Week 2 of 12 Weeks of Christmas Cookies: Chocolate Pistachio Fudge

Can you believe there are just over 10 weeks to go for Christmas! Huh??? What??? Where did the whole year go? Was I even there when it happened? It’s amazing how the whole year whizzes past and before you know it everyone is a little merrier, a little more anxious with anticipation, and in a frenzy to get things organized for the holiday. I’ve already started thinking about what treats I’m going to put on my goodie tray this year. I want to step it up a notch. Last year Christmas just sneaked up on us and I couldn’t make some of the stuff I wanted to. This year I resolve to be more prepared.

Having said that, it’s always nice to have a few treats that are absolutely heavenly and that can be whipped up in minutes! That’s right, you heard me! Just minutes! So for this week’s round up of “12 Weeks of Christmas Cookies” hosted by the lovely April of Abby Sweets, I decided to make some Chocolate Pistachio Fudge. The whole prep and cooking time worked out to about 15-20 minutes + freezing time. But I kid you not; this is THE most delicious fudge I’ve eaten. I love the way the little green speckles of pistachio ornament the luscious brown of the dark chocolate. Let me warn you, grab a piece while you can coz these will disappear.

Chocolate Pistachio Fudge
Recipe by: Nigella Lawson

350 gms. Dark Chocolate
1 can condensed milk (We get 400gms. cans here)
30 gms. butter plus a pinch of salt (I just used some regular salted butter and omitted the salt)
150 gms. pistachios, chopped

Put the chocolate, condensed milk and butter in a heavy bottomed pan. Stir and let it melt.

Add the chopped nuts to the melted chocolate mixture and stir to evenly distribute the nuts.

Pour this into a 23cm square foil tray. (I just used a cookie sheet lined with foil.)

Cool and refrigerate till set.

Cut into squares. (This fudge is really rich so I prefer keeping the squares on the smaller side.)

Once cut, you can stack these in the fridge or in the freezer if you intend keeping them a little longer. (Whenever I’ve made this recipe, mine have never made it to the freezer, so good luck with that 😉 )

You can also wrap these up in pretty cellophane paper or bags and tie them up with some decorative ribbon and hand them out to guests at your party, or friends and family that visit during the season.