white Chocolate Cranberry Pistachio Fudge
This white chocolate cranberry pistachio fudge is a rich, creamy, and festive treat combining smooth white chocolate, tangy dried cranberries, and crunchy pistachios. Easy to make with no baking required, it is perfect for holiday gifting and gatherings.
Servings: 16 servings
Ingredients
- 3 cups white chocolate chips ensure they are dairy-based and free from any non-permissible ingredients
- 14 ounce sweetened condensed milk (1 can, check for permissible ingredients)
- 1/4 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup dried cranberries unsweetened or lightly sweetened
- 1 cup shelled pistachios roughly chopped
- a pinch salt
Instructions
Prepare Your Pan
- Line an 8x8-inch square baking pan with parchment paper or lightly grease it with butter or non-stick spray to ensure easy removal of the fudge once set.
Melt the White Chocolate Mixture
- In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Stir continuously until the mixture is completely melted and smooth, being careful to keep the heat low to prevent burning or seizing.
Add Vanilla and Salt
- Remove the saucepan from heat. Stir in the vanilla extract and a pinch of salt to enhance flavor and balance the sweetness.
Fold in Cranberries and Pistachios
- Allow the fudge mixture to cool slightly for about 3-5 minutes, then gently fold in the dried cranberries and chopped pistachios to ensure even distribution and prevent sinking.
Transfer to Pan and Chill
- Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Optionally, sprinkle extra pistachios and cranberries on top. Refrigerate for at least 2-3 hours until firm and set.
Slice and Serve
- Once set, lift the fudge out using the parchment paper edges. Cut into small squares with a sharp knife, wiping the knife with a warm damp cloth between slices for clean cuts. Serve immediately or store as directed.
Equipment
- 8x8-inch square baking pan
- Parchment Paper
- Medium Saucepan
- Spatula
- Sharp knife
Notes
Use good-quality white chocolate and melt over low heat to prevent scorching. Soak very sweet dried cranberries in warm water for 10 minutes and drain before use to reduce sweetness. Roughly chop pistachios for texture. Line pan with parchment paper for easy removal. Chill fudge fully for best texture. Variations include swapping cranberries for cherries or raisins, adding orange zest, mixing in white or dark chocolate chunks, using different nuts, adding spices like cardamom or cinnamon, drizzling dark chocolate, or incorporating shredded coconut. Store leftovers in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.