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Combine the milk chocolate, dark chocolate, butter, and sweetened condensed milk in a heat-proof glass bowl suspended over a saucepan of gently simmering water.
Stir the mixture together until everything is melted and smooth.
Add the 100g of pistachio nuts (or any other nuts you like) and stir to combine.
Transfer the chocolate mixture to a greased and lined rectangular slice tin (about 20cm x 18cm).
Smooth out the surface.
Refrigerate the fudge for about 1 hour or until it has firmed up.
Remove the fudge from the tin and slice it up.