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 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.
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.