Chocolate Pistachio Fudge Recipe – Easy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Chocolate Pistachio Fudge Recipe – Easy Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s relatively easy to make and guaranteed to impress. This Chocolate Pistachio Fudge is exactly that! I first made this for Diwali a few years ago, and it disappeared within hours – seriously! It’s rich, decadent, and that little hint of pistachio just elevates everything. Plus, it’s a fantastic no-bake dessert, perfect when you want something sweet without turning on the oven. Let’s get started, shall we?

Why You’ll Love This Recipe

This fudge is a winner for so many reasons. It requires minimal effort, with a prep time of just 10 minutes. It’s incredibly satisfying – that smooth, melt-in-your-mouth texture is just heavenly. And the combination of chocolate and pistachio? A classic for a reason! It’s also a great make-ahead dessert, perfect for gifting or having on hand when sweet cravings strike. You’ll get around 25 small pieces from this recipe, making it ideal for sharing (or not!).

Ingredients

Here’s what you’ll need to whip up a batch of this delicious fudge:

• 1 cup (approximately 170g) chocolate chips
• 1 tbsp (14g) butter
• 1 cup (approximately 240ml) condensed milk
• 1 tsp (5ml) vanilla extract
• ½ – ¾ cup (approximately 60-90g) pistachios, chopped
• Pinch of salt (approximately 1g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how your fudge turns out.

Chocolate Chips: Types & Quality

The quality of your chocolate chips really shines through. I prefer using semi-sweet chocolate chips for a balanced flavour, but you can use dark, milk, or even white chocolate depending on your preference. Look for good quality chips – they melt smoother and taste better.

Pistachios: Regional Varieties & Roasting for Flavor

Pistachios are the star alongside the chocolate! You can use any variety you like – Kacchi Ghoti pistachios are wonderfully fragrant, but even store-bought shelled pistachios work great. Pro tip: Lightly roasting the pistachios before chopping them intensifies their flavour. Just a few minutes in a dry pan is all it takes.

Condensed Milk: Full Fat vs. Low Fat & Impact on Texture

Full-fat condensed milk is the way to go for the richest, creamiest fudge. Low-fat versions can work, but the texture won’t be quite as luxurious.

Butter: Salted vs. Unsalted – Which to Use?

I usually use salted butter in this recipe, as it balances the sweetness beautifully. If you only have unsalted butter, just add that pinch of salt to really make the flavours pop!

Vanilla Extract: Real vs. Imitation

Real vanilla extract adds a depth of flavour that imitation vanilla just can’t match. It’s worth the splurge!

Salt: Enhancing Sweetness – A Pinch Makes a Difference

Don’t skip the salt! It might seem counterintuitive in a sweet treat, but a tiny pinch actually enhances the sweetness and balances the flavours.

Step-By-Step Instructions

Alright, let’s get cooking (well, melting!).

1. Line a square baking pan (around 8×8 inches or 20×20 cm) with parchment paper. This makes removing the fudge so much easier. Set it aside for now.
2. In a heavy-bottomed pan, melt the chocolate chips over medium-low heat. Keep a close eye on it – you don’t want it to burn!
3. Once the chocolate starts to melt, stir in the butter. Continue stirring until everything is smooth and glossy.
4. Pour in the condensed milk and vanilla extract. Mix well until everything is beautifully combined.
5. Remove the pan from the heat and gently fold in the chopped pistachios.
6. Pour the mixture into the prepared pan and spread it out evenly.
7. Let it cool to room temperature, then refrigerate for at least 2-3 hours, or until firm. Patience is key here!
8. Once firm, lift the fudge out of the pan using the parchment paper. Cut it into squares with a sharp knife.
9. Store the fudge in an airtight container in the refrigerator.

Expert Tips

Here are a few things I’ve learned over the years to make this fudge perfect every time:

Achieving the Perfect Fudge Texture

The key to a smooth, creamy fudge is gentle heat and constant stirring. Don’t rush the melting process!

Preventing Crystallization

Crystallization can make your fudge grainy. To prevent this, avoid stirring vigorously and make sure no water gets into the mixture.

Working with Chocolate

Using a double boiler or a heatproof bowl set over a simmering pot of water is a great way to melt chocolate gently and evenly.

Chopping Pistachios for Even Distribution

I like to roughly chop the pistachios – you want some texture, but not huge chunks.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chocolate Pistachio Fudge

Use vegan chocolate chips and a plant-based condensed milk alternative. It’s just as delicious!

Gluten-Free Chocolate Pistachio Fudge

This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.

Spice Level: Adding a Touch of Cardamom or Chili

My friend Priya loves adding a pinch of cardamom powder for a warm, fragrant twist. A tiny pinch of chili powder can also add a surprising kick!

Festival Adaptations: Diwali or Holi Gifting

Package the fudge squares in pretty little boxes or wrap them in colourful paper for a festive touch. It makes a wonderful homemade gift!

Dark Chocolate vs. Milk Chocolate Fudge

Experiment with different types of chocolate! Dark chocolate creates a richer, more intense fudge, while milk chocolate is sweeter and creamier.

Serving Suggestions

This fudge is delicious on its own, but you can also serve it with:

• A cup of chai (of course!)
• A scoop of vanilla ice cream
• Fresh berries

Storage Instructions

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for up to 2 months.

FAQs

Let’s answer some common questions:

What is the best type of chocolate to use for fudge?

Good quality semi-sweet chocolate chips are my go-to, but feel free to experiment with dark, milk, or white chocolate!

Can I make this fudge ahead of time?

Absolutely! You can make it up to a week in advance and store it in the refrigerator.

How do I prevent the fudge from becoming grainy?

Avoid stirring vigorously and make sure no water gets into the mixture. Gentle heat is key!

Can I use other nuts instead of pistachios?

Definitely! Almonds, walnuts, or cashews would all be delicious.

What is the shelf life of homemade chocolate fudge?

Up to 2 weeks in the refrigerator, or 2 months in the freezer.

Is it necessary to use a water bath when melting the chocolate?

It’s not essential, but it helps prevent the chocolate from burning. If you’re careful and use low heat, you can melt it directly in a pan.

Enjoy making (and eating!) this delicious Chocolate Pistachio Fudge. I hope it brings a little sweetness to your day! Let me know in the comments if you try it and how it turns out. Happy baking!