Chocolate Pistachio Fudge
This fudge is so rich and chocolaty, nutty, and decadent, made with heavy cream and unsweetened chocolate for a pure classic chocolate fudge flavor. I love the look and taste of roasted pistachios. I used salted pistachios which add a bit of salty contrast to the sweet fudge.
Look for shelled pistachios in the bulk section of your grocery store, they are normally already roasted and lightly salted. If using un-roasted pistachios, lightly toast before using to enhance their flavor. You can substitute almost any other nut for the pistachios if you prefer, such as almonds, hazelnuts, pecans, or walnuts. Toast the nuts before using as toasting them brings out their wonderful nutty flavor.
Look for shelled pistachios in the bulk section of your grocery store, they are normally already roasted and lightly salted. If using un-roasted pistachios, lightly toast before using to enhance their flavor. You can substitute almost any other nut for the pistachios if you prefer, such as almonds, hazelnuts, pecans, or walnuts. Toast the nuts before using as toasting them brings out their wonderful nutty flavor.
Recipe type: Dessert | Candy | Chocolate
Prep time:
Total time:
Recipe Notes
Equipment: Large Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: One 9" Square Baking Pan Pan Prep: Parchment Lined Storage: Airtight Container, Cool Place
Help: Chocolate Types
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use a Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Chocolate Types
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use a Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Candy:
- 3 cups granulated sugar
- ¾ cup whipping (heavy) cream
- ½ cup whole milk
- ¼ cup light corn syrup
- 6 ounces unsweetened baking chocolate, chopped into small pieces
- ¼ cup (½ stick) unsalted butter, cut into small pieces
- 2 teaspoons pure vanilla extract
- 1 cup pistachios, toasted, coarsely chopped or, substitute almonds, hazelnuts, pecans, or walnuts, toasted and coarsely chopped
Instructions
Prepare one 9 inch square pan. Line the pan with parchment paper, allowing overhang on all sides. Lightly grease the top of the parchment paper. Tip: rub a bit of vegetable shortening or butter in the pan bottom, pan corners, and pan sides to help the parchment paper stay in place. Or, line the pan with foil, allowing overhang on all sides, and lightly grease the top.
Candy:
- In a large heavy-bottomed pan, combine granulated sugar, whipping cream, whole milk, and corn syrup. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.
- Continue to heat until the mixture simmers, simmer for 1 minute. Reduce the heat to low; add the chopped chocolate and stir until the chocolate is melted and thoroughly combined.
- Increase the heat to medium or medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 230 degrees to slow the cooking because at this point it will quickly reach 238 degrees.
- Let the candy sit until the bubbling has stopped. Scatter the butter pieces on top of the hot candy and add the vanilla, but don’t stir. After the candy has cooled a bit, give the candy a quick stir to combine the butter and vanilla but don’t worry about completely combining at this step. Let candy sit until cooled to approximately 140 to 150 degrees.
- When candy is cooled to approximately 140 to 150 degrees, beat with a wooden spoon until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes. Quickly add the pistachios and stir just until mixed.
- Scrape the candy into the prepared pan and smooth the top with a rubber spatula or wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands.
- Cut into approximately 1-inch squares before completely set. Let set about 1 to 4 hours to completely cool and become firm.