CHOCOLATE PISTACHIO FUDGE
This Chocolate Pistachio Fudge is so easy to make, melts in the mouth kind and best ever candy. I love making it especially during the Christmas Holiday season. Pure indulgence. This is a Nigella Lawson recipe.
Ingredients
- 350 g dark chocolate minimum 70% cocoa solids
- 1 397g can sweet condensed milk
- 2 tbsps butter
- 1 cup pistachios
- extra butter for rubbing/greasing
Instructions
- Line a 9" square tin with some parchment paper or foil.
- Smear lightly with a bit of butter.
- Chop the chocolate into small pieces.
- Toast the pistachios lightly in a pan. Cut the pistachios into halves.
- Put the chocolate, condensed milk and butter into a heavy bottomed pan.
- Melt the chocolate over low heat stirring the mixture all the time.
- It is done when the mixture comes away from the sides of the pan into a ball.
- Add the nuts and mix well. Take the pan off the heat.
- Pour the mixture into the lined tray.
- Smoothen the top with a spatula.
- Let the fudge cool. Refrigerate it till it sets.
- Cut into square pieces. The size depends on you. A good guidance is 8X8 rows.
- Alternately, let the fudge cool down a bit and then take a tablespoonful and roll into balls.
- Store it in the fridge in an airtight container.
Notes
- Make sure you line the tray with foil or greaseproof paper. Rub butter over it lightly.
- You can use a mixture of dark and milk chocolate. Personally, I like to use only dark chocolate as the bitterness gets off set by the sugar in the condensed milk.
- You may not get clean cut squares as this fudge is soft.
- If the weather is hot, then put the fudge in the fridge to set.
- Roll the balls in chopped nuts, powdered nuts, seeds, chocolate sprinkles or cocoa powder.