12 oz Dark chocolate (350 g); at
-least 70% cocoa solids,
-chopped
14 oz Can condensed milk (397 g)
1 oz Butter (30 g)
1 pn Salt
5 oz Unsalted pistachios (150
-g); shells removed
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.
Place the nuts into a freezer bag and bash them with a rolling pin,
until broken up into some large and some small pieces.
Add the nuts to the melted chocolate mixture and stir well.
Pour the mixture into a 23 cm / 9" square tray, smoothing the top
with a wet palette knife.
Let the fudge cool, then refrigerate until set.
Cut into small pieces approximately 3x2 cm / 1x3/4". Cutting 7x7
lines in the tin to give 64 pieces best achieves this.
Once cut, the fudge can be kept in the freezer - there's no need to
thaw, just eat straight away.
