INGREDIENTS
Makes: 64 pieces of rich fudge
- 350 grams dark chocolate (chopped, minimum 70% cocoa solids)
- 1 x 397 grams can condensed milk
- 30 grams butter
- pinch of salt
- 150 grams pistachios
METHOD
- 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.
- Pour and spatch this mixture into a foil tray 23cm / 9 inch square, smoothing the top.
- Let the fudge cool, and refrigerate until set. You can then cut it into small pieces approx. 3 x 2.25cm / 1¾ x 1¾ inches. Cutting 8 x 10 / 7 x 7 lines in the tin to give 64 pieces best achieves this.
- Once cut, it can be kept in the freezer - no need to thaw just eat straight away.
not mine.credit and source: NIGELLA
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