Preparation / Directions:
In 2-quart pot bring sugar, sweetened condensed milk, lemon juice and ssalt to a boil over medium heat. Cook on low for 20 to 30 minutes; until mixture reads (236*F.) Remove from heat. Wipe crystals from sides with wooden spoon. Add chocolate; do not stir. Cool to lukewarm (110*F) When thickened and smooth, add vanilla. Fold in Pistachios. Pour into an 8 x 8-in. buttered pan. Cool. Cut into 36 (1-1/2") squares. Makes 3 dozen. NOTE: To roast pistachios, spread in 8 x 8" pan bake in low temperature oven (250*F.) for 1-1/2 hours. This fudge will keep in airtight container for some time.
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