Chocolate Pistachio Fudge
Recipe: #40039
January 22, 2023
"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
Ingredients
Nutritional
- 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.
Tips
No special items needed.
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