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 Time15

Chill Time2

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: Pistachio and Cranberry Fudge Recipe

Servings:

Calories: 112kcal

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.
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