stiring every 10 mins.
Once done put in a container in the fridge overnight .
Ta da!
**edit** on high and I put a tea towel under the lid.
**Once set in the container I then cut it up .
** I used the small tin of condensed milk 397g one .
