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
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.