Chocolate Pistachio Fudge


Even after I became a more experienced and accomplished cook, I still feared making fudge, despite the fact that I love it. Every recipe I checked out required a candy thermometer, or had some complicated steps or some weird ingredient. So I blew off the notion of making it myself and just bought fudge on the occasions I had a jonesing for it.


Then one lazy Saturday a few years ago, I had Food Network running in the background, and some chef/cook on there (for the life of me I can’t remember who), grandly and chirpily announced they were making fudge, so stay tuned after the break. I decided to do just that. I watched them make the fudge, took some careful notes, and realized that it’s ridiculously easy and totally doable in one’s own tiny, non-industrial kitchen! No special equipment or weird ingredients are needed at all.


I immediately ran to the store, got some ingredients and set about to try this new glorious thing we call homemade fudge. And whaddya know, it worked!!! Woohoo!! The end result was amazing, rich, luxurious chocolate fudge. It’s insanely simple – an intelligent monkey could do it.


I used semi-sweet chocolate and pistachios for my fudge, but what I’m blogging here is really the method you need for making fool-proof fudge. You can use whatever kind of chocolate or nuts you want. Pistachios are one of my favorite nuts, so that’s what I went with, but this is easily tailored to your own personal preferences. You can omit the nuts if you want, even. I’m so thrilled I watched that Food Network show several years ago, whatever it was. I love being able to make fudge whenever I want!


1 (14 oz.) can of sweetened condensed milk
3 cups chocolate chips, whatever kind you like
1 cup chopped, shelled, salted, roasted, pistachios
1 tsp vanilla extract

In a medium saucepan, add the condensed milk and the chocolate chips. Turn the burner on medium to medium-low heat. Heat until the chocolate is completely melted, stirring frequently. It will be thick and shiny, and will pull away from the saucepan when done. Turn off the heat. Stir in the vanilla extract and chopped nuts.
Pour the mixture into a square 9 inch baking pan that is lined with parchment paper. Put it in the refrigerator for at least 2 hours, until set.
When it is firm and chilled, remove the parchment paper along with the fudge to a cutting board or other smooth surface. Use a very sharp, large knife to cut the fudge into small squares. Serve immediately and keep the leftovers chilled.

3 responses to “Chocolate Pistachio Fudge

  1. Julie,
    How easy is that?
    Love the color, too-I bet with sweet and salty it tastes just great.

    • Texan New Yorker

      Thanks! I can’t believe how easy homemade fudge is to make, so awesome! Yeah, the salty-sweet combination is to die for.

  2. Pingback: Collard Greens, Mushroom and Cheddar Bread Pudding #SundaySupper | The Texan New Yorker

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