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.
Recipe courtesy of Nigella Lawson
Print
Chocolate Pistachio Fudge
Total:
2 hr 10 min
Prep:
10 min
Inactive:
2 hr
Yield:
64 pieces of rich fudge
Level:
Easy
Total:
2 hr 10 min
Prep:
10 min
Inactive:
2 hr
Yield:
64 pieces of rich fudge
Level:
Easy

Ingredients

  • 12 ounces 70 percent dark chocolate, chopped or 12 ounces semisweet chocolate, chopped
  • 1 (14-ounce) can condensed milk
  • Pinch salt
  • 1 cup shelled pistachios

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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