When Nags posted the recipe for Pistachio Chocolate Fudge, I could not wait to try it out... real quick, easy, chocolaty and filled with nuts. Just the way I love to eat chocolate, paired with its irresistible partner - nuts - pistachios in this case. My can of condensed milk was waiting to be opened since days and I had a whole packet of pistachios in my freezer. This is a Nigella, yes, Lawson(who else??) recipe. Love watching her shows, drool over her don't- give- a -heck- about -the- calories desserts, her huge, airy and bright kitchen, her kitchen gadgets. And I bet, the way she manages to look so very beautiful in the kitchen makes the entire female population envious.
I remember watching her making this recipe in the marathon Christmas episodes aired the last couple of years during Christmas time. The fudge looked particularly good gift wrapped in small transparent pouches, replete with festive ribbons tied around them. But then, most of the things she puts together, seemingly carelessly, look so very gorgeous, wouldn't you agree??
The fudge was good to taste, but was a tad soft to the touch , beginning to get gooey out of the freezer. Do read the recipe below carefully to get fudge of perfect consistency.
Here is how I made it
Recipe Courtesy Nags of Edible Garden, original recipe by Nigella Lawson. The only change I have made here is an increase in the quantity of nuts. You can find Nags recipe here. And watch Nigella make this here
Ingredients(Half of original quantity)
70% cocoa chocolate buttons or chopped dark chocolate - 1 cup / 175gm
Sweetened condensed milk - 1/2 can / 200gm/ 3/4 Cup
Shelled, unsalted pistachios - 1/2 cup
Butter - 2 tbsp(I have used 1 tablespoon, should have used 2 tablespoons)
A pinch of salt if using unsalted butter
- Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.
- Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
- Add the nuts to the melted chocolate and condensed milk and stir well to mix. (I have cooked for about 3-4 minutes, may be I should have cooked for a couple of minutes more, my fudge took really long to set in the fridge, plus some time in the freezer)
- Pour this mixture into a foil tray 23cm square, smoothing the top.(I have used a square tray, lined with aluminum foil)
- Let the fudge cool, and refrigerate until set. You can then cut it into small pieces approx. 3 x 2.25cm.
- Once cut, it can be kept in the freezer - no need to thaw just eat straight away.
With Diwali approaching, definitely a great idea for gifting!!