Chocolate Pistachio Fudge is an easy-peasy snack. A great kid-friendly and make-ahead snack or to curb that sweet craving.
I have had fudge only once earlier, few years ago and that too just a spoonful. I liked it but nothing to have me sold out. But when I saw this fudge and realised how simple it is, I wanted to give it another go. Also, I had half a tin of condensed milk languishing in my refrigerator for ages.
Sugar syrup or thickening is an art which I have not mastered yet. So I was happy to see a fudge recipe which makes having fudge an easy-peasy task!
The only problem I had was to find a dish to set the fudge in which was deep enough and at the same time not too big to yield a very thin layer. I think I managed a very agreeable thickness. I used a Tupperware small tray for achieving this.
The trick for neat slices of fudge lies in slightly marking them before putting in the refrigerator for setting. After setting it will look just like marks on a Kit-Kat. You can press and break apart neat squares. I stuck to Nigella’s (the Cooking Goddess) recipe, except I halved it as I had only 1/2 a can of condensed milk and I didn’t want 64 squares.
Like always V couldn’t stop eating them. He even took them to office and shared with some colleagues. They are perfect snack for kids and adults alike.
Do you ever make anything to use up already available ingredients? I do this a lot. What about you?
Chocolate Pistachio Fudge
- 175 gram dark chocolate chopped
- 200 gram condensed milk
- 1 tbsp butter unsalted
- a pinch salt
- 75 gram pistachios pista, chopped
- Put the chopped chocolate, condensed milk, salt and butter in a heavy bottom pan on low heat. Stir to melt.
- Put the nuts in a ziplock bag and bash them with a rolling pin, to get coarse pieces.
- Add the broken nuts to the chocolate mixture. Stir well. Remove from flame.
- Pour the mixture into a 10X6 inch tray. Spatch and smooth the top.
- Allow the fudge to cool to room temperature. Using a knife, gently mark the fudge with the grid of lines – depending on how small or big pieces you want.
- Move the tray to refrigerator to set. This will take about 15-20 minutes.
- Once set, remove from refrigerator and just gently snap-break on the lines you had made earlier.
- These can be stored in freezer and eaten straight out without thawing.
- Source – Nigella
- Use any nut you want – almonds, cashew, hazelnuts, etc
- The choice of tray to set depends upon how thick or thin you want the fudge to be.
- Don’t bash the nuts too hard or you will tear the ziplock bag.