Chocolate Pistacchio Fudge

I have seen several recipes for a form of fudge, with nuts in.   But the fudge is such that it doesn’t need  to be boiled up to a very high temperature.  It is not a true fudge, but is very similar and so easy to make.  Using chocolate, nuts, condensed milk and a little butter this is a quick and easy way to make a very tasty treat.

Although I used pistacchios for mine, and dark chocolate, the recipe can be varied to include any type of nuts, or mixed nuts as well as dried fruit, and even pieces of cookie if desired.  Also it would be possible to use milk chocolate or a mixture of dark and milk.

It doesn’t take long to make, in terms of effort required, but it does have to be chilled to let it set firm enough.

The resulting ‘fudge’ is very tasty indeed and, if the ingredients are melted slowly, using a bain marie(double boiler) it should be silky smooth in texture.

Mine turned out very well and tastes great.  It is very rich, so only a little is required at a time.  The rest can be stored in the fridge and eaten over a couple of weeks, or some can be bagged and stored in the freezer until required.

Chocolate Pistacchio Fudge

Chocolate Pistacchio Fudge – Video

Ingredients:

  • 350g dark chocolate(12.3 ounces)
  • 400g(14 ounce) can of condensed milk
  • 30g(2 tbps) unsalted butter
  • 150g(5.3 ounces) pistacchios, whole or chopped( or a mix of both)

Method:

  1. Line an 8 inch (20cm)square cake tin with aluminium foil or wax paper.  A larger pan can be used to make a thinner layer of fudge.
  2. Place the chocolate, butter and condensed milk into a large (preferably metal) bowl and slowly melt those ingredients over a pan of barely simmering water, stirring occasionally until all is combined.  Don’t allow the water to touch the bowl.
  3. Remove from the heat and add the pistacchios then mix until all are combined.
  4. Pour into the cake tin and spread across the entire base, levelling the top as best you can.
  5. Allow the mixture to cool and then cover with plastic wrap and refrigerate for a couple of hours.
  6. Remove the fudge from the cake tin and peel off the foil.
  7. Cut the fudge into squares of the size you wish(I cut mine into 36 squares), and serve or place in a container to store in the fridge.

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