Mel (& Paul) Posted February 3, 2008 Share Posted February 3, 2008 Tin of condensed milk 350g good quality dark chocolate 250g unsalted pistachio nuts - roughly chopped 30g butter. Put the milk butter and chocolate in a heavy based pan and melt slowly. When melted add the nuts and pour into a swiss roll tin - you can smooth the top of the mixture with a pallete knife. Put into the fridge to cool . Cut into small pieces. I have also tried it with chopped glace cherries / candied peel / hazelnuts etc - a bit like a florenite. YUMMY Quote Link to comment Share on other sites More sharing options...
Christian Posted February 3, 2008 Share Posted February 3, 2008 Shame I don't like fudge have pm'd you my address Mel! Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted February 3, 2008 Author Share Posted February 3, 2008 Cant trust postmen though - if you dont get it, it means they have eaten it Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted February 3, 2008 Share Posted February 3, 2008 Shame I don't like fudge I love fudge, but I don't want an Omlet bum so will not be making it. Tessa Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted February 3, 2008 Author Share Posted February 3, 2008 I think you will find that this is very special fudge and there are no calories - plus if you make my version the cherries and peel are bound to add to your five a day fruit Quote Link to comment Share on other sites More sharing options...
hillfamily Posted February 3, 2008 Share Posted February 3, 2008 Tin of condensed milk350g good quality dark chocolate 250g unsalted pistachio nuts - roughly chopped 30g butter. Put the milk butter and chocolate in a heavy based pan and melt slowly. When melted add the nuts and pour into a swiss roll tin - you can smooth the top of the mixture with a pallete knife. Put into the fridge to cool . Cut into small pieces. I have also tried it with chopped glace cherries / candied peel / hazelnuts etc - a bit like a florenite. YUMMY Yes it is very very yummy scrummy isn't it Mel. I made loads for xmas pressies - very well received and consumed very quickly. Keep getting asked if I make it regularly :D oh not often i say *quickly hiding the secret stash in the fridge* Quote Link to comment Share on other sites More sharing options...
hillfamily Posted February 3, 2008 Share Posted February 3, 2008 Shame I don't like fudge so you won't be wanting the bag I was bringing for you on the 1st Quote Link to comment Share on other sites More sharing options...
Christian Posted February 3, 2008 Share Posted February 3, 2008 Shame I don't like fudge so you won't be wanting the bag I was bringing for you on the 1st Oh ok Pam, as you have gone to the trouble of making it! Wouldn't want it to go to waste now, would we?? Quote Link to comment Share on other sites More sharing options...
hillfamily Posted February 3, 2008 Share Posted February 3, 2008 well it would be a shame to let it go to waste Quote Link to comment Share on other sites More sharing options...
Christian Posted February 3, 2008 Share Posted February 3, 2008 tell you what, I'll swap some for some very low fat bath melts?? Quote Link to comment Share on other sites More sharing options...
hillfamily Posted February 3, 2008 Share Posted February 3, 2008 sounds good Quote Link to comment Share on other sites More sharing options...
Christian Posted March 1, 2008 Share Posted March 1, 2008 Well Pam wasn't wrong!!! The fudge is delish!!! Will be making that soon. how long does it keep for?(I mean keep fresh, it won't keep in my house)! Quote Link to comment Share on other sites More sharing options...
hillfamily Posted March 1, 2008 Share Posted March 1, 2008 glad you enjoyed it Best eaten in about 2 weeks but I did find a bag at the back of the fridge that had been there for 5 weeks and it was still fine (but not quite as yummy as when it's freshly made) Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 19, 2008 Share Posted December 19, 2008 I made this yesterday with salted pistachios as they were all I had - I think I like it even more this way Quote Link to comment Share on other sites More sharing options...
