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A super easy 6-ingredient recipe for White Chocolate Cranberry Pistachio Fudge! This simple holiday treat makes a great gift! This is a great Christmas fudge recipe!
Cranberry White Chocolate Pistachio Fudge Recipe
I hate to start this post talking about the weather but… it’s SNOWING right now. In October. And I don’t mean a few wimpy flakes. It’s really coming down. I’m a total snow bunny, so I’m in heaven over here. I’ve busted out my coziest blankets, made cocoa instead of coffee, and may or may not have Christmas music playing in the background. I know it’s too early. I know. But what can I say? I’m a total sucker for the holidays. It’s the most wonderful time of the year! And the only thing that makes me feel more festive than a fresh snowfall is a fresh batch of homemade fudge!
More specifically, white chocolate cranberry pistachio fudge recipe↓
How to make White Chocolate Fudge with Pistachios and Cranberries
- For best results, this recipe must be made in a double boiler. If you don’t have one, don’t fret – making one is easy! Here’s what you do: First you’ll want to find a heatproof glass bowl that will fit on top of a saucepan without dipping in at the bottom. Next you’ll fill the saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Next you’ll place the heatproof glass bowl holding your ingredients on top of the pot. The bottom of the bowl should not touch the water (you want at least 2 inches between the bowl and water). The intention of this cooking method is to heat the bowl with steam – not the actual water.
- Use high-quality white chocolate! It is the main ingredient, after all. I suggest using a premium brand like Lindt or Ghirardelli, which both melt great and don’t get grainy after setting. Whatever brand you use, just be sure you don’t use chocolate chips! Which are inferior in taste and texture for this kind of recipe.
- For your convenience, I suggest using shelled pistachios. Trust me when I say shelling 3/4 cup of pistachios is no easy feat! I love diamond pistachios because they’re always super fresh and easy to find at my local grocery store.
- This recipe is very sweet, so I don’t suggest skipping the salt, which helps balance it out.
- This fudge MUST chill for at least two hours. If you try to cut it before then, it will be gooey and likely too soft to slice. The good news? You can make this up to one week in advance and store it in the fridge.
During the holiday season I make this white chocolate cranberry pistachio fudge at least once a week. It’s one of my most requested candy recipes and I don’t mind one bit… it’s so easy!
More Fudge Recipes:
If you try this white chocolate and cranberry fudge recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.
White Chocolate Cranberry Pistachio Fudge
Ingredients
- (1) 14 ounce can sweetened condensed milk
- 20 ounces high-quality white chocolate, roughly chopped
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- 1/8 teaspoon salt
- 3/4 cup pistachios, chopped, divided
- 3/4 cup dried cranberries, divided
Instructions
- Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to hang over the sides; set aside. In a large, heatproof bowl combine the sweetened condensed milk, white chocolate, butter, and salt; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the white chocolate has melted and the mixture is completely smooth, about 8 minutes. Remove from heat and fold in 1/2 cup of pistachios and 1/2 cup of dried cranberries. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Sprinkle with remaining pistachios and cranberries. Refrigerate for at least 2 hours before slicing.
- Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.
If I use salted butter should I skip the salt addition or just get unsalted butter?
Hi. Thank you for the wonderful recipe. Deepavali (Festival of Lights) is approaching soon. And I would like to try this recipe. I would like to know the measurement for condensed milk & chocolate in grams. Thank you
These are very yummy and so simple! I wanted to elevate the presentation and make them more “finger friendly” so I dropped the mix in a heart shape, multi cavity silicone mould using the smallest ice cream scoop I had, then froze that for 2 hours. I then popped them out of the mould and used the now very moist exterior to my advantage, by coating them with freeze dried strawberries that I blitzed to a fine powder in my blender. Not only does it seal the exterior nicely but the tartness of the coating makes them taste less sweet.
And finally, I put them on a cooling rack and let them dry out overnight. It’s a lot of fuss to go through I admit, but hey! it’s for Christmas and totally worth it. They look very pretty, like little bonbons and everyone loved them!
This looks so delicious!! and I can’t wait to try this out this holiday season.
@tisonlyme143
Can you use fresh cranberries
Can you use fresh cranberries
I made this and it was fabulous, but again is there any way to get it to set just a little bit more, if left out for more than 5 mins it gets toooo soft
Thanks in advance
Hi Gillian. You could add a little more white chocolate!
Would this be something I could roll into balls and roll into powdered sugar?
(Like a truffle)
Lovely taste but very sticky even after chilling in the fridge overnight. Maybe I slightly overdid the butter as I was trying to convert from your quantities (which I think are perhaps US measures?) to a more familiar UK format of measurement. I am wanting these for Christmas and so I’m trying to resist eating them all today (although I have had a couple of tastes!!). Can you tell me if they will freeze? If so I’ll put them in the freezer and get them out a few at a time each day over Christmas so they will last and hopefully not get too sticky. I did find it fiddly doing all the shelling and taking off skins from the pistachios as I couldn’t buy shelled ones. I’d make them again but definitely buy the shelled version!