Chocolate and Pistachio Fudge

200g Chocolate Pieces (either Milk, Dark or White Chocolate)
1 Can (375g) Condensed Milk
100g Butter, at room temperature
200g Brown Sugar

100g of white chocolate
75g of selection of roasted nuts to decorate

Grease and line with parchment paper a 7.5cm x 25cm baking tray, allowing the paper to slightly overhang over the edges.

Pour the condensed milk in a heavy based saucepan and add the butter and sugar. Cook over a moderate heat stirring continuously until the mixture has thickened and is a lovely caramel colour. Remove from the heat, then stir in the chocolate pieces. Pour the mixture into the prepared tray and allow to cool slightly before placing in the fridge to set for a minimum of 4 hours.

Remove from the baking tray and cut into approximately 32 squares.

Melt the white chocolate in a bowl over a pan of simmering water then spoon into a piping bag and pipe onto of the fudge. Add some toasted nuts on top. Leave to set and store in a tight container.