Chocolate Pistachio Fudge
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
Ingredients
Makes: 64 pieces of rich fudge
- 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
- Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.
- Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
- Add the nuts to the melted chocolate and condensed milk and stir well to mix.
- Pour and spatch this mixture into a foil tray 23cm / 9 inch square, smoothing the top.
- 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.
- Once cut, it can be kept in the freezer — no need to thaw just eat straight away.
- Put the chopped chocolate, sweetened condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.
- Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
- Add the nuts to the melted chocolate and sweetened condensed milk and stir well to mix.
- Pour and spatch this mixture into a foil tray 23cm / 9 inch square, smoothing the top.
- 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.
- Once cut, it can be kept in the freezer — no need to thaw just eat straight away.
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Show more commentsThis 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.
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!
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.
Absolutely fabulous!
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.
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.
I used hazelnuts & served straight from the freezer...delicious!
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.
Tried this recipe today so very easy and makes a huge amount. Great to have after dinner with coffee.
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!
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
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! :)