The Pistachio Fudge Fiasco

December 14, 2007 · 4 comments · Print This Post

in Baked Goods, Celebrity Chefs, Desserts, Fudge, Holidays / Entertaining

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Just a moment ago I was looking up the recipe for Nigella Lawson’s Chocolate Pistachio Fudge online and I came across the actual clip of her making it on YouTube. So I sat through it thoroughly enjoying Nigella in all her glory of shiny black curls and smoldering looks when it dawned on me that I’d never added any butter to my mixture when I made it for the party. Had I been so distracted by Texas Spice’s presence in the kitchen that I’d left out an ingredient? Then I checked the Food Network website and discovered that it didn’t mention butter at all in the recipe. I should have used the BBC website. At least they got it right.

My fudge came out just as sickeningly sweet as you can imagine a gigantic pot of melted chocolate and condensed milk would be, even without the small addition of butter, but it totally annoys me that it was left out. That seems to happen quite frequently actually. What you see on the cooking shows isn’t always duplicated in the recipes they provide to the public. Smarten up copy editors! Anyway, one piece of this decadent fudge will completely wreck you and probably make your dentist shutter in horror, but it will be worth it. After all, Christmas comes but once a year and obviously this gives us free reign to be complete and utter gluttons. Note: The images below are a doubled version of the recipe which I poured into a 9” by 13” pan. I also used half dark, and half milk chocolate.

A Lot of Chopped Chocolate
A Lot of Chopped Chocolate
Serious Nutcracking
Serious Nutcracking
Melt
Melt
Pour, Smooth, & Chill
Pour, Smooth, & Chill
Give Them a Toothache
Give Them a Toothache

Chocolate Pistachio Fudge (Originally published by Nigella Lawson)

12 ounces 70 percent dark chocolate, chopped or 12 ounces semisweet chocolate, chopped
1 (14-ounce) can condensed milk
2 tablespoons butter
Pinch salt
1 cup shelled pistachios

Melt the chopped chocolate, condensed milk, butter, and salt in a heavy based pan on a low heat.
Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
Add the nuts to the melted chocolate and condensed milk and stir well to mix.
Pour this mixture into a 9-inch square foil tray, smoothing the top.

Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.

Once cut you can keep it in the freezer, no need to thaw just eat straight away.

{ 4 comments… read them below or add one }

1 Lys December 14, 2007 at 4:42 pm

I’ve taken to watching the episode and then if I want to make the recipe, I review it, read the comments, etc. as I put the recipe into a word document that I keep in my kitchen binder. The copy editors need a smack in the head, I say 🙂 (I know I know – I’m the FoodNetworkGrinch! *LOL*)

I have a lovely christmas project for you I will send via email.

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2 Erin December 14, 2007 at 5:56 pm

Hi Lys,

The comments on the Food Network or any recipe site are definitely helpful! People will often point out all of the inconsistencies for you, but sometimes I space it and forget to look. You’d think it wouldn’t be that hard to convert recipes from screen to page and back again though? Maybe they’re trying to make sure we’re paying attention 😉

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3 Amber December 18, 2007 at 1:46 pm

Damn you Erin. Damn you!!!!

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4 Deeba April 9, 2008 at 8:50 pm

Thanks for the fudge recipe; it was FABULOUS!! Sorry to hear about the missing butter saga though; makes me weep when something so good goes so wrong for one small ingredient! Who would have thought that butter makes the world go round!! All the while I was supervising the kids making the fudge, I had butter on my mind & checked a million times that they had bunged it in!! Thanks for posting the recipe & being instrumental in their little culinary pleasures!Ciao

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