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.
Ingredients
- 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
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