Pistachio Bird Milk Candies with Orange Blossom Water

Start by combining *300 grams of granulated sugar* and *250 milliliters of water* in a saucepan. Heat it over medium heat until the sugar has completely dissolved, stirring occasionally.

Once the mixture is clear, increase the heat and allow it to boil without stirring. This will create a syrup that will be essential for the texture of the candies.

In a separate bowl, melt *120 grams of unsalted butter* together with *200 grams of dark chocolate* over a double boiler or in the microwave. Stir until smooth and fully combined.

Once the butter and chocolate mixture is ready, slowly pour it into the boiling syrup, stirring constantly to incorporate. This will give your candies a beautiful rich flavor.

Next, take *100 grams of chopped pistachios* and fold them into the chocolate mixture. Ensure that they are evenly distributed, as they will provide a delightful crunch and nutty flavor to your candies.

In another saucepan, combine *200 grams of sugar* and *100 milliliters of orange blossom water*. Bring it to a gentle simmer and allow it to thicken slightly. This will infuse your candies with a delightful fragrance.

Once the syrup has reached the desired consistency, gently pour it over the chocolate-pistachio mixture. Stir thoroughly to combine all ingredients.

Transfer the mixture into a lined square baking dish, smoothing the top with a spatula. Allow it to cool at room temperature for at least *2 hours* or until set.

After the mixture has set, remove it from the dish and cut it into squares or desired shapes. The candies will be soft, fluffy, and will melt in your mouth!

Store any leftovers in an airtight container in the refrigerator for future enjoyment. Enjoy your delightful homemade pistachio bird milk candies!