White Chocolate Cranberry Pistachio Fudge Recipe

This creamy, no-bake White Chocolate Cranberry Pistachio Fudge Recipe is a festive swirl of sweet, tart, and nutty—perfect for Christmas cookie plates, last-minute gifts, or whenever you want a holiday fudge recipe that feels fancy but is secretly very easy.

White Chocolate Cranberry Pistachio Fudge Recipe – Why This One’s Special

This isn’t your average white chocolate fudge.
It’s a smooth, velvety white chocolate candy packed with chewy dried cranberries, crunchy roasted pistachios, and a hint of vanilla. Think creamy fudge squares with pops of red and green—basically, Christmas in a pan.

I first started making this cranberry pistachio fudge when my kids were teenagers and always bringing home “just one more” friend for hot cocoa night. I needed a quick, no-bake fudge that didn’t hog the oven and still looked like I’d spent all afternoon fussing over it. This white chocolate cranberry pistachio dessert checked every box and has been on repeat every December since.

It’s:

• no-bake
• nearly foolproof
• and easy to customize if you need gluten-free, egg-free, or just want a simple festive fudge treat that holds up well in gift boxes.

Plus, pistachios and cranberries bring a bit of fiber, healthy fats, and antioxidants to the party. Is this a health food? No. But as holiday sweets go, this homemade fudge recipe is a nicer balance of indulgent and “not totally over the top.”

Let’s talk about why you might fall head over heels for this cranberry pistachio fudge.

Why You’ll Love This Recipe

• No oven needed – This is a true no bake fudge; everything happens on the stovetop and in the fridge.
• Fast and fuss-free – About 15 minutes of hands-on time, then the fridge does the work.
• Perfect for gifting – The red cranberries and green pistachios make the prettiest festive fudge treat for tins, boxes, and teacher gifts.
• Beginner-friendly – No candy thermometer, no tricky soft-ball stages, just melt, stir, and chill.
• Rich but not cloying – The tart cranberries cut the sweetness of the white chocolate so it doesn’t taste one-note.
• Easy to scale – Make a half batch for a small family or double it for a party platter.
• Flexible ingredients – You can swap nuts, add orange zest, or use different dried fruit and still get great results.
• Stores well – This cranberry pistachio fudge keeps its creamy texture for days in the fridge and freezes beautifully.

Ingredients

Here’s everything you’ll need for this White Chocolate Cranberry Pistachio Fudge Recipe.

For the fudge

• 3 cups (about 540 g) high-quality white chocolate chips
  • Look for real cocoa butter in the ingredients (Ghirardelli or Guittard melt very smoothly).
• 1 can (14 oz / 396 g) sweetened condensed milk
  • Not evaporated milk—they’re very different. Sweetened condensed milk is thick and sugary and helps the fudge set.
• 4 tablespoons (56 g) unsalted butter, cut into pieces
  • Butter adds richness and helps keep the texture silky instead of chalky.
• 1 teaspoon pure vanilla extract
  • Use real vanilla for better flavor; this fudge is simple, so the vanilla really stands out.
• ½ teaspoon fine sea salt
  • Salt balances the sweetness and makes the white chocolate flavor taste deeper.

For the mix-ins

• ¾ cup dried cranberries, roughly chopped
  • Sweetened or unsweetened both work; chopped pieces distribute more evenly in each creamy fudge square.
• ¾ cup shelled pistachios, roasted and lightly salted
  • Coarsely chop them so you get a mix of chunks and smaller bits in every bite.
• Optional: 1 teaspoon orange zest
  • This adds a beautiful citrus note that plays well with white chocolate cranberry flavors.

For the pan

• 8×8-inch (20×20 cm) square baking pan
• Parchment paper (for easy lifting and clean slices)
• Nonstick spray or a little extra butter (to help parchment stick to the pan)

Ingredient tips:

• If your white chocolate chips tend to burn or seize, you can use a chopped white chocolate bar—it often melts more evenly.
• Lightly toast raw pistachios in a dry skillet over low heat for 3–5 minutes until fragrant. It makes the nutty flavor more intense and cozy.
• If you’re sensitive to salt, use unsalted pistachios and keep the ½ teaspoon sea salt in the fudge base.

