Peppermint Pistachio Fudge
December 12th, 2010
I blogged this recipe for Pistachio Fudge a few years ago after meeting Nigella, and it was a super hit. Up to this day, I still see traffic pick up on this post around the holidays. I modified Nigella’s fudge recipe slightly and that’s still how we enjoy it in our home. the only thing I changed this time (because knowing me, I had to ;) was to add a little peppermint extract besides the dark chocolate. It was to change up the fudge a bit and still keep it seasonal for the holidays.
This year the fudge has already made it to an office holiday party and in goody bags to thank some of our neighbors. I think I am going to make it again soon, because it’s a sure winner.
My only additional suggestion: serve it cold, it tastes 10x better than at room temperature. This time I had fun shooting the recipe in steps below, enjoy!
The recipe as adapted from Nigella Express, by Nigella Lawson:
2 tablespoons unsalted butter
6 oz. semi-sweet chocolate chips
6 oz. bitter-sweet, or dark chocolate chips (my addition, Nigella uses all semi-sweet chocolate)
14 oz. can organic condensed milk
1 cup roughly chopped pistachios
1 teaspoon concentrated peppermint extract (my addition for a holiday flavor, vary this based on the strength of the extract you find – taste test before pouring into the pan to set!)
1. Over a double boiler, melt the butter on low heat.
2. Add the chocolate and stir till it all melts smoothly.
3. Add the condensed milk and peppermint extract, and mix.
4. Add the nuts, mix, then take it off the heat and pour it into a big, shallow foil pan. A bigger pan means more pieces, and shallow means not as large a piece.
5. Let the whole thing cool to room temperature, then refrigerate till the fudge sets.
6. Slice the fudge into little squares like I have, or whatever shape your heart desires.
7. Store them in a container lined with parchment in the fridge, if you’ll eat them soon. Or, freeze the fudge and it’ll last forever (well not really, but for a long time.) Nigella suggests storing them in your freezer then eating them straight. I keep mine in the fridge because I know it’ll be gone in a couple weeks, or likely less :)
Chocolate Chips measured & ready to melt
Chop up fresh unsalted Pistachios
Melt over double boiler: Chocolate, Condensed Milk and Mint extract
Mix all the ingredients together
Pour it in a pan, and let the fudge set and cool
Chop it up into bite size pieces…Bring out your fanciest dish and serve it nice and cold!
Here are a few more holiday recipes from past years … Happy Holidays!