Friday, December 14, 2007
Nigella's Fudge, a Little Tweaked
I've never made fudge before but after watching Nigella make it earlier this week, I knew it wouldn't be long before I had a batch or two in my house. She made it seem so easy. Just throw some chopped chocolate, a can of condensed milk, a bit of butter, some nuts and a pinch of salt in pan, stir a little and that's it! Nigella suggested the fudge would make lovely Christmas presents but after having my first taste this morning (yes, you read correctly...this morning), I have no choice but to keep all 64 chocolaty little squares safely in my house- in case I have unexpected visitors, of course.
I've never been a big fan of pistachios so I opted for some roughly chopped almonds instead and also decided to toss in a bag of dried cranberries which was left over from the chutney I made last weekend (Nigella's Christmas Chutney, to be precise, which by the way, I can't recommend enough). The results were truly awesome. Thick, rich chunks of fudge speckled with bits of almonds and tangy, bright red, and very Christmassy cranberries. I strongly suggest you go make this- now.
Here's the recipe:
Chocolate Pistachio Fudge (or Chocolate Almond and Cranberry Fudge)
*350g dark chocolate
*1 can (397g) condensed milk
*150g pistachios (I used 150g almonds and 125g dried cranberries)
"Put the chopped chocolate, condensed milk, butter and salt in a heavy- based pan on a low heat, and stir to melt.
Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into big and little pieces. (I did this very democratically with my mezzaluna)
Add the nuts (and the berries) to the melted chocolate and condensed milk and stir well to mix.
Pour and spatch this mixture into a foil tray 23cm square, smoothing the top. (I used a baking tray of the same size and lined it with baking paper)
Let the fudge cool, and refrigerate until set. (I did this overnight). You can then cut it into small pieces approx. 3 X 2.25cm. Cutting 8 X 8 lines in the tin to give 64 pieces best achieves this.
Once cut, it can be kept in the freezer- no need to thaw just eat straight away.
Makes 64 pieces of rich fudge."