Sunday, 21 December 2008

Christmas cooking

Nothing to do with the Challenge, but this time of year is a flurry of activity in the kitchen (sorry to sound like Fanny Craddock). Whipped up a batch of Chocolate Pistachio Fudge for some pressies. Sceptical that it would work as there is no boiling involved - just melting chocolate, condensed milk butter and pistachios and setting in the fridge. Turned out well, and made a lovely gift packed in little bags for a girlie drinks get-together on Saturday, and it is credit-crunchtastic

Some tips if you make it:

  • Line the tin with baking parchment - it makes it so easy to get the block of set fudge out afterwards

  • Set a good hour aside to shell 300g of pistachios in order to get the 150 shelled weight - I then rubbed the nuts (!) in a towel to get rid of as much papery skin as possible

  • Cut the fudge with a really sharp, long-bladed knife for a clean finish and lovely neat cubes. I have a huge global, about a foot long! It scares the bejaysus out of me but it works a treat for this.

1 comment:

  1. I got already shelled nuts- I think from Waitrose but it might have just been the co op- from the 'health foods' section. No shelling req'd,and not much papery stuff to worry about.

    I liked this fudge-same misgivings as you re-boiling- but thought the contrast between the softness of the fudge and the chewieness of the nuts didn't always work.