Chocolate Pistachio Fudge

Prep Time
Cook Time
1h 43m
Ready In

"A Nigella Lawson recipe from her new book, which is so quick and easy! After making this recipe, I realised there are so many things you could add to this recipe. It is such a simple and basic recipe which anyone could adapt to suit their own tastes. You could add glace cherries, dried fruits, marshmallows...the list goes on! I am going to use this recipe as a basis now and make different versions! This is such an easy and wonderful recipe."

Original is 64 servings


  • Serving Size: 1 (12.1 g)
  • Calories 51.6
  • Total Fat - 3.9 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 1.6 mg
  • Sodium - 10.9 mg
  • Total Carbohydrate - 3.3 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.7 g
  • Protein - 1 g
  • Calcium - 11 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat and stir to melt.

Step 2

Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.

Step 3

Add the nuts to the melted chocolate and condensed milk and stir well to mix.

Step 4

Pour this mixture into a foil tray 23cm square, press mixture to the edges of tin and smooth the top.

Step 5

Let the fudge cool, and refrigerate until set.

Step 6

Cut fudge into small pieces and serve or see ~ Note below..

Step 7

Note - Cut fudge into small pieces approx 3x2.25cm. Cutting 8 x 10 lines in the tin to give 64 pieces.

Step 8

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


No special items needed.

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