Celebrate the season with this Cranberry Pistachio Fudge, a festive combination of sweet, tart cranberries and crunchy pistachios in a creamy white chocolate base. Its vibrant colors and luxurious flavor make it a show-stopping addition to your holiday dessert spread or a thoughtful edible gift.
Ingredients
- 3 cups white chocolate chips: The base for this rich and creamy fudge.
- 1 can (14 oz) sweetened condensed milk: Adds smoothness and sweetness.
- 1 tsp vanilla extract: Complements the sweetness of the white chocolate.
- 1 cup dried cranberries: Adds tartness and festive color.
- 1 cup shelled pistachios (roughly chopped): Provides a nutty crunch and vibrant green color.
Supplies Needed
- 8×8-inch baking dish
- Parchment paper
- Microwave-safe mixing bowl
- Rubber spatula
Instructions
Prepare Your Workspace:
Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Melt the White Chocolate:
Combine the white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Heat in 30-second intervals, stirring between, until melted and smooth. - Add Vanilla and Mix-Ins:
Stir in the vanilla extract. Gently fold in the dried cranberries and chopped pistachios, reserving a handful of each for garnish. - Pour and Smooth:
Pour the mixture into the prepared baking dish and spread evenly with a spatula. - Garnish:
Sprinkle the reserved cranberries and pistachios on top, pressing them gently into the fudge. - Chill and Set:
Refrigerate the fudge for at least 2 hours, or until completely firm. - Slice and Serve:
Use the parchment overhang to lift the fudge out of the pan. Slice into squares and serve or package for gifting.
Storage Tips
- Room Temperature: Store in an airtight container in a cool place for up to 1 week.
- Refrigeration: Keep in the fridge for up to 2 weeks for longer freshness.
- Freezing: Freeze individual squares for up to 3 months. Thaw in the fridge before serving.
Recipe Tips & Tricks
- Tip 1: Use high-quality white chocolate for a smoother, richer flavor.
- Tip 2: Soak the dried cranberries in warm water for 5 minutes to make them plumper.
- Tip 3: Toast the pistachios lightly in the oven at 350°F for 5-7 minutes to enhance their flavor.
Variations
- Dark Chocolate Cranberry Pistachio Fudge: Swap white chocolate for dark chocolate for a deeper flavor.
- Orange Cranberry Fudge: Add 1 tsp orange zest to the mixture for a citrusy twist.
- Peppermint Pistachio Fudge: Stir in ½ tsp peppermint extract for a refreshing holiday flair.
FAQ
Q: Can I use other nuts instead of pistachios?
Yes, chopped almonds or walnuts work well as substitutes.
Q: Can I make this dairy-free?
Yes, use dairy-free white chocolate and sweetened condensed coconut milk.
Q: How do I prevent the fudge from sticking to the knife?
Dip your knife in hot water and wipe dry before slicing for clean edges.
Final Thoughts
This Cranberry Pistachio Fudge is a festive, flavorful, and visually stunning dessert that’s perfect for the holiday season. Its combination of tart cranberries and crunchy pistachios creates a treat that’s as delightful to look at as it is to eat. Make it part of your holiday tradition this year!
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