This is probably the easiest and quickest fudge recipe you will ever make. I’m not a huge white chocolate lover, but even I can’t resist this Cranberry Pistachio Fudge. It’s such a quick and easy sweet treat for the holidays. It also makes the perfect foodie gift.
I seem to love making cranberry and pistachio recipes during the festive season. I absolutely love the flavour combination but the colours are also so appropriate for this time of year.
The slightly tart cranberries as such a great balance for the super sweet white chocolate and condensed milk and the slightly salty pistachios break the sweetness too. You don’t have to use salted pistachios. This is my preference to balance the flavour. But do ensure that they are roasted or toasted to enhance the gorgeous nutty flavour.
As mentioned, this is such a quick fudge recipe that it really doesn’t require endless stirring and temperature checking as traditional fudge does. It’s the cheats version. But I must admit that it’s so much smoother and a little softer than traditional fudge. If I had to describe the texture, it would be closer to a set Ganache. Totally melt in the mouth. This base of this fudge is literally only three ingredients. White chocolate, condensed milk and a nob of butter. That’s it. So feel free to play around with the added extras to make it your own.
If you don’t like pistachios or dried cranberries, feel free to substitute with nuts or fruit you do like. For me though, this Cranberry Pistachio Fudge is the perfect Christmas sweet treat though.
Feel free to check out some of my other fudge recipes on the blog. My Maple Pecan Fudge is one of my all time favourites.
Cranberry Pistachio Fudge
- 400 grams White chocolate
- 1 Can of condensed milk (385g)
- 1 tbsp Unsalted Butter
- ½ tsp Vanilla Extract
- 1 Cup Dried Cranberries
- ¾ Cup Roasted/toasted Pistachios Shelled and roughly chopped
- Prepare a 20cm x 20cm dish or baking tin with non-stick cooking spray and line the bottom (and sides if you wish) with baking paper. Set aside
- Add the condensed to a saucepan, then break or chop the chocolate into pieces (if not using buttons or chips) and add to the condensed milk. Lastly, add the butter then bring the mixture to medium heat
- Gently heat and regularly stir until the chocolate has dissolved. Continue cooking and stirring for around 5 minutes until everything is fully incorporated and the mixture starts to thicken
- Remove from the heat and stir in the vanilla. Then add the pistachios and cranberries and mix through
- Pour the mixture into the prepared dish or tin and let cool at room temperature for around 30 minutes. Then place in the fridge to set further for at least 2 hours
- Cut into desired size and shapes and serve
- Store in an airtight container. In hot weather it's best stored in the fridge