- 395g can sweetened condensed milk
- 375g packet dark baking melts
- 1 cup pistachios, toasted
Grease a large, deep loaf pan (base measures 11.5cm x 20cm x 9cm deep). Line base and two sides with baking paper, extending paper 2cm above pan edges.
Place condensed milk and chocolate in a medium saucepan over a medium to low heat. Stir until chocolate is melted and mixture is smooth.
Remove pan from heat. Stir in nuts. Pour into the prepared pan.
Refrigerate for 3 hours, or overnight until firm. Lift fudge out of pan. Cut into squares.