Peppermint Pistachio Fudge

Nigella Lawson's Pistachio Fudge is one of the easiest fudge recipes I've seen. It comes out of Nigella Express, a book Nigella personally signed for me I was originally a bit skeptical about this book, but once I bought it, I caught myself making more things out of it than I had expected. Mind you, I don't just make things as in the recipe, but Nigella Express has been great inspiration.

My favorite part of the book has been its awesome photos -- straightforward but with style, and at least one photo for EACH and EVERY recipe. They are the mesmerizing work of photographer Lis Parsons. That photos are often lacking in cookbooks is the biggest reason I don't have as many as I'd like. I just can't get myself to pick one up with no photos. In the last month, I've been to so many bookstores and even a cookbook stall for crying out loud. I've made some great purchases, but so many I otherwise liked, I was disappointed to put down for the lack of photos.
Enough said about cookbooks, now about Nigella's fudge: the only thing I changed (because knowing me, I had to was to add a little peppermint extract. This was to make the fudge more seasonal for the holidays. I also substituted in some dark chocolate. It's a very rich recipe, so small pieces are perfect to serve your guests.

The recipe as adapted from Nigella Express, by Nigella Lawson:

I used:
2 tablespoons unsalted butter
6 oz. semi-sweet chocolate chips
6 oz. bitter-sweet, or dark chocolate chips (my addition, Nigella uses all semi-sweet chocolate)
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!)

My method:
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.) Nigella suggests storing them in your freezer then eating them straight. I keep mine in the fridge because I know it'll be gone in a couple weeks, or likely less

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