Continuing my theme on chocolate, since it’s National Chocolate Week, here is a recipe I found in Good Housekeeping’s Chocolate Collection for Chocolate & Pistachio fudge.
A lot of recipes for this fudge will include butter but this one doesn’t, and I don’t think the recipe needs it. This is ridiculously quick and easy to make and tastes so delicious. Please try it out.
250g/9oz dark chocolate (70%), finely chopped
100g/3.5oz milk chocolate, finely chopped
350g/12oz condensed milk
1tsp vanilla extract
50g/2oz pistachios, roughly chopped
Line a 15cm x 23cm (6in x 9in) roasting tin with baking parchment. Put the chocolates and condensed milk into a heatproof bowl set over a pan of barely simmering water.
Leave to melt, stirring occasionally, until the mixture is smooth and shiny.
Stir in vanilla and pour into the prepared tin, levelling the surface.
Sprinkle the pistachios over the top of the chocolate, pressing the nuts lightly into the fudge.
Cover and pop into the fridge until firm, about 3 hours.
Cut into 2.5cm (1in) squares. This recipe can make up to 50 squares. I only needed half this amount so just halved the ingredients and used a smaller roasting tin.
These could make an ideal gift if wrapped in tissue and put in a box, or presented in cellophane bags. They can be stored in the fridge for up to a month.