As this is probably my last post before the big day I thought I would share something Christmassy with you. This fudge is really easy to make and makes great gifts. Just wrap it in cellophane and tie up with a ribbon.
It’s actually one of Nigella’s Christmas Recipes. I do love Nigella even though she does come out with the cheesiest waffle sometimes. I’m saving up for her hips, not long to go now, especially after picking at this fudge. You have to trim the edges to get them nice and straight you see. You can’t waste it.
Chocolate Pistachio Fudge
Makes about 64 pieces, gluten-free. Adapted from Nigella Lawson
Prep/Cooking time: 15 mins Refrigerate: 2 hours or more
- 350 gr dark chocolate (70 % cocoa), chopped
- 1 small can (sweetened)condensed milk (397 gr)
- 30 gr butter
- pinch salt
- 150 gr shelled pistachios
Put the chopped chocolate, condensed milk, butter & salt in a pan, over a low heat and stir to melt.
Put the shelled pistachios in a freezer bag and bash with rolling pin until broken but still chunky.
Add the nuts to the melted chocolate mixture and mix together well.
Pour the mixture into a throwaway foil baking tray 23 cm square (or a 23 cm square baking tray lined with baking paper) and smooth it out evenly with a spatula.
Leave to cool then refrigerate until set firm. About 2 hours should do it but overnight is better.
Remove/cut away the foil tray or lift the fudge out with the baking paper. On a clean board cut into 8 rows then cut those into about 8 pieces each. You may have to trim the edges (and eat them). Store in the fridge.
They look pretty with a light dusting of snow. That’s the nearest we’re getting to a white christmas this year. That and the tree, which is always white…..
Merry Christmas Everyone, have a fabulous one!!