Servings & Timing

• Yield: About 36 small fudge squares (or 25 larger pieces)
• Prep Time: 15 minutes
• Chill Time: 2–3 hours
• Total Time: About 2 hours 20 minutes (mostly hands-off)

I find that for a Christmas fudge recipe, people usually “just taste” one square, then circle back for another—so plan on 2–3 pieces per person for a party.

Directions

1. Prepare your pan

   • Line an 8×8-inch pan with parchment paper, letting it hang over the sides like handles. Lightly butter the pan first, or spritz with nonstick spray, so the parchment sticks in place. This makes lifting out the cranberry pistachio fudge a breeze later.

2. Chop your mix-ins

   • Roughly chop the dried cranberries and pistachios. You don’t need tiny pieces—just break them down so they mix evenly into the white chocolate fudge base. Set them aside in separate small bowls.

3. Set up a “gentle” heat source

   • In a medium heavy-bottomed saucepan, add the white chocolate chips, sweetened condensed milk, and butter. Turn the heat to low. White chocolate can scorch quickly, so keep the flame low and steady.

4. Melt the white chocolate mixture

   • Stir constantly with a silicone spatula or wooden spoon as everything melts together. Scrape the bottom and sides of the pan often. The mixture should look smooth, glossy, and thick—like a very luxurious frosting. This usually takes 4–7 minutes, depending on your stove.

5. Add flavor

   • Once the mixture is silky and fully melted, remove the pan from the heat. Stir in the vanilla extract, sea salt, and orange zest (if using). Taste carefully (it’s hot!) and adjust the salt if needed. A tiny extra pinch can make the white chocolate sing.

6. Fold in the cranberries and pistachios

   • Let the mixture sit for 2–3 minutes off the heat so it’s very warm but not scorching. Then gently fold in the chopped dried cranberries and pistachios. You want them well distributed, but don’t over-stir or the fudge may start to firm up in the pot.

7. Transfer to the pan

   • Immediately scrape the fudge mixture into your prepared pan. Use the spatula to nudge it into the corners and smooth the top. If you like, sprinkle a few extra cranberries and pistachios on top for decoration and gently press them in so they stick.

8. Chill until firm

   • Let the pan cool at room temperature for about 20–30 minutes, then transfer to the refrigerator. Chill for at least 2 hours, or until the fudge is firm enough to slice cleanly. Overnight is even better for perfectly set creamy fudge squares.

9. Slice and serve

   • Use the parchment handles to lift the fudge out onto a cutting board. With a sharp knife, cut into 1- to 1½-inch squares. For super neat edges, warm the knife under hot water, dry it, and wipe the blade clean between cuts.

10. Plate or pack for gifting

    • Arrange your cranberry pistachio sweets on a tray, or pack them in parchment-lined tins and boxes. Add a little piece of wax paper between layers so they don’t stick.

You know what? Once you’ve made this once, you’ll probably memorize it. It’s that simple.

Variations

If you like to play in the kitchen (I do!), here are some fun twists on this holiday fudge recipe:

• Orange Almond Cranberry Fudge – Swap pistachios for toasted sliced almonds and add 2 teaspoons of orange zest.
• Pistachio Only Fudge – Skip the cranberries and double the pistachios for a nutty, slightly salty white chocolate candy.
• White Chocolate Cranberry Pecan Fudge – Use chopped pecans instead of pistachios for a softer, buttery crunch.
• Gluten-Free Holiday Fudge – This recipe is naturally gluten-free; just confirm your white chocolate chips are certified GF.
• Extra-Tart Cranberry Fudge – Use unsweetened dried cranberries and add an extra tablespoon to balance the sweetness.
• Red & Green Mix – Add ¼ cup mini marshmallows or green sprinkles on top for extra-festive Christmas fudge recipe vibes.

Storage & Reheating (Really, Just Softening)

• Fridge:

  • Store fudge squares in an airtight container in the refrigerator for up to 2 weeks. Separate layers with parchment or wax paper so they don’t stick together.

• Freezer:

  • For longer storage, freeze in a well-sealed container or freezer bag for up to 2–3 months. Fudge freezes very well and stays creamy once thawed.

• Serving from the fridge or freezer:

  • For the best texture, let the fudge sit at room temperature for 10–15 minutes before serving so it softens slightly.
  • If frozen, thaw the container overnight in the fridge, then let pieces come to room temp for a few minutes before eating.

