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White Chocolate Cranberry Pistachio Fudge Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 3 hours 13 minutes
  • Yield: 24 pieces
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This White Chocolate Cranberry Pistachio Fudge is a luscious, creamy treat combining the sweetness of vanilla and white chocolate with the tartness of dried cranberries and the crunch of pistachios. Perfect for festive occasions or as a delightful homemade gift, this no-bake fudge comes together quickly using simple ingredients and a microwave, then sets into a rich, indulgent dessert with a beautiful texture and flavor contrast.

Ingredients

Scale

Fudge Base

  • 2 cups vanilla chocolate chips
  • 2 cups white chocolate chips
  • 1 cup sweetened condensed milk

Add-ins

  • ¾ cup dried cranberries
  • ¾ cup roughly chopped pistachios (salted or unsalted as preferred)

Instructions

  1. Combine Ingredients: In a large, microwave-safe bowl, mix together the vanilla chocolate chips, white chocolate chips, and sweetened condensed milk until well combined.
  2. Microwave Melting: Microwave the mixture at 50% power in 60-second intervals, stirring thoroughly between each interval. Continue until the chocolate chips are fully melted and the mixture is smooth and uniform in texture.
  3. Incorporate Mix-Ins: Gently fold in most of the dried cranberries and the chopped pistachios, reserving some for topping.
  4. Prepare Baking Dish: Line a 10×7-inch baking dish with parchment paper. If parchment is unavailable, grease the dish or foil well to prevent sticking.
  5. Spread Fudge Mixture: Pour the fudge mixture into the prepared baking dish, spreading it evenly to the edges.
  6. Add Toppings: Sprinkle the remaining cranberries and pistachios over the surface of the fudge and press lightly to set them into the top layer.
  7. Refrigerate: Place the fudge in the refrigerator and chill for at least 3 hours to allow it to set firmly.
  8. Soften Before Cutting: Before cutting, let the fudge sit at room temperature for about 15 minutes to soften slightly for cleaner slices.
  9. Remove from Pan: Lift the fudge out of the baking dish by pulling on the edges of the parchment paper and place it onto a cutting board.
  10. Slice Portions: Cut the fudge into 24 pieces by making 5 cuts lengthwise and 3 cuts widthwise for evenly sized squares.
  11. Store Properly: Keep the fudge in an airtight container at room temperature to maintain freshness and texture.

Notes

  • Be careful when microwaving; stirring between intervals is crucial to avoid burning the chocolate.
  • Using parchment paper makes it easier to remove fudge from the pan cleanly.
  • You may adjust the amount of cranberries and pistachios according to your taste preferences.
  • Store fudge at room temperature away from heat and direct sunlight for up to a week.
  • Softening fudge before slicing ensures neat, smooth edges.

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Find it online: https://speedyhomecooking.com/white-chocolate-cranberry-pistachio-fudge-recipe/