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Pistachio and Cranberry Fudge

close up shot of a plate of 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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Table of Contents
  1. Pistachio and Cranberry Fudge Ingredients
  2. How to Make This Pistachio and Cranberry Fudge Recipe
  3. How to Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

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.

Pistachio and Cranberry Fudge Ingredients

You’ll need:

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

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How to Make This Pistachio and Cranberry Fudge Recipe

PRO TIP:

If you are feeding a crowd, this would be a great recipe to double.

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

PRO TIP:

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.

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 2 hours or more.

PRO TIP:

We found the longer this fudge chilled the better it firmed up. So don’t skimp on the chilling time for this recipe.

STEP EIGHT: Remove the fudge from the refrigerator. 

PRO TIP:

Before chilling, score the top of the fudge with a knife to make slicing it easier later.

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

PRO TIP:

The texture of this fudge is different from many other recipes. It is firm but also somewhat chewy.

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.

Storage

IN THE FRIDGE: Keep any leftovers of this homemade fudge in an airtight container in the refrigerator for 2 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 cranberry fudge recipe is full of festive colors, flavors, and textures that will have your guests coming back for more! 

FREQUENTLY ASKED QUESTIONS

Can I freeze this white chocolate pistachio and cranberry fudge?

This easy recipe can be frozen in an airtight container for up to three months.

Does this cranberry pistachio fudge need to be refrigerated?

This easy fudge recipe should be kept in the refrigerator, otherwise it will get too soft sitting on the counter.

How do I slice chilled fudge easily?

To easily slice this white fudge with pistachios and cranberries, dip a large sharp flat knife in boiling water, dry it completely and cut one long slice (the heat will help the blade to glide through).

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close up shot of a plate of Pistachio and Cranberry Fudge

Pistachio and Cranberry Fudge

5 from 1 vote
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
Total Time 2 hours 15 minutes
Servings 36

Ingredients
  

  • 14 ounces sweetened condensed milk
  • 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-size 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.

Notes

PRO TIP: If you are feeding a crowd, this would be a great recipe to double.
 
PRO TIP: 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.
 
PRO TIP: We found the longer this fudge chilled the better it firmed up. So don’t skimp on the chilling time for this recipe.
 
PRO TIP: Before chilling, score the top of the fudge with a knife to make slicing it easier later.
 
PRO TIP: 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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