We have already reached the last day of the first month of this year. Time has just flown by and I have been away from the blogging scene for over two weeks now. Besides being busy, laziness crept up and a few other issues required urgent attention, thereby making it impossible to blog. Now I am back to doing what I simply love doing – blogging a post from my drafts! Lol!
-1.jpg)
Well, yes, this post was created during Christmas 2012 and never got posted in time. It would be such a shame to leave it in my drafts for longer than a month – which is exactly what happened, but then since its something you don’t require an occasion for, I decided to post it. I found this simple recipe on Chef in You when I was busy hunting for recipes to put my large sack of unsalted pistachios to good use. Salted ones never make it into any dish as they get eaten up by the husband pretty easily and quickly. It’s the unsalted ones that have no takers. I had a good amount remaining in my pantry even after I tried out the Pistachio Fudge/Pista Burfi and I think this recipe was among the simplest that could help make a very delicious lite bite in a jiffy – perfect for the festive season, perfect for gifting.
+-+1.jpg)
We have a Christmas tradition at home that includes gifting handmade goodies to very close friends here in Mumbai. However, this time I was unable to make anything fancy because of my new role of being a mother of two. Tiny baby kept me really busy and this recipe came to my rescue as it hardly took any time to put together. It was so simple to make it that I made it twice in a span of a few hours.
-1.jpg)
Since I am among those who love nuts in their chocolate, especially the dark cocoa variety, I thoroughly enjoyed making it and eating it as well. However since the lil fellow hates nuts in his chocolate and the husband hates chocolates in general and the tiny baby is yet to taste chocolate I gladly ate everyone’s share.Now that V Day is just around the corner, it is definitely one of the goodies you can make for that special someone! When refrigerated it lasts for several days (if you can resist eating them!) – so you can make it in advance and serve whenever you please. The longer you refrigerate them, the longer they take to melt at room temperature – just in case you are worried about making handmade chocolate that usually melts in no time. So there, usher in a fun filled, romantic month of February with these babies!
-1.jpg)
About this dish
The good thing about this fudge is that it can taste exactly the way you want it to – just use your favourite brand of bitter sweet/dark chocolate and you have the satisfaction of having created a yummy chocolate fudge in the comfort of your home. Personally I prefer to use bitter chocolate that has at least 70% of cocoa. This is because you need to add condensed milk that will balance out the extra bitterness and lend the fudge just the right amount of sweetness. You may add an assortment of nuts if you wish, however, pistachios taste just as great.
The good thing about this fudge is that it can taste exactly the way you want it to – just use your favourite brand of bitter sweet/dark chocolate and you have the satisfaction of having created a yummy chocolate fudge in the comfort of your home. Personally I prefer to use bitter chocolate that has at least 70% of cocoa. This is because you need to add condensed milk that will balance out the extra bitterness and lend the fudge just the right amount of sweetness. You may add an assortment of nuts if you wish, however, pistachios taste just as great.
Click below to save this recipe on Pinterest!
Chocolate Pistachio Fudge
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Easy to make & delicious pistachio fudge is just what you need this festive season!
Course:
Dessert
Servings: 16 Squares
Ingredients
- 175 gms dark chocolate roughly chopped or use bittersweet chocolate chips
- 200 gms sweetened condensed milk I used Milkmaid
- 15 gms unsalted butter
- 75 grams unsalted shelled pistachios roughly chopped
- pinch of salt
Instructions
-
Grease and line a 7 inch square cake tin with parchment paper and keep aside.
-
In a heavy bottomed pan place the chopped chocolate, condensed milk, butter and a pinch of salt and stir it over a slow flame until well mixed. Add the chopped nuts and combine.
-
Pour mixture into the prepared cake tin and use a spatula or the back of a greased spoon to quickly smoothen the surface of the chocolate. Allow the fudge to cool a bit. Run a greased knife across to make squares.
-
Refrigerate for at least a couple of hours before you cut the fudge and serve.
Lovely sinful chocolaty and nutty treats 🙂 totally fit for a person like me 😛 looks so heavenly
fudge looks perfect…. fabulous presentation…
delicious and mouthwatering.. loved the pics..
Spill the Spices
Looks delicious with green in a brown fudge
Wow…looks crunchy & yummy….
Shir I am trying to go on a diet and you are not letting me. Tempting me with such yummy goodies.
Loved that second shot 🙂
Love lots of nuts in fudge….looks so yummy…
Fudges looks absolutely divine,feel like munching some.
so tempting and perfect
http://great-secret-of-life.blogspot.com
Hi Shireen
How will I measure 200 gms from a 300 ml tin of condensed milk Pl revert back as I would like to make the pistachio fudge for Christmas
Hi Maureen,
I never use condensed milk tins or any non standard measure for my baking or any other sweets. It is better to invest in a good kitchen weighing scale to get accurate results
Hello Shireen
Your chocolate pistachio fudge recipe says 200 gms of sweetened condensed milk. Since condensed milk is liquid what will I do here and how will I proceed. I love your site and try to try out many of your recipes. Pl find the time to reply to me. Thanks
Hi Maureen,
Apologies for the delay in responding. Well, the best way would be to use a weighing scale, otherwise, the 200 gms is almost the same as 200 ml…so you can use a measuring cup to measure the same. Hope it helps you!
Hi Shireen
Your chocolate Pistschio fudge recipe calls for 200 gms for 200 gms of condensed milk which is in liquid form. What will I do here to get the 200 gms from the condensed milk tin (milkmaid). Do you hv any alternate suggestions for me.
Hi Maureen,
I am not sure I understood your query. Do you want to know how to measure out the 200gms? I suggest you use a standard measuring cup. DO you want to know what to do with the remaining condensed milk? Please let me know so that I can help you
Hi Shireen, how long is the shelf life for it?
Hi Annette,
You can store them for 5-6 days in airtight container in the fridge.
Hi Shireen,I tried making this fudge but while cooking it the chocolate mixture was like watery.Is it suppose to thicken or be like this? But after setting it in the fridge its turning a bit hard.Can you please tell me.Thank you
Hi Stephanie,
What kind of chocolate did you use? Yes, depending on the weather the chocolate may be slightly soft at room temperature. It is ok to refrigerate it and bring it out just before serving
I used the dark compound and t didn’t come like your’s as in the thickness of your sqaures and Can you tell me what did I do wrong? I followed your recipe as it is and while cooking it how it is suppose to be watery or coming together like marzipan dough?
Hi Stephanie,
I am not sure what could have gone wrong. Maybe the compound chocolate is not meant for such desserts. I really have no idea.