INGREDIENTS
Makes: 64 pieces of rich fudge
- 350 grams dark chocolate (chopped, minimum 70% cocoa solids)
- 1 x 397 grams can condensed milk
- 30 grams butter
- pinch of salt
- 150 grams pistachios
METHOD
- Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.
- 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 and spatch this mixture into a foil tray 23cm / 9 inch square, smoothing the top.
- Let the fudge cool, and refrigerate until set. You can then cut it into small pieces. You can best achieve this by cutting the fudge so that you get 8 rows across and 8 rows lengthways, and this should give 64 pieces, each approx. 2.75cm / 1⅛ inches square.
- Once cut, it can be kept in the freezer — no need to thaw just eat straight away.
https://www.nigella.com/recipes/chocolate-pistachio-fudge
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