BBC

Chocolate pistachio fudge

Chocolate pistachio fudge

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 a box or two for Christmas presents. Make sure they stay cold, though.

Ingredients

Preparation method

  1. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.

  2. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.

  3. Add the nuts to the melted chocolate mixture and stir well.

  4. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.

  5. Let the fudge cool, then refrigerate until set.

  6. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.

  7. Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options
Added. Check out your playlist Dismiss