 |
 |
 |
 |
 |
 |
 |
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
350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped 1 x 397g/14oz can condensed milk 30g/1oz butter pinch salt 150g/5¼oz unsalted pistachios, shells removed
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.
Show me more dark chocolate recipes
Show me more Nigella Lawson recipes
Find out more about these ingredients and techniques:
Salt
Pistachio
|
|
|
|
|
 |
 |
 |
|
 |
 |
 |
|
 |
 |
 |
|
 |
 |
 |
|
 |
 |
 |
 |
 |
Get to grips with the language of food in the glossary |
|
 |
 |
 |
|
 |
 |
 |
 |
 |
Chat with fellow foodies |
|
|
|