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Chocolate Pistachio Fudge

by . Featured in NIGELLA EXPRESS
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Introduction

I am willing to believe that a confectioner wouldn't call this proper fudge, but it tastes divine, and you won't need a sugar thermometer or have to test for frightening soft or hard ball stages. I like this best when it's made slightly less express, but with no greater effort, by stashing it in the deep freeze. It goes really grainy and fudgy this way.

For US cup measures, use the toggle at the top of the ingredients list.

I am willing to believe that a confectioner wouldn't call this proper fudge, but it tastes divine, and you won't need a sugar thermometer or have to test for frightening soft or hard ball stages. I like this best when it's made slightly less express, but with no greater effort, by stashing it in the deep freeze. It goes really grainy and fudgy this way.

For US cup measures, use the toggle at the top of the ingredients list.

Chocolate Pistachio Fudge
Photo by Lis Parsons
Ocado

(UK only)

Please note that we’ve now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. We hope that this will make shopping for Nigella’s recipe ingredients easier. For any queries related to your Ocado shop, head to ocado.com/customercare.

Ingredients

Makes: 64 pieces of rich fudge

Metric Cups
  • 350 grams dark chocolate (chopped, minimum 70% cocoa solids)
  • 1 x 397 grams can condensed milk
  • 30 grams butter
  • pinch of salt
  • 150 grams pistachios
  • 12 ounces bittersweet chocolate (chopped, minimum 70% cocoa solids)
  • 14 ounces can sweetened condensed milk
  • 2 tablespoons butter
  • pinch of salt
  • 1 cup pistachios

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

  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 / 9 inch square, smoothing the top.
  5. Let the fudge cool, and refrigerate until set. You can then cut it into small pieces. You can best achieve this by cutting the fudge so that you get 8 rows across and 8 rows lengthways, and this should give 64 pieces, each approx. 2.75cm / 1⅛ inches square.
  6. Once cut, it can be kept in the freezer — no need to thaw just eat straight away.
  1. Put the chopped chocolate, sweetened 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 sweetened condensed milk and stir well to mix.
  4. Pour and spatch this mixture into a foil tray 23cm / 9 inch square, smoothing the top.
  5. Let the fudge cool, and refrigerate until set. You can then cut it into small pieces. You can best achieve this by cutting the fudge so that you get 8 rows across and 8 rows lengthways, and this should give 64 pieces, each approx. 2.75cm / 1⅛ inches square.
  6. Once cut, it can be kept in the freezer — no need to thaw just eat straight away.

Tell us what you think

What 34 Others have said

  • This is so much easier and so much better than the traditional method. Once I found this, I never looked back! I include this in holiday treat baskets every year, and it is always very well received.

    Posted by joshv41680 on 24th December 2022
  • Really easy to make this dairy free using vegan condensed milk, 100% dark choc (the vegan condensed milk offsets the rich intensity) and a plant-based spread instead of the butter. Added blanched almonds and cashews as I didn’t have pistachios, but should have toasted them first! Hope my colleague likes it anyway. I make this every Christmas and keep a supply in the freezer. Thanks Nigella!

    Posted by Charliechoc on 3rd November 2022
  • Like many others - I use this recipe all the time. I make a ginger one using stem ginger and some ground ginger and also a "chilli" one using Pul Biber/Aleppo pepper. I freeze them too. They are divine straight from the freezer, with a cup of coffee.

    Posted by allcannings on 24th October 2022
  • Absolutely fabulous!

    Posted by Dajoh on 15th April 2022
  • Great recipe, easy to make, so delicious and also adaptable too. I've also made it with chopped macadamias but will try also try dried cranberries or cherries next too. I always add a 1/4 teaspoon of mint essence when I make this. I made this again last night in my re-tinned copper saucepan - I noticed the mixture did not stick to the sides and poured out in a nice smooth ball of gooey chocolate. Previously in my s/steel saucepan I had to scrape the sides so nothing was left behind.

    Posted by Pgmooney on 8th March 2022
  • I make this fudge as holiday and birthday gifts. I make three different iterations: chocolate mint with blanched, toasted almonds, chocolate orange with pistachios, and chocolate espresso with hazelnuts. This basic fudge recipe turns out perfect every time and it is so easy to riff off of. I am considering making a chocolate cherry and a chocolate raspberry version as well. Every Nigella recipe I've tried has come out perfect each time and was a joy to make.

    Posted by Boatwif on 22nd July 2020
  • I used hazelnuts & served straight from the freezer...delicious!

    Posted by Bebe watson on 14th November 2019
  • This is sooo delicious! Made it many times. Last Xmas I made a batch, pressed it into a 20cm circle, cut it into 8 triangles, wrapped each one in cellophane and stuck eyes and a red nose on to make reindeer for small gifts.

    Posted by Judigra on 27th October 2019
  • Tried this recipe today so very easy and makes a huge amount. Great to have after dinner with coffee.

    Posted by Raywend on 26th October 2018
  • Although it's hard to improve on a fabulous recipe, I might just have managed it. I added a scant 1/4 tsp of sea salt flakes to the still hot fudge mix and just as the fudge was cool enough to put into the fridge, I scrunched a light dusting of sea salt flakes over the top....Joygasm!

    Posted by Dee Trangmar on 12th June 2016
  • I tried this recipe and i was an instant hit to my friends. They never knew how easy and fast to make this. I made variation to this recipe, using white chocolate and added dried cranberries. Looks and taste like christmas in a bar. Thanks nigella

    Posted by Alain1978 on 8th March 2015
  • I make this every year for Christmas presents - it's amazing! I usually sub banana chips for the pistachios... I have received no end of compliments, it tastes divine! :)

    Posted by jaceyjeebie on 18th December 2014
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