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Peppermint Pistachio Fudge




Source of Recipe


unknown


List of Ingredients




2 tablespoons unsalted butter
6 oz. semi-sweet chocolate chips
6 oz. bitter-sweet, or dark chocolate chips
14 oz. can organic condensed milk
1 cup roughly chopped pistachios
1 teaspoon concentrated peppermint extract (my addition for a holiday flavor, vary this based on the strength of the extract you find – taste test before pouring into the pan to set!)


Recipe



1. Over a double boiler, melt the butter on low heat.

2. Add the chocolate and stir till it all melts smoothly.

3. Add the condensed milk and peppermint extract, and mix.

4. Add the nuts, mix, then take it off the heat and pour it into a big, shallow foil pan. A bigger pan means more pieces, and shallow means not as large a piece.

5. Let the whole thing cool to room temperature, then refrigerate till the fudge sets.

6. Slice the fudge into little squares like I have, or whatever shape your heart desires.

7. Store them in a container lined with parchment in the fridge, if you’ll eat them soon. Or, freeze the fudge and it’ll last forever (well not really, but for a long time.)