Well, here is the concluding part of my pistachio chronicles. Fudge!
God, I love fudge. But I am notoriously terrible at making
it. I have memories of home economics class, stirring an innocent-looking pot
of fudge, and having it bubble ominously, growing bigger and bigger until it nearly
spilled out of the pan and the teacher had to take it off me.
Yeah.
So, my adult foray into fudge is going to start simple. And
this recipe is really, really simple. Just add most of the ingredients to a
pot, melt, then add the nuts, chill, and chop. Freeze to help it keep its shape, which is useful because it tastes best cold!
Very delicious.
Adapted from Nigella
Express
Makes about 40 small fudge
pieces
Ingredients
- 200g dark chocolate
- 100g milk chocolate
- 1 397g can condensed milk
- 30g butter
- Pinch of salt
- 125g pistachios
Method
Such a simple recipe. Chop the chocolate and place in a
heavy saucepan over a medium heat, alongside the butter, salt and condensed
milk.
Stir until melted.
While waiting for it to melt, put the pistachios in a
plastic bag and bash them with a rolling pin, leaving some finely crushed and
some bigger pieces.
Pour this into the chocolately milk mixture and stir well.
Pour into a prepared baking tray, and leave to chill either
in the fridge or freezer.
Slice into squares and keep in the freezer until eating.
Best cold!
No comments:
Post a Comment