Pistachio Fudge Recipe
This creamy Pistachio Fudge Recipe comes together on the stovetop with sweetened condensed milk, crunchy pistachios, and white chocolate for an easy, no-bake, sweet pistachio treat that feels fancy but takes almost no effort.
I’ve been making fudge since the early ’90s, usually at Christmas, but this pistachio fudge has become a year-round favorite at our house. It’s rich without being heavy, looks gorgeous with that pale green color and nutty specks, and uses simple pantry ingredients you can find in any U.S. grocery store. Think of it as a homemade pistachio fudge candy recipe that works for bake sales, cookie trays, and “I just need something sweet” nights.
You know what I love most about this creamy pistachio fudge? It feels like a fancy candy shop treat, but it’s really just a quick pistachio fudge you can stir together in one pot. No candy thermometer. No special skills. Just you, a saucepan, and about 15 minutes of easy stirring.
I usually pull this recipe out around the holidays, but it’s also a fun pistachio dessert recipe for spring (that pretty green!) and a lovely gift for friends who don’t love chocolate-heavy sweets. If you’re a fan of nutty fudge recipes, or you like pistachio ice cream, this one’s going to hit all the right notes.
Why You’ll Love This Pistachio Fudge Recipe
- Stovetop only – No oven, no baking, no complicated candy stages—just a gentle melt on the stove.
- Ready to chill in about 15 minutes – Quick to make, then the fridge does the rest of the work.
- Perfect texture – Creamy and smooth, with just enough pistachio crunch in every bite.
- Great for gifts and parties – This homemade pistachio fudge slices cleanly and looks beautiful in dessert boxes or on holiday platters.
- Easy ingredients – Uses common grocery store staples like white chocolate chips and sweetened condensed milk.
- Flexible flavor – Add vanilla, almond, or even a hint of cardamom for a more “gourmet” pistachio candy recipe.
- Scales well – Double the recipe for a big 9×13 pan when you’re feeding a crowd.
- Keeps well – Stores nicely in the fridge or freezer, so you can make it ahead for busy weeks or holidays.
Ingredients
Here’s everything you’ll need for this easy pistachio fudge. I’ve added a few notes so you know exactly what works best.
-
3 cups (about 18 oz / 510 g) white chocolate chips
(Use a good-quality brand like Ghirardelli or Guittard if you can—cheap chips sometimes melt grainy.) -
1 can (14 oz / 396 g) sweetened condensed milk
(This is the base of our condensed milk pistachio fudge. Make sure it’s sweetened condensed milk, not evaporated milk.) -
3 tablespoons unsalted butter
(Butter helps with that rich, creamy finish. If you use salted butter, reduce the added salt a bit.) -
1 teaspoon pure vanilla extract
(You can swap half for almond extract if you love almond-pistachio vibes.) -
¼ teaspoon almond extract (optional but lovely)
(Gives that classic “pistachio dessert” flavor you find in bakery pastries.) -
¼ teaspoon fine sea salt
(Just enough to balance all the sweetness and bring out the nutty flavor.) -
1 cup shelled pistachios, roughly chopped
(Use roasted, unsalted pistachios for the best flavor; if yours are salted, reduce or skip the added salt.) -
2–3 drops green gel food coloring (optional)
(The fudge will be a soft cream color without it; a little food coloring gives that pale pistachio green you see in candy shops.) -
Extra chopped pistachios for topping (2–3 tablespoons, optional)
(Makes the top pretty and adds extra crunch.)
Pan & tools:
- 8×8-inch square baking pan (lined with parchment or foil)
- Medium heavy-bottomed saucepan
- Heatproof spatula or wooden spoon
- Sharp knife for cutting
Directions
-
Prep your pan.
Line an 8×8-inch pan with parchment paper or foil, letting it hang over the edges so you can lift out the fudge later. Lightly grease the lining with a bit of butter or nonstick spray. This prevents sticky corners. -
Chop the pistachios.
Roughly chop 1 cup of shelled pistachios. You want a mix of small and medium pieces—too fine and they’ll disappear, too large and the fudge won’t slice as neatly. -
Get the white chocolate ready.
