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I am willing to believe that a confectioner wouldn't call this proper fudge, but it tastes divine, and you won't need a sugar thermometer or have to test for frightening soft or hard ball stages. I like this best when it's made slightly less express, but with no greater effort, by stashing it in the deep freeze. It goes really grainy and fudgy this way.


Servings

Total time

minutes


Ingredients

  • 350 grams dark chocolate (chopped, minimum 70 % cocoa solids)
  • 397 grams Condensed milk (can)
  • 30 grams butter
  • pinch salt
  • 150 grams pistachios


Method

  1. 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.
  2. View the recipe instructions at www.nigella.com

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