Chocolate Pistachio Fudge:
Originally published by Nigella Lawson
|350g dark chocolate (minimum 70% cocoa solids), chopped|
|1 x 397g can condensed milk|
|1.||Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.|
|2.||Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.|
|3.||Add the nuts to the melted chocolate and condensed milk and stir well to mix.|
|4.||Pour and spatch this mixture into a foil tray 23cm square, smoothing the top.|
|5.||Let the fudge cool, and refrigerate until set. You can then cut it into small pieces approx.|
|6.||3 x 2.25cm. Cutting 8 x 10 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.
Have a great week!!