Chocolate Pistachio Fudge

Recipe courtesy Nigella Lawson, 2007

Show: Nigella ExpressEpisode: Holiday Snaps

Rated: 5 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Prep Time:
10 min
Level:
Easy
Yield:
64 pieces of rich fudge

Times:

Prep: 10 min
Inactive Prep: 2 hr 0 min
Cook: --
Total:: 2 hr 10 min

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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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Comments & Reviews

recipe Chocolate Pistachio Fudge
Nikki Fairfax, VA 02-14-2010
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2TB butter is a bit much- TASTY FUDGE!
Rated: 5 stars out of 5

So, I took the advice of one's posting in here saying to add 2 tablespoons to help smooth it out. As it was all melting... together, the butter looked like grease over the chocolate, so I removed the chunk of butter not yet melted. Also, now that it has set in the fridge, the butter has risen and swirls in the chocolate...almost looks like white chocolate swirls. If you use butter, I'd say just a little bit...not 2 tablespoons. Or...maybe just listen to the recipe lol.Read more
recipe Chocolate Pistachio Fudge
oksana Peoria, IL 12-28-2009
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Easy to make.
Rated: 5 stars out of 5

Thank you. This was my first time making fudge and it is amazing. Perfect amount of nuts in chocolate paradise.
recipe Chocolate Pistachio Fudge
Karen Philadelphia, PA 12-26-2008
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GOOD FOR FIRST TIME FUDGE MAKERS
Rated: 4 stars out of 5

THIS WAS MY FIRST TIME MAKING FUDGE AND THIS RECIPE WORKED ELL FOR ME. I DID USE ONE OF THE OTHER REVIEWERS COMMENTS AND... ADDED 2TBS BUTTER TO THE MILK AND CHOCOLATE MIXTURE AND I EVE ADDED SOME VANILLA FLAVORING. MY HUSBAND LOVES CHOCOLATE AND HE SAID IT WAS VERY TASTY. I DIDNT HAVE PISTACHIOS SO I USED PECAN AND MY HUBBY SAID HE LIKED THE CONTRAST; THE CREAMINESS OF THE FUDGE WITH THE CRUNCH OF THE NUTS WENT WELL TOGETHER, HE ALSO SAID THEIR WERE NUTS IN EVERY BITE AND HE LIKED THAT. MY OTHER TASTERS ENJOYED IT ALSO AND I WILL BE MAKING THIS AGAIN.Read more
recipe Chocolate Pistachio Fudge
Sara Lakewood, CO 12-19-2008
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Amazing!
Rated: 5 stars out of 5

I have never made fudge before. I don't even usually care that much for it. But this recipe looked so simple and I was... looking for Christmas gifts so I had to try it. I LOVE this stuff! it is soft, not grainy like fudge usually is. Plus it was soooo simple and fantastic I am making another batch for my hubby to take to work. I did use walnuts instead of pistachios because they come shelled and are easier to find. Turned out great. This will be a go to recipe at my house. Read more
recipe Chocolate Pistachio Fudge
Kelly West Bend, WI 12-06-2008
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Yummy & Easy!
Rated: 5 stars out of 5

This is a no-brainer method. I used semi-sweet chocolate chips, omitted the nuts, and added a teaspoon of vanilla extract,... and 2 tsps of almond extract. It's creamy and not grainy at all, straight of the freezer! What a great addition to my holiday goodies table.Read more
recipe Chocolate Pistachio Fudge
bren wesley chapel, FL 12-04-2008
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very easy
Rated: 5 stars out of 5

It was one of the easiest sweet treats I every made. Love the no bake, however as mentioned in previous reviews, I sprayed... my foil pan with butter flavored spray. I used a pastry brush with butter to smooth out the top. However I used a fraction of the pistaschios..I used the nuts after crushing them as a topping rather than mixed it. Gave it a salty sweet tasteRead more