Fudge is delicious but it takes forever, right? Wrong! Not when it’s done the Nigella Express way.

Nigella’s Chocolate Pistachio Fudge
from Nigella Express

12 oz semi-sweet chocolate, chopped
1 14-oz can condensed milk
pinch of salt
1 cup shelled pistachios
2 Tbsp butter

Melt the chocolate, condensed milk, butter, and salt in a large, heavy-bottomed pan over low heat.

Put the shelled pistachios in a freezer bag and bash them mercilessly until broken up into both big and little pieces. To prevent turning some to dust and leaving others intact, move the bag around as you bash and pause occasionally to see if any are escaping altogether; go after these ones personally with the quick rap from the smaller handle-end of your rolling pin.

Add the nuts to the melted chocolate and condensed milk mixture and stir very well to mix.

Pour in to a 9×9 or 8×8 square aluminum foil pan, smoothing the top. Nigella says use a 9×9 but I misremembered when I was at the store and bought an 8×8 pan. This worked out quite well, as the recipe should yield about 64 pieces, and from an 8×8 pan that’s 1-inch squares and easy to cut. As it was, I cut 2×2 squares and then cut each of those in quarters as I plated and served them. I am pretty sure I was able to get 64 1×1 squares from this approach, even if Jim did sneak some of the larger pieces whole before I could cut them. I’m pretty sure my strategy is sound.

Let the fudge cool, and then refrigerate until set. Once cut, you can keep it (for as long as it lasts!) in an airtight container in the fridge or freezer. No need to thaw, just take out and eat right away.

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