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Pistachio and Cranberry Fudge
Pistachio and cranberry fudge is perfect for the holidays! This bite-sized treat is packed with holiday flavors including white chocolate, cranberries, and pistachios
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Pistachio and cranberry fudge is a delicious bite-sized treat packed with festive colors, flavors, and textures. The perfect holiday treat, the tart flavor from the cranberries perfectly complements the sweetness of the white chocolate fudge and the salty crunch of the pistachios. Creamy and delicious, this treat will have your guests coming back for more!
For more festive fudge recipes, you’ll also want to make gingerbread fudge, eggnog fudge, and mint chocolate chip fudge.
Pistachio and Cranberry Fudge Ingredients
You will need:
- 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
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 Pistachio and Cranberry Fudge
PRO TIP: If you are feeding a crowd, this would be a great recipe to double.
STEP ONE: Line an 8×8 baking dish 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 heat-safe mixing 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 until smooth.
STEP FOUR: Fold in the chopped dried cranberries and chopped unsalted pistachios.
STEP FIVE: Evenly spread the mixture into the prepared baking dish.
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. Gently smooth fudge. Remove the wax paper. Tightly cover the pan and chill in the refrigerator for 2 hours.
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 squares.
PRO TIP: The texture of this fudge is different from many other recipes. It is firm but also somewhat chewy.
How to Serve Pistachio and Cranberry Fudge
The holidays are the perfect time of year for this delicious sweet treat. This white chocolate cranberry pistachio fudge is an ideal recipe to add to all of your festive events. It also makes great homemade holiday gifts, simply add it to a fancy cookie tin along with other yummy treats.
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.
Pistachio and cranberry fudge is a delightful treat for the holiday season! This delicious fudge recipe has the perfect balance of sweetness from the white chocolate, tartness from the cranberries, and nuttiness from the pistachios. Whether you serve it at a holiday party or gift it to friends and neighbors, Fudge is always a welcome treat during the festive time of year!
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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Pistachio and Cranberry Fudge
Pistachio and cranberry fudge is perfect for the holidays! This bite-sized treat is packed with holiday flavors including white chocolate, cranberries, and pistachios
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 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.
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.
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