Cranberry Pistachio Fudge
A delightful treat that combines white chocolate, tart cranberries, and crunchy pistachios for a luxurious dessert perfect for any occasion.
Servings: 36 pieces
Calories: 130kcal
Ingredients
Fudge Base
- 1 can Sweetened condensed milk (14 ounces or 400 ml)
- 14 ounces White chocolate, chopped (400 g)
- 1 tablespoon Unsalted butter (15 g)
- 1/2 teaspoon Vanilla extract
Add-ins
- 1 cup Dried cranberries, chopped (150 g)
- 3/4 cup Pistachios, chopped (100 g)
Instructions
Preparation
- Line an 8x8 inch pan with parchment paper, allowing extra paper to hang over the edges for easy removal later. Set aside.
- In a large saucepan, pour in the sweetened condensed milk and heat it over medium heat. Stir occasionally to prevent it from sticking.
Cooking
- Just before the milk begins to boil, add the chopped white chocolate and unsalted butter to the pan. Stir continuously until everything is smooth and melted.
- Remove the pan from heat and gently fold in vanilla extract, chopped dried cranberries, and chopped pistachios until well mixed.
- Pour the fudge mixture into the prepared pan and spread it out evenly using a spatula.
- Place the pan in the refrigerator and let it chill for at least 2 hours.
Serving
- Once the fudge has set, lift it out of the pan using the parchment paper, place it on a cutting board and cut into 36 pieces.
- For best results, allow it to sit at room temperature for a few minutes before serving.
Notes
Store any leftover fudge in an airtight container in a cool place. If refrigerated, place paper towels in the container to absorb moisture. Customize by swapping dried cranberries for cherries or apricots, and changing pistachios to almonds or walnuts.