White Chocolate Pistachio Cranberry Fudge is creamy, crunchy, and popping with festive color and flavor! Made with just five simple ingredients, it’s an easy holiday season treat that’s as beautiful as it is delicious.
Contents
Ingredients
- Sweetened condensed milk
- White chocolate chips
- Vanilla extract
- Dried cranberries
- Pistachios
No Tempering Needed
Sweetened condensed milk gives this white chocolate fudge its smooth, creamy texture and removes the need for tempering or a candy thermometer. This easy fudge recipe is also made without butter—unlike traditional chocolate fudge, which uses milk and butter and requires careful tempering.
So what makes it work? The secret is white chocolate. It’s technically not “real” chocolate since it contains no cocoa solids, but it still delivers that rich, melt-in-your-mouth sweetness. Baking white chocolate chips or chopped white chocolate bars contain just enough oil to keep the fudge soft and sliceable instead of firming up completely.
Best pan for making fudge
I prefer using a classic 8×8-inch (20 x 20 cm) glass square pan lined with parchment paper. The parchment makes it easy to lift the fudge out of the pan for clean and effortless slicing.
White Chocolate Cranberry Pistachio Fudge is best served at room temperature. After it has set in the refrigerator, let it come to room temperature before cutting it into small squares with a sharp knife for the best texture and flavor.
Christmas fudge makes the perfect gift
This festive fudge is the sweetest way to spread holiday cheer! Package the creamy, colorful squares in clear cellophane or party favor bags, stack them neatly, and tie them with a pretty ribbon or tag. It’s a thoughtful, homemade gift that looks just as amazing as it tastes—and it couldn’t be easier to make!
More festive white chocolate treats
Keeping with the holiday theme, I also made a White Chocolate Cranberry Pistachio Bark—just as simple and just as irresistible. And why stop there? Pour yourself a cozy cup of White Hot Chocolate to go with it, or try my White Chocolate Florentine Cookies. Now that’s what I call the ultimate holiday indulgence!
Storing Homemade Fudge
To keep your homemade fudge fresh and delicious:
- Room temperature: Store fudge in an airtight container at room temperature for 1–2 weeks. Keep it in a cool, dry spot away from direct sunlight.
- Refrigeration: For longer storage, refrigerate the fudge in an airtight container for up to 3 weeks. Let it come to room temperature before serving for the best texture and flavor.
- Freezing: To extend its shelf life, freeze the fudge. Wrap individual pieces in parchment paper or plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before enjoying.
Keep it properly sealed to maintain its flavor and texture
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Prep Time
2 hours
Cook Time
5 minutes
Total Time
2 hours 5 minutes
Ingredients
- 3 cups/28 ounces (800 grams) sweetened condensed milk
- 5 cups/32 ounces (907grams) standard size baking white chocolate chips
- 1 teaspoon vanilla extract
- ½ cup/4 ounces (113 grams) dried cranberries
- ½ cup/4 ounces shelled (113 grams) pistachios, unsalted
Instructions
- Cut 2 pieces of parchment paper measuring 15 x 8-inches (38 x 20 cm).
- Place into an 8 x 8-inch (20 x 20 cm) square baking dish, one in each direction with some overlapping. This is to help remove the fudge easily from the pan. If you increased the ingredients for more servings, you will need to use a larger pan.
- To a saucepan add the condensed milk over medium low heat and bring to a very low simmer, cook for 5 minutes.
- Turn off the heat and allow to cool a little. Add the white chocolate in small batches while stirring to slowly incorporate. Continue to stir until the chocolate has melted. Add the vanilla extract, cranberries and pistachios, stir to mix well. Pour the mix into the prepared pan and smooth the top.
- Refrigerate for at least 2 hours until set.
- Once set, remove and bring to room temperature. Cut into 2 x 2-inch (5 x 5 cm) squares.
Storing:
- Room temperature: Store fudge in an airtight container at room temperature for 1–2 weeks. Keep it in a cool, dry spot away from direct sunlight.
- Refrigeration: For longer storage, refrigerate the fudge in an airtight container for up to 3 weeks. Let it come to room temperature before serving for the best texture and flavor.
- Freezing: To extend its shelf life, freeze the fudge. Wrap individual pieces in parchment paper or plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before enjoying.
- Keep it properly sealed to maintain its flavor and texture
Nutrition Information
Yield
16
Serving Size
1
Amount Per Serving
Calories 495Total Fat 24gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 22mgSodium 120mgCarbohydrates 68gFiber 1gProtein 8g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…
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