Chocolate Pistachio Fudge

Nigella Lawson’s Chocolate Pistachio Fudge

12 ounces of 70% dark chocolate or semisweet chocolate, chopped
2 tbsp unsalted butter
1 (14-ounce) can sweetened condensed milk
Pinch salt
1 cup shelled pistachios

1. Melt the chopped chocolate, condensed milk, and salt in a heavy based pan on low heat.
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. Add the nuts to the melted chocolate and condensed milk and stir well to mix.
4. Pour this mixture into a 9-inch square foil tray, smoothing the top. Tip: Line the pan with wax paper so it’s easy to lift out in one piece.
5. Let the fudge cool and then refrigerate until set.
6. Cut into small pieces.

Once cut, you can keep it in the freezer. No need to thaw; just eat.

Source: Easy to Make Chocolate Pistachio Fudge

Raw Chocolate Fudge Recipe

1 cup raw cacao powder
1/2 cup coconut oil
1/2 cup coconut butter
1/2 cup macadamia nut butter
1 cup agave nectar
1 tablespoon vanilla extract
1/4 teaspoon celtic sea salt
1/4 teaspoon cinnamon

1. In a large bowl, combine cacao, coconut oil, coconut butter and macadamia nut butter.
   
2. Stir in agave, vanilla, salt and cinnamon.
   
3. Mix well, mashing lumps against side of bowl with a fork to smooth out batter.
   
4. Pour mixture into a 7 x 11 glass pyrex dish.
   
5. Place in freezer for 1-2 hours, until firm.
   
6. Cut into squares and serve.
   
7. Store in refrigerator or freezer to maintain proper texture and consistency. Serves 24,

Source: Elana's Pantry - Gluten Free Recipes

More Chocolate Fudge Recipes

Nutty Mint Chocolate Fudge Recipe

7 oz. marshmallow cream
1-1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
1-1/2 cups Mint Chocolate Chips
1/2 c chopped nuts
1 teaspoon vanilla extract

1. In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full rolling boil over medium heat, stirring constantly. Remove from heat.
   
2. Add mint chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract.
   
3. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares.

Pistachio Chocolate Fudge Recipe

1 package (3-oz.) cream cheese
1 can (14-oz.) sweetened condensed milk, divided
1/2 teaspoon vanilla
3 cups semisweet chocolate pieces
1 tbsp. butter
1/2 cup coarsely chopped pistachio nuts

1. Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.
   
2. Place remaining sweetened condensed milk, semisweet chocolate, and butter in a 2-1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3-1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts.
   
3. Spread chocolate mixture evenly into prepared pan.
   
4. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate.
   
5. Let stand until firm or place in refrigerator. Cut into 25 even squares. Store in airtight container with waxed paper between layers. Keeps best if refrigerated.

Candy Bar Chocolate Fudge Recipe

1/2 cup butter
1/3 cup baking cocoa
1/4 cup packed brown sugar
1/4 cup milk
3-1/2 cups confectioner’s sugar
1 teaspoon vanilla extract 30 caramels, unwrapped
1 tbsp. water
2 cups salted peanuts
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips

1. In a microwave-safe bowl, combine the butter, cocoa, brown sugar, and milk. Microwave on high until mixture boils, about 3 minutes.
   
2. Stir in confectioner’s sugar and vanilla. Pour into a greased 8-inch square baking pan.
   
3. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer.
   
4. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm.

Makes 2-3/4 pounds.

Chocolate Fudge Recipes

Chocolate Fudge
2-1/2 cups sugar
1/2 cup butter
2/3 cup evaporated milk
1 jar (7 oz.) marshmallow creme
2 cups semisweet chocolate chips
3/4 cup chopped walnuts
1 teaspoon vanilla

1. Line 9-inch square or 13x9-inch pan with foil so that foil extends over sides of pan; butter foil.
   
2. In large saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.
   
3. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
   
4. Pour into buttered, foil-lined pan. Cool to room temperature.
   
5. Score fudge into 36-48 squares. Refrigerate until firm.
   
6. Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines.

Store in refrigerator. Makes about 3 pounds (36-48 squares).

Old Fashioned Chocolate Fudge Recipe

1-1/2 cups milk
4 oz. unsweetened chocolate (squares)
4 cups sugar
3 tbsp. light corn syrup
1/4 teaspoon salt
3 tbsp. butter
1-1/2 teaspoon vanilla

1. Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. Add sugar, corn syrup, and salt. Cook, stirring constantly, to boiling.
   
2. Cook, without stirring to 234 degrees F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter, but do not stir in.
   
3. Cool mixture in pan to 110 degrees F, or until lukewarm.
   
4. Beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.)
   
5. Spread in a buttered 8x8x2-inch pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.

Double Chocolate Fudge Recipe

2 cups (12 oz.) semisweet chocolate chips
1 (11-1/2 oz.) package milk chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tbsp. cream or milk
2 teaspoons vanilla
1 cup chopped walnuts (optional)

1. In saucepan, over low heat, melt semisweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream, and 1 teaspoon vanilla.
   
2. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan.
   
3. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream ,and 1 teaspoon vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan.
   
4. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2-1/2 pounds.

Dark Chocolate Fudge

Dark Chocolate Fudge Recipe

3 cups semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
dash salt
1 cup chopped walnuts
1-1/2 teaspoon vanilla

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt.

Remove from heat; stir in walnuts and vanilla.

Spread evenly into aluminum foil lined 8 or 9-inch square pan. Chill 2 hours or until firm.

Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

More chocolate fudge recipes.

Triple Chocolate Fudge

Triple Chocolate Fudge Recipe

3-1/3 cups sugar
1 cup butter
1 cup packed dark brown sugar
1 can (12 oz) evaporated milk
32 large marshmallows, halved
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each), broken
2 squares (1 oz each) semisweet baking chocolate, chopped
1 teaspoon vanilla extract
2 cups chopped pecans

Makes about 5-1/2 pounds

In a large saucepan, combine sugar, butter, brown sugar, and evaporated milk. Cook and stir over medium heat until sugar is dissolved.

Bring to a rapid boil and boil for 5 minutes, stirring constantly.

Remove from the heat and stir in marshmallows until melted.
Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans.

Pour into a greased 15" x 10" x 1" baking pan. Chill until firm. Cut into squares.

More chocolate fudge recipes.

Hazelnut Chocolate Fudge

Hazelnut Chocolate Fudge Recipe

3 cups sugar
1 cup milk
1/2 cup corn syrup
3 oz. unsweetened chocolate
1 cup butter
2 teaspoons vanilla
1 cup hazelnuts

Cook sugar, milk, corn syrup, chocolate, and butter to 238 degrees F. Pour into mixing bowl; add vanilla.

Cool 15 minutes. Beat until thick. Stir in nuts and pour into buttered pan.

More chocolate fudge recipes.

Kahlua Chocolate Fudge

Kahlua Chocolate Fudge Recipe

1-1/3 cups granulated sugar
1 7-ounce jar marshmallow creme
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 teaspoon salt
2 cups semisweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 teaspoon vanilla

Makes about 2-3/4 pounds.

Line 8-inch square baking pan with foil.

In 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua, and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat.

Add all chocolate. Stir until melted. Add nuts and vanilla.

Turn into prepared pan. Refrigerate until firm. To serve, cut in squares.

More chocolate fudge recipes.