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Nigella's Chocolate pistachio fudge

Ingredients

350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped

1 x 397g/14oz can condensed milk

30g/1oz butter

pinch salt

150g/5 oz unsalted pistachios, shells removed

Method

Place the chopped chocolate, condensed milk, butter and salt into a heavy-based

pan over a low heat and stir until melted and well combined.

Place the nuts into a freezer bag and bash them with a rolling pin, until

broken up into some large and some small pieces.

Add the nuts to the melted chocolate mixture and stir well.

Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet

palette knife.

Let the fudge cool, then refrigerate until set.

Cut into small pieces approximately 3cm x 2cm/1 in x in. Cutting 7 x 7 lines

in the tin to give 64 pieces best achieves this.

Once cut, the fudge can be kept in the freezer - there's no need to thaw, just

eat straight away.