Introduction

This Cranberry Pistachio Fudge is a delightful blend of creamy white chocolate, tart cranberries, and crunchy pistachios. It’s an easy no-bake treat perfect for holidays or whenever you crave something sweet and nutty. The rich, smooth texture combined with fruity and nutty bites makes it truly irresistible.

The image shows several small square pieces of white fudge stacked closely. Each piece has a smooth, creamy white base with visible mix-ins of deep red dried cranberries and green pistachio nuts, creating a speckled effect throughout. One piece is held slightly above the others by a woman's hand, showing a bite taken from it, revealing the dense, soft texture inside. The top of the fudge pieces is sprinkled with extra chopped pistachios and dried cranberries, adding a crunchy texture and colorful contrast. All pieces rest on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (14 ounces) can sweetened condensed milk
14 ounces white chocolate, chopped
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1 cup dried cranberries, chopped
3/4 cup pistachios, chopped

Instructions

Step 1: Line an 8 x 8-inch pan with parchment paper and set aside.
Step 2: Pour the sweetened condensed milk into a large saucepan and warm over medium heat, stirring occasionally.
Step 3: Before the milk starts to boil, add the chopped white chocolate and butter. Stir continuously until the chocolate is fully melted and the mixture is smooth.
Step 4: Remove the pan from heat and fold in the vanilla extract, chopped pistachios, and dried cranberries.
Step 5: Pour the mixture into the prepared pan, smoothing the top with a spatula.
Step 6: Place the pan in the fridge and chill for at least 2 hours until set.
Step 7: Remove the fudge from the fridge and let it sit at room temperature for a few minutes before cutting it into 36 pieces.

Tips & Variations

For extra flavor, toast the pistachios lightly before adding them to the fudge.
Swap dried cranberries for dried cherries or raisins for a different fruity note.
Add a pinch of sea salt on top before chilling for a sweet and salty contrast.

Storage

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Let it come to room temperature before serving for the best texture and flavor. You can also freeze the fudge for up to 3 months; just thaw in the fridge overnight.

How to Serve

The image shows small square pieces of white fudge filled with nuts and dried cranberries evenly spread throughout. Each piece has a smooth white base with visible chunks of pistachios, almonds, and dark red cranberry bits both inside and on top, adding contrasting green and deep red colors. The fudge squares are placed close to each other on a white marbled textured surface with a soft focus on the background squares. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of white chocolate?

Yes, milk chocolate can be used instead. It will create a different flavor but still yield a delicious fudge.

Do I have to chop the dried cranberries and pistachios?

Chopping helps distribute the cranberries and pistachios evenly throughout the fudge and makes the pieces easier to eat, but you can leave them whole if preferred.

Cranberry Pistachio Fudge Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

This Cranberry Pistachio Fudge is a creamy, rich, and delightful treat combining the sweetness of white chocolate and sweetened condensed milk with the tartness of dried cranberries and the crunch of pistachios. Perfect for festive occasions or a luxurious snack, this no-bake fudge is easy to prepare and requires minimal cooking, with a chilling period to set the perfect texture.

Author: Lila
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes
Yield: 36 pieces 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Fudge Base

1 (14 ounces) can sweetened condensed milk
14 ounces white chocolate, chopped
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract

Add-ins

1 cup dried cranberries, chopped
3/4 cup pistachios, chopped

Instructions

Prepare the Pan: Line an 8 x 8-inch pan with parchment paper, ensuring the paper overhangs the edges for easy removal later. Set it aside while you prepare the fudge mixture.
Warm Sweetened Condensed Milk: Pour the sweetened condensed milk into a large pan and warm over medium heat, stirring occasionally to prevent burning. Heat gently until warm but not boiling.
Add Chocolate and Butter: Before the milk reaches a boil, add the chopped white chocolate and unsalted butter to the pan. Stir continuously until the chocolate and butter have completely melted and the mixture is smooth.
Incorporate Flavorings and Mix-ins: Remove the pan from the heat and fold in the vanilla extract, chopped pistachios, and chopped dried cranberries, mixing evenly to distribute the ingredients throughout the fudge base.
Set the Fudge: Pour the fudge mixture into the prepared pan and smooth the surface with a spatula. Refrigerate for at least 2 hours, or until fully set and firm.
Slice and Serve: Before serving, remove the fudge from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. Lift the fudge out of the pan using the parchment paper overhang, then cut into 36 small pieces and enjoy.

Notes

Ensure you warm the sweetened condensed milk gently to avoid scorching or boiling, which can alter the texture of the fudge.
Use high-quality white chocolate for the best creamy and rich flavor.
Chopping the cranberries and pistachios evenly helps with uniform texture and distribution.
For a more festive touch, you can drizzle melted dark chocolate over the set fudge before refrigerating.
Store fudge in an airtight container in the refrigerator for up to one week.

Keywords: fudge, white chocolate fudge, cranberry fudge, pistachio fudge, no bake fudge, holiday fudge, easy dessert