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October 27, 2016

White Chocolate Cranberry Pistachio Fudge

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!

A super easy 6-ingredient recipe for White Chocolate Cranberry Pistachio Fudge!

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↓

A super easy 6-ingredient recipe for White Chocolate Cranberry Pistachio Fudge!

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.

A super easy 6-ingredient recipe for White Chocolate Cranberry Pistachio Fudge!

  • 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.

A super easy 6-ingredient recipe for White Chocolate Cranberry Pistachio Fudge!

A super easy 6-ingredient recipe for White Chocolate Cranberry Pistachio Fudge!

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!

A super easy 6-ingredient recipe for White Chocolate Cranberry Pistachio Fudge!

A super easy 6-ingredient recipe for White Chocolate Cranberry Pistachio Fudge!

More Fudge Recipes:

  • 6-Ingredient Butter Pecan Fudge 
  • Foolproof Chocolate Fudge
  • Peppermint Bark Fudge
  • Blueberry Pie Fudge

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.

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!

A super easy 6-ingredient recipe for White Chocolate Cranberry Pistachio Fudge!

4 votes

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White Chocolate Cranberry Pistachio Fudge

Prep 10 mins

Cook 10 mins

Inactive 2 hours

Total 2 hours, 20 mins

Author bakerbynature

Yield 8 x8 pan of fudge, about 32 squares

A super easy 6-ingredient recipe for 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

  1. 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.
  2. 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.

Courses Dessert

Cuisine Candy

Nutrition Facts

Serving Size 1 or 2 pieces

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

6K Shares

Filed Under: Candy, Chocolate, Christmas, Holiday Tagged With: cranberry, fudge, pistachio, white chocolate

Reader Interactions

Comments

  1. The Happy Whisk says

    October 27, 2016 at 7:44 pm

    They do look good. Enjoy.

    Reply
  2. Reem says

    October 28, 2016 at 9:27 am

    If i want to use dark chocolate , same quantity of white chocolate ?

    Reply
    • bakerbynature says

      October 28, 2016 at 11:01 am

      Yes! That should work!

      Reply
      • Reem says

        October 28, 2016 at 3:09 pm

        thank you dear

        do you have youtube channel ?

        Reply
  3. Lydia says

    November 28, 2017 at 1:28 am

    So you’re saying you definitely should not microwave the chocolate mixture? 🙂

    Reply
  4. Jules says

    December 8, 2017 at 1:06 pm

    Salted pistachiis?

    Reply
  5. Jill says

    December 8, 2017 at 4:42 pm

    I made this in an ordinary non stick saucepan , not a bain marie and it worked fine . Tasted scrummy . I live in the UK and found Lidl’s white chocolate worked well and tasted good too. Great recipe .

    Reply
  6. Kim says

    November 17, 2018 at 1:37 pm

    I’ve made this 3 years in a row. It’s delicious and looks very festive with the red and green! Thank you for sharing.

    Reply
  7. Ashley Hunter says

    November 22, 2018 at 6:31 pm

    What kind of pistachios do you use? Raw? Roasted? Salted?

    Reply
  8. Christine says

    December 6, 2018 at 7:02 pm

    Could I replace the condensed milk with goats milk?

    Reply
    • Kris says

      December 12, 2018 at 11:10 pm

      You wouldn’t be able to use goats milk as is but you could make a condensed goat milk then do it.

      Reply
  9. Jona says

    December 23, 2018 at 7:05 am

    This recipe looks amazing, but I was wondering if you maybe know how much of everything I need in metric units? If not that’s ok! 🙂

    Reply
  10. Richard says

    January 24, 2019 at 11:06 am

    The fudge hasn’t. Why might that be?

    Reply
  11. Lindsey Martin says

    December 15, 2019 at 12:16 pm

    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!

    Reply
  12. Maria says

    January 10, 2020 at 7:38 pm

    Would this be something I could roll into balls and roll into powdered sugar?

    Reply
    • Maria says

      January 10, 2020 at 7:39 pm

      (Like a truffle)

      Reply
  13. Gillian says

    November 23, 2020 at 1:00 pm

    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

    Reply
    • bakerbynature says

      November 23, 2020 at 1:44 pm

      Hi Gillian. You could add a little more white chocolate!

      Reply
  14. Rosemary Griffiths says

    November 24, 2020 at 3:00 pm

    Can you use fresh cranberries

    Reply
  15. Rosemary Griffiths says

    November 24, 2020 at 3:02 pm

    Can you use fresh cranberries

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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