• Make-ahead tip:

  • I often make this cranberry pistachio fudge a week before Christmas. I keep half in the fridge for snacking and pack the rest in the freezer for last-minute gifts or potlucks. No reheating needed—just thaw and enjoy.

Notes – Little Things That Make a Big Difference

• Use gentle heat. White chocolate is fussier than dark or semi-sweet. Low and slow melting prevents grainy or seized fudge. If you see any tiny lumps, remove the pan from heat and keep stirring until they melt.
• Don’t skip the salt. Even a small amount of salt balances the sweetness and helps the cranberry and pistachio flavors stand out. Without it, the fudge can taste flat.
• Room temp mix-ins. If your cranberries or pistachios are very cold (straight from the fridge), they can cool the fudge too fast and make it harder to spread. Room temperature is best.
• Use parchment, not foil. Foil tends to wrinkle and cling; parchment lets you lift out the fudge easily and avoids any tinny taste.
• Smaller pan = thicker fudge. You can use a 9×5-inch loaf pan for taller, chunkier pieces. They’ll just take a bit longer to chill.
• Cut smaller than you think. This white chocolate cranberry pistachio dessert is rich. One-inch squares look tiny but feel just right after the second cookie and third cup of cocoa.

Honestly, the biggest thing I learned testing this recipe over the years is not to overcomplicate it. Good white chocolate, real vanilla, and a generous mix of cranberries and pistachios carry the whole show.

FAQs

1. Can I make this White Chocolate Cranberry Pistachio Fudge Recipe in the microwave?
Yes. Combine white chocolate chips, butter, and sweetened condensed milk in a large microwave-safe bowl. Heat in 20–30 second bursts, stirring well between each, until smooth. Then add vanilla, salt, and mix-ins as written.

2. My fudge turned grainy—what happened?
Most often, the white chocolate got too hot or was overheated without stirring. Next time, use low heat, stir constantly, and remove the pan from the burner as soon as the mixture is smooth.

3. Can I use evaporated milk instead of sweetened condensed milk?
No. Evaporated milk is unsweetened and thinner. It won’t give you the structure and sweetness needed for this no bake fudge. Stick with sweetened condensed milk.

4. How do I keep the fudge from getting too soft at room temperature?
Keep it chilled until shortly before serving, and don’t leave it out near warm ovens or direct sunlight. Using high-quality white chocolate with real cocoa butter also helps it set more firmly.

5. Can I reduce the sweetness?
A bit, yes. Use unsweetened dried cranberries and slightly increase the salt. White chocolate fudge will always be sweet, but the tart fruit and salt help balance it.

6. What if I’m allergic to nuts?
Skip the pistachios and add more dried cranberries, or use seeds like roasted pumpkin seeds (pepitas) or sunflower seeds for a similar crunchy contrast.

7. Can I double the recipe?
Absolutely. Use a 9×13-inch pan and chill a little longer. Just be sure your saucepan is large enough so the mixture can be stirred comfortably.

8. Do I have to refrigerate this fudge?
For the best texture and food safety, yes. The fudge sets better in the fridge and holds its shape nicely when cut. You can keep it at cool room temperature for a few hours when serving.

Conclusion – A Festive Little Square of Comfort

This White Chocolate Cranberry Pistachio Fudge Recipe brings together everything I love about holiday sweets: it’s easy, gorgeous, and full of texture and flavor—without demanding half your day or your entire oven schedule. Sweet white chocolate, tart dried cranberries, and crunchy pistachios turn into creamy fudge squares that look like they came from a specialty candy shop.

Give this cranberry pistachio fudge a try, then come back and tell me how it went—what you changed, who you shared it with, and whether there were any leftovers (there rarely are at my house). And if you’re building a holiday dessert tray, pair this with a classic dark chocolate fudge or some simple shortbread cookies for a beautiful, balanced spread.

