I was searching in my freezer for some ready made frozen food that I can quickly pop in the oven for dinner – gimme a break. I’m so exhausted from work nowadays – when I found the freezer bag full of peanut butter and pistachio chocolate fudge I stashed away just before I went to Tromsø.
Pistachio chocolate fudge is something I like to make at Christmas time to give away to friends: it is the season of sharing and giving. But last Christmas, I jetted off to Tromsø the day after I made the fudge and I came back almost comatose from exhaustion. So the fudge remains in the freezer.
By the way, if you want to know what Tromsø has to offer, you can read about my amazing trip here.
I got the basics for this fudge recipe from Nigella Lawson when I tuned in to one of her Christmas programs a few years back. It’s ridiculously easy to make, yet tastes divine. If it’s good enough for Nigella, it’s good enough for me.
Every now and then, I would tweak the recipe to suit what’s in my pantry. This time, it’s peanut butter and pistachio chocolate fudge.
What I used:
- 250g dark chocolate, chopped (min 70% cocoa solids)
- 100g milk “wholenut” chocolate, chopped
- 1 can condensed milk (397g)
- 2 tbsp salted butter
- 150g pistachios, coarsely chopped
- 60g white chocolate, chopped
- 3 tbsp smooth peanut butter
Method:
Put the chopped dark and milk chocolate, condensed milk and butter in a sauce pan on low heat and stir until melted.
Add in the pistachios.
Pour the mixture into a 9 inch square tin foil, smoothing the top.
At the same time as melting the dark and milk chocolates, put the white chocolate and peanut butter in a small sauce pan on low heat and stir until melted.
Blob the white chocolate/peanut butter mixture in a few places onto the top of the dark chocolate that’s been poured into the tin foil. Run the back of a knife on the surface of the chocolate so that the white chocolate/peanut butter mixture creates an intrinsic design.
Let the fudge cool and refrigerate until set. Cut into small pieces (you can get up to 64). Enjoy.
Note:
- I should add a disclaimer: EAT RESPONSIBLY. These fudge are rich and a pure indulgence. I would not want to be blamed for one’s expanding waistline. Anything in moderation is OK.
- In her recipe, Nigella uses only good quality dark chocolate (at least 70% cocoa solids). I only had 250g on me so I topped up with milk chocolate. I can understand why Nigella uses only dark chocolate. The condensed milk is very sweet and balances the bitterness of the dark chocolate. Mine turned out a tad sweet, but is still OK for my taste. Anymore milk chocolate, and it’ll be too sweet.
