This Cranberry Pistachio White Chocolate Fudge is chewy, creamy, sweet, and indulgent! Made with only 7 ingredients and taking just minutes to make, it’s a perfect, easy-to-make treat for this festive season!
This recipe was originally published on December 1, 2023
If you’re looking for a quick and easy no-bake Christmas treat, you’ll love this Cranberry Pistachio White Chocolate Fudge recipe! White chocolate fudge is a must in the holiday season and this should definitely be in your dessert platter. These are made with condensed milk, butter, dried cranberries, and roasted pistachios. The process is so simple to make and it sets for about an hour in refrigerator. You can mix and match the dried fruit and nuts according to your favs, but I love the red cranberries and green pistachios in this white chocolate fudge. It’s so vibrant and festive!
WHY YOU’LL LOVE THIS CRANBERRY PISTACHIO WHITE CHOCOLATE FUDGE
- It’s a quick and easy holiday treat that’s perfect for sharing with your loved ones!
- Not only incredibly easy to make, it is also a beautiful addition to your dessert platter.
- It’s not just delicious but visually appealing as well.
- You can mix and match the dried fruit and nuts according to your favs.
INGREDIENTS NEEDED & NOTES
White Chocolate – You can use your favorite white chocolate, but use good quality white chocolate for the best texture and flavor. Avoid using white chocolate chips as they contain stabilizers that can create a grainy texture.
Pistachio – Grab the roasted pistachios. This is a no-bake recipe so do not use raw pistachios.
Cranberry – You’ll need dried cranberries to make this recipe.
Condensed Milk – This recipe uses sweetened condensed milk for the flavor. This also make the fudge creamy and smooth.
Butter – You can use salted or unsalted butter, but if you use salted butter, I recommend skipping the salt.
Vanilla Extract – To enhance the flavor. You can use vanilla extract, vanilla bean paste, or real vanilla bean.
Salt – This will do the job of balancing out the flavor.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- 8-inch baking pan or baking dish
- Parchment paper
- Heatproof mixing bowl
- Small saucepan
- Rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CRANBERRY PISTACHIO WHITE CHOCOLATE FUDGE
(Be sure to check the recipe card below for the full ingredients list & instructions)
- 16oz high-quality white chocolate, chopped
- 14oz sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 tablespoon unsalted butter
•1/4 teaspoon salt - 3/4 cup dried cranberries
- 3/4 cup pistachios, roughly chopped
Lightly grease an 8-inch baking pan or baking dish, then line every side of your pan with parchment paper. Let the excess hang over the sides to form a sling so you can easily lift the fudge.
Fill a saucepan with a little water, about 1/4 full, and bring it to a boil. Then reduce the heat to medium-low and simmer it. In a medium heatproof bowl, combine the white chocolate, sweetened condensed milk, butter, vanilla extract, and salt.
Place the bowl on top of the saucepan with simmering water. Make sure the bottom of the bowl not touching the water. Stir frequently until the white chocolate has melted and the mixture is completely smooth. Remove from heat, then fold in the chopped pistachios and dried cranberries.
Pour the fudge mixture into the prepared pan, smooth the top, and sprinkle with extra pistachios and cranberries. Cover with plastic wrap and refrigerate for at least 1 hour before removing from the pan. Slice the fudge into small squares, and enjoy!
TIPS FOR MAKING THE BEST CRANBERRY PISTACHIO WHITE CHOCOLATE FUDGE
- Line your pan with parchment paper, and let the excess hang over the sides to form a sling so you can easily lift the fudge.
- Don’t overcook the white chocolate mixture! Just melt the white chocolate until smooth.
- You’ll want a rubber spatula to scrape the bowl clean as you pour the mixture into the pan.
- Sprinkle extra cranberries and pistachios into the top of the fudge before chilling it for a better presentation.
HERE’S HOW TO STORE THE CRANBERRY PISTACHIO WHITE CHOCOLATE FUDGE
Place your Cranberry Pistachio White Chocolate Fudge in an airtight container and store it in the fridge for 3-4 weeks.
Fudge freezes really well too, you can freeze it for about 3 months. Simply cover the baking pan with layers of plastic wrap or cut it into individual slices and wrap each piece with plastic wrap. Then, store the fudge in a freezer-safe container. Allow it to defrost overnight in the fridge before serving.
Cranberry Pistachio White Chocolate Fudge
This Cranberry Pistachio White Chocolate Fudge is chewy, creamy, sweet, and indulgent! Made with only 7 ingredients and takes just minutes to make, this is a perfect easy to make treat for this festive season!
Ingredients
- 16oz high-quality white chocolate, chopped
- 14oz sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 tablespoon unsalted butter
- 1/4 teaspoon salt
- 3/4 cup dried cranberries
- 3/4 cup pistachios, roughly chopped
Instructions
Lightly grease an 8-inch baking pan or baking dish, then line every side of your pan with parchment paper. Let the excess hang over the sides to form a sling so you can easily lift the fudge.
Fill a saucepan with a little water, about 1/4 full, and bring it to a boil. Then reduce the heat to medium-low and simmer it. In a medium heatproof bowl, combine the white chocolate, sweetened condensed milk, butter, vanilla extract, and salt.
Place the bowl on top of the saucepan with simmering water. Make sure the bottom of the bowl not touching the water. Stir frequently until the white chocolate has melted and the mixture is completely smooth. Remove from heat, then fold in the chopped pistachios and dried cranberries.
Pour the fudge mixture into the prepared pan, smooth the top, and sprinkle with extra pistachios and cranberries. Cover with plastic wrap and refrigerate for at least 1 hour before removing from the pan. Slice the fudge into small squares, and enjoy!
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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!
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