Chocolate Pistachio Fudge Bites Recipes

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CHOCOLATE PISTACHIO FUDGE



Chocolate Pistachio Fudge image

I am willing to believe that a confectioner wouldn't call this proper fudge, but it tastes divine, and you won't need a sugar thermometer or have to test for frightening soft or hard ball stages. I like this best made slightly less express, but with no greater effort, by stashing it in the deep freeze. It goes really grainy and fudgy this way. If I'm not handing this straight round at a party or with coffee after dinner, I might keep half in my freezer and put the other half in one or two boxes for Christmas presents. Make sure they stay cold, though.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h10m

Yield 64 pieces of rich fudge

Number Of Ingredients 4

12 ounces 70 percent dark chocolate, chopped or 12 ounces semisweet chocolate, chopped
1 (14-ounce) can condensed milk
Pinch salt
1 cup shelled pistachios

Steps:

  • Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
  • Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
  • Add the nuts to the melted chocolate and condensed milk and stir well to mix.
  • Pour this mixture into a 9-inch square foil tray, smoothing the top.
  • Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.
  • Once cut you can keep it in the freezer, no need to thaw just eat straight away.

PISTACHIO FUDGE



Pistachio Fudge image

Number Of Ingredients 6

3/4 cup white chocolate chips
6 Tablespoons butter
1/3 cup water
1 package (4 serving size) instant Pistachio Pudding Mix
3 cups powdered sugar
1/2 cup shelled Pistachios

Steps:

  • Line an 8x8 square baking pan with foil. Set aside.
  • In a microwave safe large bowl, melt chocolate chips, butter and water, in microwave, on high for 1 minute. Remove from microwave and stir until chocolate chips are fully melted. If needed heat for an additional 30 seconds.
  • Stir dry pudding mix to chocolate mixture. Once completely combined, stir in sugar, one cup at a time. Fold in shelled pistachios.
  • Press fudge into prepared pan. Refrigerate for 2 hours to set.
  • Remove fudge from pan and remove foil. Use a sharp knife to cut cleanly into squares. Store in an airtight container.

CHOCOLATE-PISTACHIO FUDGE BITES



Chocolate-Pistachio Fudge Bites image

You don't need a big bag of pistachios to make these chocolate-covered fudge bites; they get their distinctive color from pistachio-flavor pudding.

Provided by My Food and Family

Categories     Nuts

Time 2h15m

Yield 18 servings

Number Of Ingredients 7

1 pkg. (4 oz.) BAKER'S White Chocolate
1/2 cup butter or margarine, divided
1/3 cup water
1 pkg. (3.9 oz.) JELL-O Pistachio Flavor Instant Pudding
3 cups powdered sugar
2 oz. BAKER'S Semi-Sweet Chocolate
2 Tbsp. chopped pistachios

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave white chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
  • Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan.
  • Microwave semi-sweet chocolate and remaining butter in large microwaveable bowl 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread over fudge layer in pan. Sprinkle with nuts. Refrigerate 2 hours or until firm before cutting into 36 squares.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 130 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 28 g, Protein 1 g

PISTACHIO FUDGE



Pistachio Fudge image

Chocolates - Week 1, May 18th These recipes are copied straight from my notes in my individual production pastry class. I'm putting them here on just a pinch for my own posterity. This can be made with any kind of nut.

Provided by Jordan Michelle Falco

Categories     Chocolate

Number Of Ingredients 6

1 c granulated sugar
1/2 c butter
14 oz sweetened condensed milk
4 oz chocolate chips (dark or milk)
3/4 c roasted, unsalted pistachios
1 Tbsp vanilla extract

Steps:

  • 1. Prepare a square mould with parchment paper, making sure to cover all of the sides. You can grease the pan, but not nessicary, parchment works best.
  • 2. Heat sugar, condensed milk and butter until the sugar has disolved. Boil, stirring constantly, to 240F
  • 3. Remove from heat, add vanilla, chocolate, and nuts. Mix until smooth. Pour into prepared mould and allow to cool and firm.

CHOCOLATE-PISTACHIO FUDGE TART



Chocolate-Pistachio Fudge Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 12

Nonstick cooking spray, for pan
1 1/2 cups raw pistachios
3 tablespoons sugar
1/2 teaspoon kosher salt
6 whole graham crackers
8 tablespoons (1 stick) unsalted butter, melted
8 ounces bittersweet chocolate, chopped
1 1/2 cups heavy cream
3/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/2 cup dried apricots, chopped
Lightly whipped cream, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
  • For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
  • For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
  • Serve with whipped cream if desired.

PISTACHIO FUDGE



Pistachio Fudge image

Creamy, nutty fudge with a light green color is perfect for holiday occasions. Melting the white chocolate in the microwave is the only cooking needed.

Provided by Mom2Rose

Categories     Candy

Time 1h20m

Yield 25 square pieces, 25 serving(s)

Number Of Ingredients 8

1 lb white baking chocolate
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon green food coloring
1/2 cup chopped pistachios
additional pistachios, if desired (to garnish)

Steps:

  • Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
  • Spray with no stick cooking spray.
  • Melt chocolate in microwave, as directed on package of chocolate.
  • Beat cream cheese in large bowl with electric mixer until smooth.
  • Gradually beat in sugar on low speed until well blended.
  • Add melted chocolate, extracts and food color; mix well.
  • Stir in chopped pistachios.
  • Spread evenly in prepared pan.
  • Garnish with additional pistachios, if desired.
  • Refrigerate at least 1 hour or until firm.
  • Use foil to lift out of pan onto cutting board.
  • Cut into 25 (1 1/2-inch) squares.
  • Store in refrigerator.
  • Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.

CHOCOLATE PISTACHIO BISCOTTI



Chocolate Pistachio Biscotti image

Chocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 40 cookies.

Number Of Ingredients 11

1/3 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
3 large eggs, room temperature
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1/3 cup baking cocoa
2-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1/2 cup pistachios
1/2 cup dried cranberries

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries., Divide dough into 4 portions. On ungreased baking sheets, shape portions into 10x2-1/2-in. rectangles. Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire racks; cool 5 minutes. , Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 107 calories, Fat 4g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 48mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

WHITE CHOCOLATE PISTACHIO FUDGE



White Chocolate Pistachio Fudge image

Make and share this White Chocolate Pistachio Fudge recipe from Food.com.

Provided by grandma2969

Categories     Candy

Time 3h55m

Yield 3 dozen

Number Of Ingredients 7

2 cups sugar
1/4 cup sweetened condensed milk
2 tablespoons fresh lemon juice
1/4 teaspoon salt
10 ounces white chocolate
1 teaspoon vanilla
1 cup shelled roasted pistachios

Steps:

  • In a 2 quart saucepan, combine sugar, sweetened condensed milk, lemon juice and salt to a boil over medium heat.
  • lower to simmer and cook for 20-30 minutes, (236*).soft ball stage on candy thermometer.
  • remove from heat and wipe crystals from sides of pan with wooden spoon.
  • add chocolate.DO NOT STIR.
  • cool to lukewarm.about 110*.
  • when thickened and smooth, add vanilla.
  • fold in pistachios.
  • pour into 8x8" square buttered pan.
  • cool and then cut into squares.
  • to roast pistachios.
  • spread in an 8"x8" pam and bake at low temperature (250*) for 1 1/2 hours.
  • this fudge will keep in an air tight container for some time.

Nutrition Facts : Calories 1346.3, Fat 51.4, SaturatedFat 22, Cholesterol 21.9, Sodium 477.4, Carbohydrate 215.1, Fiber 4.3, Sugar 206.5, Protein 16.4

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