Add the white chocolate chips, sweetened condensed milk, and butter to a medium heavy-bottomed saucepan. A thicker pan helps keep the mixture from scorching on the bottom. -
Melt low and slow.
Place the pan over low heat. Stir constantly with a heatproof spatula, scraping the bottom and sides of the pot as the chips melt. Don’t rush this step—white chocolate scorches fast. The mixture should look smooth, glossy, and thick. -
Add flavor and color.
Once everything is melted and silky, remove the pan from the heat. Stir in the vanilla extract, almond extract (if using), and salt. If you’re using green food coloring, add 2–3 small drops and stir well. Start with less; you can always add another drop if you want a stronger pistachio-green tint. -
Fold in the pistachios.
Add the chopped pistachios to the warm fudge base. Fold gently but thoroughly so the nuts are evenly scattered. This is what makes it a truly nutty fudge recipe instead of plain vanilla. -
Transfer to the pan.
Pour the mixture into your prepared 8×8 pan. Use the spatula to spread it into an even layer, pressing it gently into the corners. If you like, sprinkle extra chopped pistachios over the top and press them lightly so they stick. -
Chill until firm.
Let the pan cool at room temperature for about 15–20 minutes. Then transfer it to the fridge and chill for at least 2 hours, or until the fudge is firm enough to cut. For very clean edges, I like to chill it 3–4 hours or even overnight. -
Slice and serve.
Use the parchment overhang to lift the fudge out onto a cutting board. With a sharp knife, slice into 1-inch squares or rectangles. Wipe the knife with a warm, damp cloth between cuts for those picture-perfect edges you see in bakeries. -
Enjoy or pack as gifts.
Serve your creamy pistachio fudge on a dessert tray, tuck it into cookie boxes, or pack pieces in little cellophane bags with ribbon for a pretty homemade gift.
Servings & Timing
- Yield: About 36 small squares (or 25 larger pieces)
- Prep Time: 15 minutes (including chopping and melting)
- Chill Time: 2–4 hours, depending on how firm you want it
- Total Time: About 2 hours 15 minutes to 4 hours 15 minutes (mostly hands-off chilling)
If you’re planning this pistachio fudge recipe for a party or holiday, I recommend making it the day before so you’re not watching the clock while it chills.
Variations
You can have a lot of fun with this base recipe. Here are some ideas I’ve loved (and my kids have happily tested):
- Cranberry Pistachio Fudge – Stir in ½ cup dried cranberries along with the pistachios for a sweet-tart, red-and-green holiday treat.
- Dark Chocolate Swirl Pistachio Fudge – Drizzle ¼ cup melted dark chocolate over the top of the fudge in the pan, then swirl with a toothpick.
- Cardamom Pistachio Fudge – Add ¼ teaspoon ground cardamom with the vanilla for a warm, spiced pistachio dessert that feels a little more “grown up.”
- Vegan Pistachio Fudge – Use dairy-free white chocolate chips and a vegan sweetened condensed coconut milk, plus a plant-based butter.
- Extra-Nutty Fudge – Add ½ cup chopped almonds or cashews along with the pistachios for a mixed-nut fudge that’s full of texture.
- Pistachio Orange Fudge – Stir in 1 teaspoon fresh orange zest for a bright, citrusy twist that pairs so nicely with the nuts.
Storage & Reheating
This part matters more than people think—how you store fudge really affects the texture.
-
Room Temperature:
In a cool kitchen, you can keep this pistachio fudge in an airtight container at room temperature for up to 3 days. It will be softer and creamier. -
Refrigerator:
For firmer squares and longer storage, keep the fudge in a sealed container in the fridge. It stays fresh for about 2 weeks. Layer the pieces with parchment so they don’t stick together. -
Freezer:
For longer storage, freeze the fudge. Place cut pieces on a baking sheet to firm up for 1–2 hours, then transfer to a freezer bag or airtight container. It keeps up to 3 months.
