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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.