Pistachio and Sea Salt Fudge

Recipe:

Combine all ingredients except pistachios and salt in a saucepan.

Place on stove and cook, stirring, over medium heat.

Cook until soft caramel state or 120 °C (250°F) on an instant-read thermometer.

Add nuts.

Stir to combine. Spread in a baking dish lined with parchment paper in a layer about 1.5 cm thick. Sprinkle with salt.

Let stand at room temperature for 24 hours. Slice and serve.

Enjoy!