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Dark Fudge with Pistachios


4 dozen


1 1/2 cups granulated sugar
2/3 cup (5 ounce can) evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
12 ounces dark chocolate baking bar, coarsely chopped
1/2 cup plus 2 tablespoons pistachios, coarsely chopped, shelled - divided use
1 teaspoon vanilla extract


Line an 8" x 8" baking pan with aluminum foil, extending foil at least 2" over ends of pan. Set aside.

In a medium, heavy-duty saucepan, combine sugar, evaporated milk, butter and salt. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, chocolate, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Sprinkle remaining 2 tablespoons of nuts over top of fudge. Carefully press nuts into the fudge.

Refrigerate for 2 hours or until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.

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