To serve, thaw in the fridge overnight or at room temperature for 20–30 minutes. -
“Reheating” or softening:
Fudge doesn’t need reheating, but if it’s very firm from the fridge or freezer, let it sit at room temp for 10–15 minutes. That’s enough to bring back that creamy bite. -
Make-ahead note:
This easy pistachio fudge is a fantastic make-ahead sweet—make a batch a week before a party, keep it chilled, and slice the day you serve.
Notes
A few things I’ve learned after making this pistachio fudge recipe more times than I’d like to admit:
-
White chocolate is fussy.
Keep the heat low and stir often. If the mixture looks grainy or starts to seize, it was probably too hot. A splash of extra sweetened condensed milk can sometimes rescue it. -
Measure the chips by cups, not by guess.
Using too few white chocolate chips can leave the fudge soft and sticky; too many can make it stiff. Three level cups is the sweet spot for that creamy, sliceable texture. -
Don’t skip the salt.
A tiny bit of salt is what keeps this sweet pistachio treat from tasting flat. It won’t make it salty; it just balances everything. -
Color is personal.
You absolutely don’t have to tint it green. The natural color is a soft off-white with green specks of pistachio—very pretty and more “natural.” The coloring is just for fun. -
Chill longer for cleaner cuts.
If you plan on sharing photos or giving this as a gift, chill at least 4 hours or overnight, then cut with a long, sharp knife wiped clean between cuts. -
Use roasted pistachios.
Raw pistachios can taste a little bland here. Roasted nuts bring out that deep, nutty flavor that makes this feel like a true pistachio fudge recipe, not just white fudge with nuts tossed in.
FAQs
1. Why won’t my pistachio fudge set?
Usually it’s because the ratio of chocolate to sweetened condensed milk was off, or the fudge was overheated and then didn’t cool correctly. Make sure you’re using 3 full cups of chips and a standard 14 oz can.
2. Can I make this pistachio fudge in the microwave?
Yes. Combine the white chocolate, sweetened condensed milk, and butter in a microwave-safe bowl and heat in 20–30 second bursts, stirring well between each, until smooth. Go slow so it doesn’t scorch.
3. Can I use evaporated milk instead of sweetened condensed milk?
No, unfortunately they’re not the same. Sweetened condensed milk is thicker and sugary. Evaporated milk will give you a runny mixture that doesn’t set.
4. Do I have to use white chocolate chips?
You can use chopped white chocolate bars instead. Aim for the same weight—about 18 oz. Just avoid “white baking candy” that contains a lot of oils; it doesn’t always melt nicely.
5. Can I make this with salted pistachios?
Yes, but skip the extra ¼ teaspoon salt or your fudge may end up too salty. Taste the mixture before pouring it into the pan and adjust as needed.
6. How small should I cut the pieces?
This is a rich pistachio dessert recipe, so small squares work best. I usually cut 6 rows by 6 rows in an 8×8 pan—36 bite-size pieces.
7. Can I double this recipe for a 9×13 pan?
Yes, just double every ingredient and use a 9×13 baking dish. The chill time may be slightly longer because the layer is thicker.
8. Why is my fudge grainy instead of smooth?
That’s usually from overheating the chocolate or letting sugar crystals form on the sides of the pan. Stir gently, keep the heat low, and scrape down the sides while you melt.
Conclusion
This Pistachio Fudge Recipe has become one of my “secret weapon” desserts—fast to make, pretty on a platter, and always the first thing to disappear, whether it’s Christmas Eve or a random Tuesday night. It’s that perfect mix of creamy, nutty, sweet, and just a tiny bit salty, with a texture that feels like it came from a fancy candy shop, not your own stovetop.
If you try this creamy pistachio fudge, let me know how it turned out—leave a comment with any tweaks you made, or which variation you loved most. And if you’re as fond of pistachios as I am, you might also enjoy exploring more pistachio dessert recipes on my site for your next gathering.
