Chocolate Pistachio Fudge Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
• For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
• For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
• Serve with whipped cream if desired.

Steps:

• Line a 23cm/9 inch square pan with foil and grease lightly -- I use the spray. Scatter nuts on the bottom of the prepared pan.
• Place the chocolate, condensed milk, butter and salt in a glass bowl and microwave on MED(50%) for about 4 minutes. Stir every minute until just melted.
• Pour the mixture on top of the nuts. You can smooth the top, if you want it to look tidy.
• Nigella recommends to let the fudge cool in the fridge til set, but I put it directly in the freezer. (So I can eat it sooner!) It can be eaten directly from the freezer, as it doesn't freeze hard.
• Cut into 2cm x 3cm pieces. Very rich and satisfying!

Steps:

• Grease& line the base& sides of a 7cm deep, 30cm x 7.
• 5cm bar pan.
• Combine condensed milk, sugar, glucose& butter.
• Microwave uncovered for approx 8 mins or until mixture begins to boil, whisking every 2 mins.
• Continue to microwave for 3-4 min on medium, whisking every minute, until thick& golden.
• Remove from microwave add chocolate, stirring until mixture is smooth.
• Stir in the nuts and liqueur, mix well.
• Spoon into prepared bar pan, set aside for 1-2 hours to cool to room temperature.
• Remove from bar pan and cut into approx 15 small slices/bars, individually wrap in greaseproof paper.
• Store in airtight container in the fridge.

Steps:

• Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and almond extracts and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the cherries and pistachios over the top. Lightly press the toppings into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
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Steps:

• Pour the chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. (Stir occasionally while you prepare pan).
• Butter an 8-inch round cake pan with softened butter. (I found it easier to remove from the pan if you lined bottom with parchment paper and buttered the sides).
• Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
• Stir the chips and milk until they melt together, about 3 minutes. Stir in pistachios and dried cranberries. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.
• Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with pistachios between the sprigs.
• Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula (you won't need to do this if you took my advice about the parchment paper!). Cut the fudge into thin slices to serve.

Steps:

• Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
• Spray with no stick cooking spray.
• Melt chocolate in microwave, as directed on package of chocolate.
• Beat cream cheese in large bowl with electric mixer until smooth.
• Gradually beat in sugar on low speed until well blended.
• Add melted chocolate, extracts and food color; mix well.
• Stir in chopped pistachios.
• Spread evenly in prepared pan.
• Garnish with additional pistachios, if desired.
• Refrigerate at least 1 hour or until firm.
• Use foil to lift out of pan onto cutting board.
• Cut into 25 (1 1/2-inch) squares.
• Store in refrigerator.
• Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave white chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan.
• Microwave semi-sweet chocolate and remaining butter in large microwaveable bowl 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread over fudge layer in pan. Sprinkle with nuts. Refrigerate 2 hours or until firm before cutting into 36 squares.

Steps:

• Grease a 9x13 inch baking dish.
• In a medium saucepan over medium-high heat, combine evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating. Stir in pistachios, vanilla and food coloring. Add more drops of food coloring to achieve desired color.
• Pour into prepared pan and cool.

Steps:

• Line an 8x8 baking pan with aluminum foil making sure the foil hangs over the edges of the pan.
• In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk.
• Heat over medium heat until melted and smooth, stirring constantly.
• Add the pudding mix and stir until pudding mix dissolves.
• Add marshmallow and stir until melted and smooth.
• Pour mixture into prepared pan.
• Sprinkle pistachios on top and press down with the palm of your hand.
• Cover with aluminum foil and refrigerate until set.
• 9. When ready to serve remove from pan and remove foil.
• Cut into small pieces and serve.