This White Chocolate Cranberry Pistachio Fudge is the perfect sweet treat for the holiday season. The combination of creamy white chocolate, tart dried cranberries, and crunchy pistachios makes this fudge both festive and irresistible. With only a few ingredients and minimal prep time, it’s an easy dessert that’s perfect for gifting or enjoying yourself!
Ingredients:
- 1 (14 oz) can sweetened condensed milk
- 14 oz white chocolate, chopped
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- 1 cup dried cranberries, chopped
- ¾ cup pistachios, chopped
Directions:
Step 1: Prepare the Pan
Line an 8×8 inch baking pan with parchment paper, allowing some overhang on the sides for easy removal of the fudge.
Step 2: Melt the Chocolate
In a medium saucepan, warm the sweetened condensed milk over medium heat. Add the chopped white chocolate and butter, stirring constantly until the chocolate and butter are melted and the mixture is smooth.
Step 3: Add Flavor and Mix-Ins
Remove the saucepan from the heat and stir in the vanilla extract. Fold in the chopped dried cranberries and pistachios, ensuring they are evenly distributed throughout the fudge mixture.
Step 4: Pour and Chill
Pour the fudge mixture into the prepared baking pan and use a spatula to smooth the top. Place the pan in the refrigerator and chill for at least 2 hours, or until the fudge is firm.
Step 5: Cut and Serve
Once the fudge has chilled, remove it from the pan using the parchment overhang. Let the fudge sit at room temperature for a few minutes before cutting it into 36 small squares. Serve and enjoy!
Serving and Storage Tips:
- Serving: Serve at room temperature for the best texture and flavor. Perfect for holiday parties, gift boxes, or just a sweet treat at home!
- Storage: Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Allow it to sit at room temperature for a few minutes before serving.
- Freezing: You can freeze the fudge for up to 3 months. Wrap the fudge tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw in the refrigerator overnight before serving.
Helpful Notes:
- Pistachio Substitutes: If pistachios aren’t available, you can substitute with almonds, walnuts, or pecans for a different flavor and texture.
- White Chocolate Quality: Use high-quality white chocolate for the best taste and texture in your fudge.
- Cranberry Tips: Dried cranberries add a tartness that balances the sweetness of the fudge, but you can substitute with other dried fruits like cherries or apricots if preferred.
Tips from Well-Known Chefs:
- Ina Garten: “Make sure to chop the pistachios and cranberries finely enough to distribute evenly throughout the fudge but not so small that you lose the texture.”
- Martha Stewart: “Line your pan with parchment paper, letting the edges hang over. It makes lifting the fudge out of the pan so much easier when you’re ready to cut it.”
Frequently Asked Questions:
- Can I use milk or dark chocolate instead of white chocolate?
Yes, you can substitute white chocolate with milk or dark chocolate for a different flavor profile. However, the sweetness level and texture will change slightly. - Do I need to use salted or unsalted pistachios?
Either can be used, but unsalted pistachios allow you to control the salt level in the fudge better. If using salted pistachios, you may want to skip adding extra salt. - How do I prevent the fudge from being too soft?
Make sure to chill the fudge for the full 2 hours, or until it’s firm. If it’s still soft, leave it in the fridge a little longer. - Can I add other toppings or mix-ins?
Yes! You can add other ingredients like shredded coconut, a sprinkle of sea salt on top, or even swirl in a bit of caramel for extra flavor.
This Cranberry Pistachio Fudge is a quick and easy dessert that’s perfect for holiday gatherings or gifting to friends and family. The combination of creamy white chocolate, tart cranberries, and crunchy pistachios makes it a crowd-pleaser that everyone will love!