Cranberry Pistachio Fudge
This Cranberry Pistachio Fudge is the easiest and quickest fudge recipe and the perfect sweet treat or foodie gift for the festive season.
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Ingredients
- 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
Instructions
- 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
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