Pistachio Fudge
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use good-quality chips for best melting
- 14 oz sweetened condensed milk one standard can; do not substitute evaporated milk
- 3 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract optional but recommended
- 1/4 teaspoon fine sea salt reduce or omit if using salted pistachios or salted butter
- 1 cup shelled pistachios roasted, roughly chopped; unsalted preferred
- 2-3 drops green gel food coloring optional, for a pale pistachio-green color
- 2-3 tablespoons extra chopped pistachios optional, for topping
- 1 8x8-inch square baking pan lined with parchment or foil and lightly greased
- 1 medium heavy-bottomed saucepan
- 1 heatproof spatula or wooden spoon
- 1 sharp knife for cutting the fudge into squares
Instructions
- Line an 8x8-inch baking pan with parchment paper or foil, leaving an overhang on two sides to create a sling. Lightly grease the lining with butter or nonstick spray to prevent sticking, especially in the corners.1 8x8-inch square baking pan
- Roughly chop 1 cup of shelled pistachios so you have a mix of small and medium pieces. Set aside. If you plan to top the fudge, chop an additional 2–3 tablespoons of pistachios and keep them separate.1 cup shelled pistachios, 2-3 tablespoons extra chopped pistachios
- Add the white chocolate chips, sweetened condensed milk, and butter to a medium heavy-bottomed saucepan. A thicker pan helps prevent scorching.3 cups white chocolate chips, 14 oz sweetened condensed milk, 3 tablespoons unsalted butter, 1 medium heavy-bottomed saucepan
- Place the saucepan over low heat. Stir constantly with a heatproof spatula, scraping the bottom and sides as the white chocolate melts. Continue stirring until the mixture is completely smooth, glossy, and thick. Do not rush this step or use high heat, as white chocolate scorches easily.3 cups white chocolate chips, 14 oz sweetened condensed milk, 3 tablespoons unsalted butter, 1 heatproof spatula or wooden spoon
- Remove the pan from the heat. Stir in the vanilla extract, almond extract (if using), and fine sea salt until evenly combined. If you’d like a green tint, add 2–3 small drops of green gel food coloring and stir well, starting with less and adding more only if needed.1 teaspoon pure vanilla extract, 1/4 teaspoon almond extract, 1/4 teaspoon fine sea salt, 2-3 drops green gel food coloring
- Add the 1 cup of chopped pistachios to the warm fudge mixture. Fold gently but thoroughly so the nuts are evenly distributed throughout the fudge base.1 cup shelled pistachios
- Pour the fudge mixture into the prepared 8x8-inch pan. Use a spatula to spread it into an even layer, smoothing the top and pressing it gently into the corners. If desired, sprinkle the extra chopped pistachios evenly over the surface and press them lightly so they adhere.1 cup shelled pistachios, 2-3 tablespoons extra chopped pistachios, 1 8x8-inch square baking pan, 1 heatproof spatula or wooden spoon
- Let the fudge cool at room temperature for 15–20 minutes. Transfer the pan to the refrigerator and chill for at least 2 hours, or up to 3–4 hours or overnight, until the fudge is firm enough to cut cleanly.
- Use the parchment or foil overhang to lift the chilled fudge out of the pan and onto a cutting board. With a sharp knife, slice into about 1-inch squares or rectangles. For very neat edges, wipe the knife with a warm, damp cloth between cuts.1 sharp knife
- Serve the pistachio fudge on a dessert platter, add it to cookie trays, or pack individual pieces into small boxes or cellophane bags for gifts. Store leftovers as directed.
Notes
• Cranberry Pistachio Fudge – Stir 1/2 cup dried cranberries into the fudge with the pistachios.
• Dark Chocolate Swirl Pistachio Fudge – After spreading the fudge in the pan, drizzle 1/4 cup melted dark chocolate over the top and swirl with a toothpick.
• Cardamom Pistachio Fudge – Add 1/4 teaspoon ground cardamom with the vanilla for a warm, spiced flavor.
• Vegan Pistachio Fudge – Use dairy-free white chocolate chips, vegan sweetened condensed coconut milk, and plant-based butter.
• Extra-Nutty Fudge – Add 1/2 cup chopped almonds or cashews along with the pistachios.
• Pistachio Orange Fudge – Stir in 1 teaspoon fresh orange zest with the extracts.
