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Pistachio Fudge Recipe

Pistachio Fudge

This creamy Pistachio Fudge comes together on the stovetop with sweetened condensed milk, crunchy pistachios, and white chocolate for an easy, no-bake treat that feels fancy but takes almost no effort.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Candy, Dessert
Cuisine American
Servings 36 small squares
Calories 160 kcal

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

Storage: In a cool kitchen, store fudge in an airtight container at room temperature for up to 3 days; it will stay soft and creamy. For firmer pieces and longer storage, refrigerate in a sealed container (layered with parchment) for up to 2 weeks. For freezing, place cut pieces on a baking sheet to firm up for 1–2 hours, then transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for 20–30 minutes.
Tips: Keep the heat low and stir often—white chocolate is prone to scorching and turning grainy. Measure the white chocolate by level cups; too little yields soft, sticky fudge, while too much leads to a stiff texture. Don’t skip the small amount of salt; it balances the sweetness and enhances the nutty flavor. For the best flavor, use roasted pistachios rather than raw. Chill at least 4 hours or overnight if you want bakery-style, very clean cuts.
Variations:
• 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.

Nutrition

Calories: 160kcal
Keyword Holiday Treat, Homemade Candy, No-Bake Dessert, Pistachio Fudge, White Chocolate Fudge
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