1 hr 45 mins
1 hr 30 mins
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.
My Private Note
Units: US | Metric
- 1Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat and stir to melt.
- 2Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
- 3Add the nuts to the melted chocolate and condensed milk and stir well to mix.
- 4Pour this mixture into a foil tray 23cm square, press mixture to the edges of tin and smooth the top.
- 5Let the fudge cool, and refrigerate until set.
- 6Cut fudge into small pieces - see note.
- 7Note - Cut fudge into small pieces approx 3x2.25cm. Cutting 8 x 10 lines in the tin to give 64 pieces.
- 8Once cut, fudge can be kept in the freezer - no need to thaw, just eat straight away.
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Nutritional Facts for Chocolate Pistachio Fudge
Serving Size: 1 (14 g)
Servings Per Recipe: 64
- Amount Per Serving
- % Daily Value
- Calories 63.8
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 2.4 g
- Cholesterol 3.1 mg
- Sodium 14.9 mg
- Total Carbohydrate 5.6 g
- Dietary Fiber 1.1 g
- Sugars 3.6 g
- Protein 1.6 g