Chocolate-pistachio fudge

Votes: 2

Time: 10 minutes plus setting time
Complexity: easily
Quantity: 64 cakes

I'd like to believe that pastry chefs won't call it just fudge, because it tastes simply divine, and you don't need a candy thermometer or the dreaded soft-ball test to make it. I prefer to make it slowly but easily, freezing the dessert. This way, it turns out truly grainy and soft. If the dessert isn't going away at a party or with coffee after dinner, I can leave half in the freezer and put the other half in one or two boxes for Christmas gifts. But in this case, the cakes must be kept refrigerated.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g chopped chocolate
1 can (400 g) of concentrated milk
A pinch of salt
1 cup shelled pistachios

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chocolate, concentrated milk, pistachios

Cooking the dish according to the recipe:

In a heavy-bottomed saucepan, melt the chopped chocolate, evaporated milk and salt over low heat.

Place the nuts in a heavy-duty freezer bag and crush them with a rolling pin to create large and small pieces.
Add the nuts to the melted chocolate and evaporated milk and mix well. Pour the mixture into a 23cm square aluminum pan and smooth the surface.

Let the fudge cool, then refrigerate until it sets. You can cut it into small pieces, approximately 2x4 cm, or make 8x8 cuts to make 64 pieces.

The sliced dessert can be stored in the freezer, and when you are ready to eat it, you don’t need to defrost it.

Categories:

recipe / Festive dishes / Christmas / Party Dishes / Desserts / Candies / Brownie / / English cuisine / Nigella Lawson

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