Fudge. The Nigella Way. 29.


With Christmas around the corner, just, of course Christmas gifts come to mind. All stress and chaos. For whatever reason I don’t seem to be that all composed, cool, controlled young woman I’d like to be and plan all my Christmas shopping in let’s say … September. I have to run the Christmas last minute mile and then end up with gifts and all, but no energy to speak of. So what should a woman (food blogger) do?

I thought: home made gifts. That’s a solution to consider. I usually don’t give home made gifts for Christmas. There is that feeling of turning my kitchen into a semi small factory, producing gifts for everyone. Or the fact that maybe, just at this very crucial time (tic tac Christmas countdown) I will ruin a batch of cookies. I’m good at that. And then no one gets a gift.

But maybe that’s just me.

Which is why I simply have to share with you this super easy (express even?) chocolate fudge. I have no idea how fudge is actually made, but I think it involves a candy thermometer. Fully equipped kitchen and all, yet we don’t have a candy thermometer. Maybe something for the Christmas wish list? So imagine my surprise and joy when flipping through Nigella Express and there it was: fudge requiring no thermometer. Of course, literally I haven’t made real fudge. But she calls it fudge, I call it fudge, and it gift wraps perfectly. Then again, you could serve them at a party…a blog party perhaps …?

Chocolate Pistachio Fudge (recipe from Nigella Express, pg 338)

350gr dark chocolate, chopped (I used74% dark fairtrade chocolate)
1×397 can condensed milk
30gr butter
pinch salt
150gr pistachios

Put the chopped chocolate, the condensed milk, butter and salt in a heavy based pan, on low heat. Stir to melt. Broke the nuts into little pieces (classic case of plastic bag/ rolling pin/ bang bang bang). Add the nuts to the melted chocolate and stir well to mix. Pour and spatch the mixture into a foil tray 23cm square, smoothing the top. Let the fudge cool, refrigerate till set. Then cut into small pieces and serve. If (and only if!) there is some fudge left over you can freeze it. In our case there was nothing left. Nothing to freeze.

Drinks to match? Not as such. But a very nice coffee would do perfectly.

Last year around this time I was making Stilton Walnut Paté.

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  • I love it!

  • Magnifique recette et très belle photo ! Dommage que cette page ne soit pas traduite en français !

  • wow! beautifully yummy.

  • so beautiful I want a piece now!!!

  • Genius idea. I may have to make this for gifts. Any time I DON’T have to use a candy thermometer – it’s a good time.

  • I would be smiling from ear to ear if I received such a beautiful and delicious gift!
    Next time I make fudge I will use your recipe – love the addition of pistachios!

  • I love the look of the pistachios in this fudge. Gorgeous!

  • Since I’ve been baking like nuts already, I plan to make this tomorrow. It looks delish…

  • I also thought fudge involved intensive boiling, a sugar thermometer and extensive opportunities for burning oneself. But no, this is super-easy. Thank you for posting – I am currently trawling for Christmas gift ideas.

  • thank you for all your wonderful comments (seems this post attracted over 1000 views!!!)
    let me know if you’ll make this fudge. would love to hear any new combinations you try out 🙂

  • You make it look so easy! I really want to try this now.

  • gkbloodsugar

    I have this book, and your attempt looks absolutely spot on. Perfect fudge!

    Thank you for the link, btw.

  • Kendall

    Do you know how many pieces of fudge this recipe produces? I’m so excited to make this for my christmas boxes!

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  • I made it and it’s lovely. You can check it out on my web site:
    It’s not as pretty as yours, but I had to do what I had to do… 🙂

  • This is setting in the fridge right now, but I replaced the pistachios with dried cranberries, such a doddle to make!

    I did the traditional method last year, ages spent stirring and making sure the sugar dissolves and all that, such a pain!

  • Ana Carolina Salgado

    I’ve try the recipe this week and I loved the result. It was a success!!! I would like to know an idea about its shelf life. Is it possible to use a preservative?
    Thanks a lot for the recipe and help! Ana

  • Gee

    I tried this recipe. But my fudge didn’t turn out rock hard after freezing. It was gooey and soft, and difficult to remove from the pan. I wonder what I did wrong, any ideas?

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