MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Pistachio Fudge
Categories: Fudge
Yield: 64 Pieces

12 oz Dark chocolate (350 g); at
-least 70% cocoa solids,
-chopped
14 oz Can condensed milk (397 g)
1 oz Butter (30 g)
1 pn Salt
5 oz Unsalted pistachios (150
-g); shells removed

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 23 cm / 9" square tray, smoothing the top
with a wet palette knife.

Let the fudge cool, then refrigerate until set.

Cut into small pieces approximately 3x2 cm / 1x3/4". Cutting 7x7
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.

Recipe FROM: <gemini://gmi.noulin.net/cooking/78.gmi>

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Re: Chocolate Pistachio Fudge
By: Dave Drum to Ben Collver on Wed May 08 2024 05:24:00

That's very close to the recipe found on some cans of Eagle Brand milk
from Borden. I've been making that one for, eeeek, a long time. Mine
uses pecans. But now I'm going try pistachios mixed in. What doesn't
go into the candy will go into a nice pesto. Bv)=

Yum on both counts. I haven't tried making pesto with pistachios yet.
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