Pistachio Chocolate Fudge
Based on a recipe of
with some changes and adjustments.
cm square pan
sweetened condensed milk
shelled roasted pistachios
In a medium saucepan with a thick bottom put condensed milk, dark chocolate and salt. Cook over medium heat until chocolate is completely melted and mixture is smooth.
Remove from heat and add butter, chocolate liqueur and nuts. Stir until incorporated.
Transfer the mixture into the pan and level the top.
Cool in the refrigerator for about 2-3 hours, and cut into small cubes.
Serve straight from the refrigerator or at room temperature.
You can use any other nut you like instead of pistachios.
Keep the chocolate fudge in a sealed container in the freezer for up to one month.