Honestly, it's so hot a bit of micro-waving is all I am up for. I took freezer fudge to the Doctors and Nurses at the vet and they said it was delicious. I whipped up this batch for MrsDrWho in 5 minutes, and then just an hour in the freezer and it was ready to cut and eat. I think it is important to use the best chocolate you can, I used some with 70% cocoa solids. The recipe calls for pistachios, but any nuts, or none, would do. I quite like the Christmassy effect of the red cranberries and the green nuts. I've also jumped on the salt bandwagon, and salt does indeed enhance the flavour of chocolate and caramel. Just saying.
There are Easter eggs and Hot Cross buns in the shops already, so maybe you could get a head start by making some of this fudge and freezing it for later on. Or just eat it now.
It is kept in the freezer, it hasn't been cooked enough to thicken, so it will be too soft in the fridge.
Nigella says to cut this into 64 pieces, but I defy you to make such tiny morsels!! I tasted a tiny corner and it doesn't taste 'frozen' at all.
Freezer Fudge makes 64 pieces (Pshaw!!)
- 350g good dark chocolate, at least 70% cocoa solids
- 1 tin of condensed milk- 395g
- 30g unsalted butter
- 150g unsalted pistachios- I used 85g and 65g of cranberries
Prepare a tin. I used my small long bar tin because I was already using my square 20cm tin. I lined it with clingwrap. I left enough overlap to seal the top.
You can melt the butter, chocolate and condensed milk in a saucepan over a low heat, but I microwaved it on 70% power for 1 minute bursts. You're looking for almost melted and then use the residual heat in the bowl to continue the process as you stir.