Chocolate Pistachio Fudge
Instant Chocolate Fudge with easy steps and only 5 ingredients. It is a crowd pleaser and perfect for a quick snack or energy booster.
Servings: 2 dozen
Ingredients
- 175 gram dark chocolate chopped
- 200 gram condensed milk
- 1 tbsp butter unsalted
- a pinch salt
- 75 gram pistachios pista, chopped
Instructions
- 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.
Notes
- 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.