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 lzimmerman_11629674
Cary, NC
on December 23, 2011
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This fudge was amazing! And so easy to make. I added two tablespoons of butter to the recipe and it turned out great. I definitely recommend it.
By thisgurlluvs2cook
san luis obispo, CA
on December 22, 2011
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This is my first time making this fudge. Couldn't find 70% chocolate so I used Ghiradelli 60% dark. Then I added salted/roasted pistachios. YUM! Gave it a really good sweet and salty combo that was to die for. I also sprinkled a touch of sea salt over the top while it was cooling. Sensational! I gave these away in my christmas tins with Alto Brown's peanut butter fudge and Paula Deen's pretzel bark.
By klm360
on December 21, 2011
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Make this every year for Christmas- always a hit. Sometimes add tart dried cherry pieces to the fudge as a variation.
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