My friend Sarah gave me the recipe for her “to die for” chocolate cake. I had intended to make this for Cameron’s birthday but had forgotten to bring the baking tins. Think that’s an I.O.U. to Cameron for the cake! Instead, I made some “Chocolate and Pistachio Fudge” (recipe from the Good Housekeeping magazine). We had a piece of fudge and a coffee for “birthday” dessert. Heaven…
Recipe for Chocolate and Pistachio Fudge
- 250g (9oz) plain chocolate, finely chopped
- 100g (3½oz) milk chocolate, finely chopped
- 350g (12oz) condensed milk
- 1 tsp vanilla extract
- 50g (2oz) pistachios (unsalted), roughly chopped (Note: if you prefer, you could use chopped mixed nuts instead)
- Line a 15cm x 23cm (6in x 9in) roasting tin with baking parchment. (Note: I didn’t have this size of roasting tin in the ’van so I cut a square 9in tinfoil baking tin to the required size and used that instead and it worked ok).
- Put the chocolates and condensed milk into a heatproof bowl and set over a pan of barely simmering water. Leave to melt, stirring occasionally, until the mixture is smooth and shiny.
- Stir in vanilla and empty into the tin. Level the surface and sprinkle on the pistachios (or mixed nuts), pressing the nuts lightly into the fudge. Cover and chill until firm, about 3 hours.
Cut into rectangles (about 18 -20). You can store the fudge in the fridge for up to one month.