Chocolate Pistachio Fudge

I am willing to believe that a confectioner wouldn't call this proper fudge, but it tastes divine, and you won't need a sugar thermometer or have to test for frightening soft or hard ball stages. I like this best made slightly less express, but with no greater effort, by stashing it in the deep freeze. It goes really grainy and fudgy this way. If I'm not handing this straight round at a party or with coffee after dinner, I might keep half in my freezer and put the other half in one or two boxes for Christmas presents. Make sure they stay cold, though.

TOTAL TIME: 2 hr 10 min
Prep: 10 min
Inactive Prep: 2 hr
Cook: --
 
YIELD: 64 pieces of rich fudge
LEVEL: Easy

ingredients

  • Pinch salt
  • 1 cup shelled pistachios
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Directions

Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.

Add the nuts to the melted chocolate and condensed milk and stir well to mix.
Pour this mixture into a 9-inch square foil tray, smoothing the top.

Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.

Once cut you can keep it in the freezer, no need to thaw just eat straight away.

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5

Newest Ratings and Reviews

Read all 2 reviews

  • on April 22, 2013

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    Finally got around to making this, it's really good. Creamy not grainy, the pistachios are wonderful in it. One thing is, you really need to store this in the fridge or freezer, stays really soft if left at room temp.

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  • on May 17, 2012

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    I love fudge. And this fudge definitely delivered! I put almonds instead of pistachios because that's what I had, but I know the pistachios would've been great too. Will def make again! So easy, how could you not?

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