Peppermint Pistachio Fudge

December 12th, 2010


peppermint pistachio fudge

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:

I used:
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!)

My method:
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
chocolate chips
Chop up fresh unsalted Pistachios
chopped pistachios
Melt over double boiler: Chocolate, Condensed Milk and Mint extract
melted ingredients of peppermint pistachio fudge
Mix all the ingredients together
mixing ingredients of peppermint pistachio fudge
Pour it in a pan, and let the fudge set and cool
peppermint pistachio fudge setting
Chop it up into bite size pieces…Bring out your fanciest dish and serve it nice and cold!
peppermint pistachio fudge

Here are a few more holiday recipes from past years … Happy Holidays!

A White Stollen
Double Spiced Rum Balls
Slug Butter Thumbprints
Printen Tiramisu

4 Responses to “Peppermint Pistachio Fudge”

  1. Sneige says:

    Lovely recipe and great photos! Pistachios works so well with chocolate, hmm now as I think of it, chocolate works so well with everything! :)

  2. Bren says:

    I'm all over these. Lovely presentation and the color contrast is great…

  3. TBC says:

    I just made this. Thanks for the recipe!

  4. [...] I substituted in some dark chocolate, and sometimes I make with mint extract & turn it into Peppermint Pistachio Fudge to change up the holiday flavors. It’s a very rich recipe, so small pieces are perfect to [...]