Chocolate Pistachio Fudge

Chocolate Pistachio Fudge

Making your own Christmas sweet treats is great for many reasons. It’s a fun festive activity, they’re delicious and they make really thoughtful gifts. Fudge is one of our favourites because the creamy and decadent flavour is perfect for indulging at Christmas, plus it keeps for 2-3 weeks so you can make it well ahead of the day! We added dark chocolate and pistachio nuts to ours for some added richness and crunch, and we topped them with gold deco powder for a festive sparkle.


397g of condensed milk

150g soft light brown sugar

80g unsalted butter

1tbsp glucose syrup

140g dark chocolate (minimum 70% cocoa solids), chopped

Pinch of salt

25g pistachio nuts

  1. Grease a tin and line with baking paper
  2. Put the pistachio nuts into a freezer bag and bash with a rolling pin until they are broken up into both big and little pieces
  3. Put the condensed milk, sugar, glucose syrup and butter into the pan. Heat slowly, stirring continuously, until the sugar has dissolved
  4. Bring to a soft boil, continuing to stir, until your Thermapen reaches 112-116°C
  5. Take off the heat and allow the mixture to cool for a five minutes
  6. Add a good pinch of salt, the chocolate and pistachios and beat vigorously for 5-8 minutes, until the chocolate has melted and the mixture has lost its gloss but is still soft
  7. Pour into the tin and leave to cool for 1-2 hours until set
  8. Cut into cubes and serve


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