Chocolate Pistachio Fudge

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“A Nigella Lawson recipe from her new book, which is so quick and easy! After making this recipe, I realised there are so many things you could add to this recipe. It is such a simple and basic recipe which anyone could adapt to suit their own tastes. You could add glace cherries, dried fruits, marshmallows...the list goes on! I am going to use this recipe as a basis now and make different versions! This is such an easy and wonderful recipe.”
1hr 45mins

Ingredients Nutrition


  1. Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat and stir to melt.
  2. Place 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 foil tray 23cm square, press mixture to the edges of tin and smooth the top.
  5. Let the fudge cool, and refrigerate until set.
  6. Cut fudge into small pieces - see note.
  7. Note - Cut fudge into small pieces approx 3x2.25cm. Cutting 8 x 10 lines in the tin to give 64 pieces.
  8. Once cut, fudge can be kept in the freezer - no need to thaw, just eat straight away.

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