Chocolate Pistachio Fudge Recipes

CHOCOLATE PISTACHIO FUDGE

Steps:

• Grease& line the base& sides of a 7cm deep, 30cm x 7.
• 5cm bar pan.
• Combine condensed milk, sugar, glucose& butter.
• Microwave uncovered for approx 8 mins or until mixture begins to boil, whisking every 2 mins.
• Continue to microwave for 3-4 min on medium, whisking every minute, until thick& golden.
• Remove from microwave add chocolate, stirring until mixture is smooth.
• Stir in the nuts and liqueur, mix well.
• Spoon into prepared bar pan, set aside for 1-2 hours to cool to room temperature.
• Remove from bar pan and cut into approx 15 small slices/bars, individually wrap in greaseproof paper.
• Store in airtight container in the fridge.

CHOCOLATE PISTACHIO FUDGE

Steps:

• Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat and stir to melt.
• Place 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 this mixture into a foil tray 23cm square, press mixture to the edges of tin and smooth the top.
• Let the fudge cool, and refrigerate until set.
• Cut fudge into small pieces - see note.
• Note - Cut fudge into small pieces approx 3x2.25cm. Cutting 8 x 10 lines in the tin to give 64 pieces.
• Once cut, fudge can be kept in the freezer - no need to thaw, just eat straight away.

CHOCOLATE-PISTACHIO FUDGE TART

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
• For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
• For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
• Serve with whipped cream if desired.

WHITE CHOCOLATE PISTACHIO FUDGE

Steps:

• In a 2 quart saucepan, combine sugar, sweetened condensed milk, lemon juice and salt to a boil over medium heat.
• lower to simmer and cook for 20-30 minutes, (236*).soft ball stage on candy thermometer.
• remove from heat and wipe crystals from sides of pan with wooden spoon.
• add chocolate.DO NOT STIR.
• cool to lukewarm.about 110*.
• when thickened and smooth, add vanilla.
• fold in pistachios.
• pour into 8x8" square buttered pan.
• cool and then cut into squares.
• to roast pistachios.
• spread in an 8"x8" pam and bake at low temperature (250*) for 1 1/2 hours.
• this fudge will keep in an air tight container for some time.

NIGELLA LAWSON EASY CHOCOLATE PISTACHIO FUDGE

Steps:

• Line a 23cm/9 inch square pan with foil and grease lightly -- I use the spray. Scatter nuts on the bottom of the prepared pan.
• Place the chocolate, condensed milk, butter and salt in a glass bowl and microwave on MED(50%) for about 4 minutes. Stir every minute until just melted.
• Pour the mixture on top of the nuts. You can smooth the top, if you want it to look tidy.
• Nigella recommends to let the fudge cool in the fridge til set, but I put it directly in the freezer. (So I can eat it sooner!) It can be eaten directly from the freezer, as it doesn't freeze hard.
• Cut into 2cm x 3cm pieces. Very rich and satisfying!

PISTACHIO FUDGE

Steps:

• Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
• Spray with no stick cooking spray.
• Melt chocolate in microwave, as directed on package of chocolate.
• Beat cream cheese in large bowl with electric mixer until smooth.
• Gradually beat in sugar on low speed until well blended.
• Add melted chocolate, extracts and food color; mix well.
• Stir in chopped pistachios.
• Spread evenly in prepared pan.
• Garnish with additional pistachios, if desired.
• Refrigerate at least 1 hour or until firm.
• Use foil to lift out of pan onto cutting board.
• Cut into 25 (1 1/2-inch) squares.
• Store in refrigerator.
• Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.