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.
Servings: 25 servings
Calories: 161kcal
Ingredients
- 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 8x8 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.
- The texture of this fudge is different from many other recipes. It is firm but also somewhat chewy.
Nutrition
Calories: 161kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 35mg | Potassium: 131mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 0.2mg
