NIGELLA LAWSON EASY CHOCOLATE PISTACHIO FUDGE
So easy and quick...great for an instant chocolate fix. Make these and put them directly into the freezer. This fudge stays nice and smooth but be sure to keep these cool. I use walnuts when I don't have pistachios.
Provided by Lee_tah
Categories Candy
Time 20m
Yield 60 pieces
Number Of Ingredients 5
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!
CHOCOLATE PISTACHIO FUDGE
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 made slightly less express, but with no greater effort, by stashing it in the deep freeze. It goes really grainy and fudgy this way. If I'm not handing this straight round at a party or with coffee after dinner, I might keep half in my freezer and put the other half in one or two boxes for Christmas presents. Make sure they stay cold, though.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 2h10m
Yield 64 pieces of rich fudge
Number Of Ingredients 4
Steps:
- Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
- 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 this mixture into a 9-inch square foil tray, smoothing the top.
- Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.
- Once cut you can keep it in the freezer, no need to thaw just eat straight away.
CHOCOLATE PISTACHIO FUDGE
A Nigella Lawson recipe from her new book, which is so quick and easy! After making this recipe, I realised there are so many things you could add to this recipe. It is such a simple and basic recipe which anyone could adapt to suit their own tastes. You could add glace cherries, dried fruits, marshmallows...the list goes on! I am going to use this recipe as a basis now and make different versions! This is such an easy and wonderful recipe.
Provided by Tisme
Categories Candy
Time 1h45m
Yield 64 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 63.8, Fat 4.8, SaturatedFat 2.5, Cholesterol 3.1, Sodium 15, Carbohydrate 5.7, Fiber 1.1, Sugar 3.6, Protein 1.7
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