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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.

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.

Chocolate Pistachio Fudge
Photo by Lis Parsons

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

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 approx. 3 x 2.25cm / 1¾ x 1¾ inches. Cutting 8 x 10 / 7 x 7 lines in the tin to give 64 pieces best achieves this.
  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 approx. 3 x 2.25cm / 1¾ x 1¾ inches. Cutting 8 x 10 / 7 x 7 lines in the tin to give 64 pieces best achieves this.
  6. Once cut, it can be kept in the freezer - no need to thaw just eat straight away.

Tell us what you think

What 27 Others have said

  • 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
  • Can we use almonds instead of Pistachip

    Posted by fantasygirl on 23rd October 2011
  • Hi, Can someone tell me if we can use almonds instead of pistachio. I want to make it today

    Posted by fantasygirl on 23rd October 2011
  • 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 have made this fudge every year for Christmas since I first saw Nigella make it. It is amazing! Always consistent and a crowd favorite. This is the only fudge I make.

    Posted by bayoubetty on 20th December 2014
  • 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
  • I've just made this but added mini marshmallows instead of the nuts and its gorgeous defiantly going o help with my sweet tooth at night :)

    Posted by Twinomummy on 7th February 2014
  • My friend made this and brought it to work today - it was gone in a flash. Absolutely divine!

    Posted by BordersCrafter on 18th December 2013
  • Made this for our house warming-along with your double choc chip cookies. Everyone raved nonstop about this fudge; even those without a sweet tooth couldn't resist.

    Posted by lustreality on 10th September 2013
  • Probably a silly question ... BUT ...in Australia we have Evaporated Milk or Sweetened Condensed Milk. I used Sweetened Condensed Milk and the recipe was terrific ... BUT ... have I unintentionally improvised or have I slavishly followed Nigella?!

    Posted by Pru on 10th March 2013
  • Looked for an easy recipe to follow and this was it. Delicious... Love it!

    Posted by HotHousePink on 9th January 2013
  • Hi Nigella! Big thank you for the fudge recipe, except I used toasted almonds in place of the pistachios. Even my husband who generally detests dark chocolate liked it. Happy New Year Everyone!

    Posted by anaide on 31st December 2012
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