The story goes that fudge, as we know it, was invented in the United States in the late 1880’s by a baker was trying to make caramel. Something went horribly wrong, and a creamy, chewy treat was invented.
To this day, nutty fudge remains one of the most popular fudge recipes ever made. We love pistachios, and this addition seemed like a nice twist on an old favorite. We hope you’ll enjoy on National Nutty Fudge Day (May 12th), or any day!
Dark Chocolate Pistachio Fudge Recipe
by Julie, The Texan New Yorker
- 1 (14 oz.) can of sweetened condensed milk
- 3 cups chocolate chips, whatever kind you like
- 1 cup chopped, shelled, salted, roasted, pistachios
- 1 tsp vanilla extract
In a medium saucepan, add the condensed milk and the chocolate chips. Turn the burner on medium to medium-low heat. Heat until the chocolate is completely melted, stirring frequently. It will be thick and shiny, and will pull away from the saucepan when done. Turn off the heat. Stir in the vanilla extract and chopped nuts.
Pour the mixture into a square 9 inch baking pan that is lined with parchment paper. Put it in the refrigerator for at least 2 hours, until set.
When it is firm and chilled, remove the parchment paper along with the fudge to a cutting board or other smooth surface. Use a very sharp, large knife to cut the fudge into small squares. Serve immediately and keep the leftovers chilled.
Photo and recipe credit, The Texan New Yorker