Fudge has always made me happy. I associate it with fairs, fun, going to Niagara Falls and Christmas. It’s one of those treats that is simple to make and always festive. This picture was taken at a market stall in Spitalfields.
Chocolate Pistachio Fudge by Nigella Lawson From Nigella Express
350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped
1 x 397g/14oz can condensed milk
150g/5¼oz unsalted pistachios, shells removed
1. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.
2. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.
3.Add the nuts to the melted chocolate mixture and stir well.
4. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.
5. Let the fudge cool, then refrigerate until set.
6. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.
7. Once cut, the fudge can be kept in the freezer – there’s no need to thaw, just eat straight away.