NIGELLA'S CHOCOLATE PISTACHIO FUDGE

INGREDIENTS:

350g dark chocolate
(minimum 70%cocoa solids), chopped
1 x 397 g can condensed milk
30g butter
pinch salt
150g pistachios

Serving Size :
Makes 64 pieces of rich fudge

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 square, smoothing the top.
5.	Let the fudge cool, and refrigerate until set. You can then cut it into small pieces approx.
6.	3 x 2.25cm. Cutting 8 x 10 lines in the tin to give 64 pieces best achieves this.
7.	Once cut, it can be kept in the freezer – no need to thaw just eat straight away.

ADDITIONAL INFO

This is 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.


Kak Ungku likes this choc fudge so much, what a brilliant chocolaty recipe....(you can substitute the pistachios with almonds), it's easy to make, quick and very tasty too.
Thanks to Nigella.