Photo: Chocolate Pistachio Fudge Recipe
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.
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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By mrsaxobeat540
london
on January 13, 2013
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I made it and I didn't have a foil tray so used a foiled platter. The pieces worked but It was very sweet and rich. Only 2 pieces you need to eat and that's it!
By smgouzie
Mendon, MA
on December 21, 2012
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delicious and ridiculously easy! i did add the 2 tbs butter like the other reviewers suggested -- i put it right in with the chips and the milk -- this was fabulous! i have a head ache right now from eating too much of it!!
By phbtw
on August 09, 2012
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I used some butter as suggested by one of the reviewers and it was a 10 mins very well spent!
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