Chocolate Pistachio Fudge

1. 1

   Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat and stir to melt.

2. 2

   Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.

3. 3

   Add the nuts to the melted chocolate and condensed milk and stir well to mix.

4. 4

   Pour this mixture into a foil tray 23cm square, press mixture to the edges of tin and smooth the top.

5. 5

   Let the fudge cool, and refrigerate until set.

6. 6

   Cut fudge into small pieces - see note.

7. 7

   Note - Cut fudge into small pieces approx 3x2.25cm.

8. 8

   Cutting 8 x 10 lines in the tin to give 64 pieces.

9. 9

   Once cut, fudge can be kept in the freezer - no need to thaw, just eat straight away.

* Per serving · 4 servings · Values may vary.

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