I would like to believe that confectioners will not call it a simple fudge, because it’s just divine in taste, and for its preparation it’s not you need to use a thermometer for caramel or carry out a frightening soft and hard ball test. I’d rather cook it not really quickly, but without much effort, sending the dessert to freeze. So he It turns out really grainy and soft. If dessert doesn’t go away during a party or with coffee after dinner, I can leave half in the freezer, and put the other half in one or two boxes and use as christmas present. But in this case пирожные должны храниться в холоде. 
Time: 10min plus solidification time Difficulty: easy Quantity: 64 cakes The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr chopped chocolate
- 1 can (400 g.) Of concentrated milk
- A pinch of salt
- 1 tbsp. peeled pistachios
Recipes with similar ingredients: chocolate, milk concentrated, pistachios
Recipe preparation:
- In a pan with a thick bottom over low heat, melt the chopped chocolate, concentrated milk and salt. Put the nuts in a durable bag for freezing and chop them with a rolling pin to get big and small pieces.
- Add nuts to melted chocolate and concentrated milk and mix well. Pour the mixture into a square aluminum shape with a side of 23 cm., smooth the surface.
- Let the fudge cool, then refrigerate it grabbed. You can cut it into small pieces of approximately 2×4 see or make 8×8 cuts to get 64 Diced dessert can be stored in the freezer, and when you is – you can not defrost.