White Chocolate Cranberry Pistachio Fudge

This White Chocolate Cranberry Pistachio Fudge is a creamy no-bake holiday treat made with white chocolate, sweetened condensed milk, dried cranberries, and pistachios. It’s rich, festive, easy to make, and perfect for gifting.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Candy, Dessert

Cuisine American

Servings 36 pieces

Calories 150 kcal

Ingredients

  

1x2x3x

• 3 cups white chocolate chips about 540 g; high-quality, with real cocoa butter
• 14 oz sweetened condensed milk one standard can; not evaporated milk
• 4 tablespoons unsalted butter 56 g, cut into pieces
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt
• 3/4 cup dried cranberries roughly chopped
• 3/4 cup pistachios shelled, roasted, and lightly salted; coarsely chopped
• 1 teaspoon orange zest optional, finely grated
• 1 piece parchment paper for lining an 8x8-inch pan
• nonstick spray or butter for greasing pan to help parchment stick

Instructions

 

• Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, letting it hang over the sides like handles. Lightly grease the pan with nonstick spray or a little butter first so the parchment sticks and stays in place.
  1 piece parchment paper, nonstick spray or butter
• Roughly chop the dried cranberries and pistachios so you have a mix of chunks and smaller bits. Set them aside in separate small bowls.
  3/4 cup dried cranberries, 3/4 cup pistachios
• In a medium heavy-bottomed saucepan, add the white chocolate chips, sweetened condensed milk, and butter. Place over low heat; white chocolate scorches easily, so keep the heat low and steady.
  3 cups white chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter
• Stir constantly with a silicone spatula or wooden spoon, scraping the bottom and sides of the pan as the mixture melts. Cook on low until the mixture is completely melted, smooth, glossy, and thick, about 4–7 minutes depending on your stove.
  3 cups white chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter
• Remove the pan from the heat. Stir in the vanilla extract, fine sea salt, and orange zest if using. Taste carefully (mixture will be hot) and add a tiny extra pinch of salt if needed to balance the sweetness.
  1 teaspoon pure vanilla extract, 1/2 teaspoon fine sea salt, 1 teaspoon orange zest
• Let the mixture sit off the heat for 2–3 minutes until very warm but not scorching. Gently fold in the chopped dried cranberries and pistachios until evenly distributed, being careful not to over-stir as the fudge will start to thicken.
  3/4 cup dried cranberries, 3/4 cup pistachios
• Immediately scrape the fudge mixture into the prepared pan. Use a spatula to spread it evenly, nudging it into the corners and smoothing the top. If desired, sprinkle a few extra cranberries and pistachios on top and gently press them in so they stick.
• Let the fudge cool at room temperature for 20–30 minutes, then transfer the pan to the refrigerator. Chill for at least 2 hours, or until the fudge is firm enough to slice cleanly. For best texture, chill overnight.
• Use the parchment overhang to lift the set fudge out of the pan and onto a cutting board. With a sharp knife, cut into 1- to 1 1/2-inch squares. For neat edges, warm the knife under hot water, dry it, and wipe it clean between cuts.
• Arrange fudge squares on a serving tray or pack them in parchment- or wax-paper-lined tins and boxes. Place small pieces of parchment or wax paper between layers to prevent sticking.

Notes

Storage: Store fudge squares in an airtight container in the refrigerator for up to 2 weeks, separating layers with parchment or wax paper. For longer storage, freeze for up to 2–3 months and thaw in the fridge before serving. For best texture, let chilled or thawed fudge sit at room temperature for 10–15 minutes before eating.

Tips: Use gentle, low heat to melt white chocolate, and stir constantly to prevent scorching or graininess. Don’t skip the salt—it balances the sweetness and boosts flavor. Let cranberries and pistachios come to room temperature before mixing so they don’t cool the fudge too fast. For thicker fudge, use a smaller pan such as a 9x5-inch loaf pan and increase chill time.

Variations: Swap pistachios for toasted sliced almonds and use 2 teaspoons orange zest for Orange Almond Cranberry Fudge. Omit cranberries and double pistachios for Pistachio Only Fudge. Use chopped pecans instead of pistachios for White Chocolate Cranberry Pecan Fudge. For extra-tart flavor, choose unsweetened dried cranberries and add an extra tablespoon. Add 1/4 cup mini marshmallows or green sprinkles on top for an even more festive look.

Make-ahead: This fudge is ideal for make-ahead holiday treats. Make up to a week in advance and refrigerate, or freeze for last-minute gifts and parties.

Nutrition

Calories: 150kcal

Keyword Christmas fudge, Cranberry Pistachio Fudge, edible gifts, Holiday Candy, No-Bake Dessert, White Chocolate Fudge

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