Chocolate Pistachio Fudge

1. 1

   Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.

2. 2

   Put 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 9-inch square foil tray, smoothing the top.

5. 5

   Let the fudge cool and then refrigerate until set.

6. 6

   You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.

7. 7

   Once cut you can keep it in the freezer, no need to thaw just eat straight away.

* Per serving · 4 servings · Values may vary.

No additional tips available.