Introduction: Express Chocolate and Pistachio Fudge
I love fudge but find that the traditional method of making it can be a bit tricky, especially as I don't own a sugar thermometer. This method is super quick and easy and goes down a treat with friends and family.
Step 1: Ingredients
350g chocolate (I used milk chocolate this time)
1 can condensed milk (397g)
pinch of salt
Step 2: Break Up the Nuts
Place the nuts in a large bag.
Bash them with a rolling pin until you have large and small pieces.
Step 3: Prepare the Tin
I used a 9 inch square loose bottomed tin, but you can use any sort of tin, roughly the same size.
Line with foil. As the foil I used isn't wide enough to line the tin I used 2 pieces of foil at 90 degrees to each other.
So as not to scrunch up the bottom sheet of foil, I moulded the foil over the tin while it was upside down and then used the shaped foil to place into the tin.
Step 4: The Best Bit
Put the condensed milk, chopped chocolate, butter and salt into a pan on a low heat.
Stir until melted. This will go pretty thick.
Stir in the pistachios.
Step 5: Fill the Tin
Pour the mixture into the tin and smooth over if necessary.
Cool, then put in the fridge.
After an hour or so, you should be able to score the top of the fudge into squares.
I made 49 squares with this batch.
Step 6: Enjoy!
After a few hours, or overnight, the fudge can be cut into pieces. Carefully remove the foil and cut into the required sizes.
This fudge is best kept cool, as it's not "real" fudge it will go a bit sticky if it gets warm.
It can be kept in the freezer and barely needs defrosting before eating. My family eat it straight out the freezer as it doesn't freeze solid. I wrap it in brown paper or baking parchment so it doesn't stick.