There can’t be anything finer than making Christmas presents for your child’s teacher together.
Dan and I opted for Chocolate Pistachio Fudge because he said his teacher has a very sweet tooth and she absolutely loves Green & Black’s chocolate!
We slaved over them. Sweated (nice image there).
In truth they were embarrassingly easy and I swiped them from Nigella who always knows how to make something fingerlickingly gorgeous.
350g dark chocolate, chopped
397g can condensed milk
pinch of salt
A word to the wise: Never ever buy pistachios still in their shell. Travel that bit further and hunt down shelled pistachios. It could save you the tedium and the snapping at your other half when he peers over your shoulder and asks: “You still shelling those things?”
1. Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.
2. Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
3. Add the nuts to the melted chocolate and condensed milk and stir well to mix.
4. Pour into a foil tray 23cm / 9 inch square, and smooth the top.
5. Let the fudge cool, and refrigerate until set.
6. Cut into small pieces (about 3 x 2cm) which makes about 64 pieces.
Once cut, it can be kept in the freezer – no need to thaw just eat straight away
Oh, and for the record? One of the jars may have a couple of fudge chunks missing . . . .