Pistachio and Cranberry Fudge

This delicious pistachio and cranberry fudge has the perfect balance of sweetness from the white chocolate, tartness from the cranberries, and nuttiness from the pistachios. 

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Prep Time15 minutes mins

Total Time2 hours hrs 15 minutes mins

Servings36

Pistachio and cranberry fudge is a delicious combination of tartness from the cranberries with the rich crunchy pistachios for a sweet treat that will satisfy any taste buds. This would be a delightful treat for the holiday season.

Pistachio And Cranberry Fudge Ingredients

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You’ll need:

• 1 (14-ounce) can of sweetened condensed milk
• 2¼ cups of white chocolate chips
• ½ cup of chopped dried cranberries
• ½ cup of chopped unsalted pistachios
• 1 teaspoon of unsalted butter, softened

Substitutions And Additions

PISTACHIOS: You can use lightly salted pistachios if you cannot find them unsalted.

DRIED CRANBERRIES: Dried cherries can be substituted for dried cranberries.

WHITE CHOCOLATE CHIPS: High-quality white chocolate chips, like Ghiradelli, work the best.

But if you are in a pinch, you can substitute them with white almond bark.

How To Make This Pistachio And Cranberry Fudge Recipe

STEP ONE: Line an 8×8 square pan with parchment paper. Set it aside.

STEP TWO: Using a medium-sized heatproof glass bowl, add the white chocolate chips. 

STEP THREE: Pour the sweetened condensed milk over the white chocolate chips. Microwave for 45 seconds. Stir.

Microwave for another 15 seconds and stir white chocolate mixture until smooth.

STEP FOUR: Fold in the chopped dried cranberries and chopped pistachios. 

STEP FIVE: Evenly spread the mixture into the prepared pan.

STEP SIX: Tear a piece of wax paper and spread the teaspoon of unsalted butter onto the wax paper.

STEP SEVEN: Evenly press the buttered wax paper on top of the fudge and gently smooth fudge. Remove the wax paper.

Tightly cover the pan with aluminum foil or plastic wrap and chill in the refrigerator for two hours or more.

STEP EIGHT: Remove the fudge from the refrigerator. 

STEP NINE: Using a cutting board and a sharp knife, carefully cut 1½ inch x 1½ inch small squares.

How to Serve

This white chocolate cranberry pistachio fudge is a perfect holiday treat or even as a gift to give to your neighbors.

Whip up our Oreo fudge and Christmas fudge for two more delightful treats to serve.

Fudge is always a welcome gift during the festive time of year.

Our gingerbread fudge and eggnog fudge would be tasty options alongside this decadent fudge.

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Storage

IN THE FRIDGE: Keep any leftovers of this homemade fudge in an airtight container in the refrigerator for two weeks.

IN THE FREEZER: This creamy cranberry pistachio fudge recipe can be kept in the freezer in an airtight container for up to three months.

The tart flavor from the cranberries perfectly complements the sweetness of the white chocolate fudge and salty crunch of the pistachios. This pistachio and cranberry fudge recipe is full of festive colors, flavors, and textures that will have your guests coming back for more! 

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Pistachio and Cranberry Fudge

5 from 3 votes

This delicious pistachio and cranberry fudge has the perfect balance of sweetness from the white chocolate, tartness from the cranberries, and nuttiness from the pistachios. 

Prep Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 36

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Ingredients

  

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• 14 ounces sweetened condensed milk
• 2¼ cups white chocolate chips
• ½ cup chopped dried cranberries
• ½ cup chopped unsalted pistachios
• 1 teaspoon unsalted butter, softened

Instructions

 

• Line an 8×8 baking dish with parchment paper. Set it aside.
• Using a medium-sized heat-safe mixing bowl, add the white chocolate chips.
• Pour the sweetened condensed milk over the white chocolate chips. Microwave for 45 seconds. Stir. Microwave for another 15 seconds and stir until smooth.
• Fold in the chopped dried cranberries and chopped unsalted pistachios.
• Evenly spread the mixture into the prepared baking dish.
• Tear a piece of wax paper and spread the teaspoon of unsalted butter onto the wax paper.
• Evenly press the buttered wax paper on top of the fudge. Gently smooth fudge. Remove the wax paper. Tightly cover the pan and chill in the refrigerator for 2 hours.
• Remove the fudge from the refrigerator.
• Using a cutting board and a sharp knife, carefully cut 1½ inch x 1½ inch squares.

Video

Notes

• If you are feeding a crowd, this would be a great recipe to double.
• When lining the pan with parchment paper, allow a little bit of excess paper to overhang the edges of the pan to make it easy to lift out the fudge for slicing.
• We found the longer this fudge chilled, the better it firmed up. So don’t skimp on the chilling time for this recipe.
• Before chilling, score the top of the fudge with a knife to make slicing it easier later.
• The texture of this fudge is different from many other recipes. It is firm but also somewhat chewy.

Nutrition

Calories: 112kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 91mg | Fiber: 1g | Sugar: 14g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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