Chocolate Pistachio Fudge

READY IN: 1hr 45mins
Recipe by Tisme

A Nigella Lawson recipe from her new book, which is so quick and easy! After making this recipe, I realised there are so many things you could add to this recipe. It is such a simple and basic recipe which anyone could adapt to suit their own tastes. You could add glace cherries, dried fruits, marshmallows...the list goes on! I am going to use this recipe as a basis now and make different versions! This is such an easy and wonderful recipe.

Top Review by DailyInspiration

Absolutely delicious! This recipe will definitely be on my list of holiday goodies; although, it would be good any time of the year. I love the idea that you can freeze it and partake of it in small bites until it mysteriously disappears and you are drawn to make a new batch. Next time I may add some dried cranberries along with the pistachios. Made for the AUS/NZ Tag Game, September, 2011.

Ingredients Nutrition


  1. Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat and stir to melt.
  2. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
  3. Add the nuts to the melted chocolate and condensed milk and stir well to mix.
  4. Pour this mixture into a foil tray 23cm square, press mixture to the edges of tin and smooth the top.
  5. Let the fudge cool, and refrigerate until set.
  6. Cut fudge into small pieces - see note.
  7. Note - Cut fudge into small pieces approx 3x2.25cm. Cutting 8 x 10 lines in the tin to give 64 pieces.
  8. Once cut, fudge can be kept in the freezer - no need to thaw, just eat straight away.

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