350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped *
1 x 397g/14oz can condensed milk *
30g/1oz butter *
pinch salt *
150g/5¼oz unsalted pistachios, shells removed
Preparation method
1.
Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined. 2.
Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces. 3.
Add the nuts to the melted chocolate mixture and stir well. 4.
Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife. 5.
Let the fudge cool, then refrigerate until set. 6.
Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this. 7.
Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away.
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