Thursday, December 13, 2012

RECIPE: Chocolate Pistachio Fudge

(recipe via Sugar For The Brain)

12 oz semisweet chocolate, chopped
1 can (14oz) condensed milk
1 oz butter
1 teaspoon vanilla
Pinch salt
5¼ oz unsalted pistachios, shells removed

Place the chopped chocolate, condensed milk, butter and salt into a pan over low heat and stir until melted and well combined.

Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.

Add the nuts to the melted chocolate mixture and stir well.

Pour the mixture into a square tray, smoothing the top with a wet palette knife.

Let the fudge cool, then refrigerate until set.

Once cut, the fudge can be kept in the freezer – eat straight away.

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