CHOCOLATE PISTACHIO FUDGE

 

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

1. Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.
2. Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
3. Add the nuts to the melted chocolate and condensed milk and stir well to mix.
4. Pour and spatch this mixture into a foil tray 23cm / 9 inch square, smoothing the top.
5. 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.
6. 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