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Chocolate Pistachio Fudge (Nigella Lawson) Recipe

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This recipe for Chocolate Pistachio Fudge (Nigella Lawson) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces bittersweet chocolate (chopped, minimum 70% cocoa solids)
14 ounces can sweetened condensed milk
2 tablespoons butter
pinch of salt
1 cup pistachios
Directions:
Directions:
Put the chopped chocolate, sweetened condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.
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 sweetened condensed milk and stir well to mix.
Pour and spatch this mixture into a foil tray 23cm / 9 inch square, smoothing the top.
Let the fudge cool, and refrigerate until set. You can then cut it into small pieces approx. 3 x 2.25cm / 1¾ x 1¾ inches. Cutting 8 x 10 / 7 x 7 lines in the tin to give 64 pieces best achieves this.
Once cut, it can be kept in the freezer - no need to thaw just eat straight away.
Number Of Servings:
Number Of Servings:
Makes: 64 pieces of rich fudge

 

 

 

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