This white chocolate pistachio and cranberry fudge is easy to make and great for gifting! Creamy white chocolate pairs perfectly with crunchy pistachios and slightly tart cranberries making it the perfect holiday treat.
Creamy, sweet and decadent, a slice of homemade fudge is the best way to get in the holiday spirit! I usually make this easy walnut fudge but this year used white chocolate to give this classic Christmas treat a twist.
This white chocolate pistachio and cranberry fudge combines creamy white chocolate with tart and chewy dried cranberries and buttery, crunchy pistachios for a sweet fudge that not only is festive but makes a great homemade gift!
Table of Contents
Why You’ll Love This White Chocolate Fudge
- Quick and easy: No candy thermometer is needed for this white chocolate cranberry and pistachio fudge! It’s the easiest fudge recipe!
- Simple ingredients: You only need 5 ingredients to make this white fudge and you can make it on the stovetop or microwave!
- Great for gifting: Get the kids involved in packaging this up with festive tags for teachers, neighbors, friends and family.
- Sweetened condensed milk: This cannot be substituted. Check the label and ensure you are not getting an evaporated milk.
- Vanilla extract: Balances the sweet flavor and adds a rich taste.
- White chocolate: Either high quality white chocolate melting wafer or white chocolate bar that has been chopped.
- Dried cranberries: Sweetened dried cranberries add a slightly chewy, tangy taste to the white Christmas fudge.
- Shelled pistachios: While you can use these in their natural state, we will toast them for even more flavor.
How to Make White Chocolate Pistachio and Cranberry Fudge
Toast pistachios: Roast shelled pistachios on a cookie sheet at 350°F for about 6-8 minutes. Transfer to a bowl to cool then coarsely chop.
Melt chocolate: In a large bowl melt the white chocolate either on a bain marie or in the microwave. When the chocolate is smooth, stir in the sweetened condensed milk, then add the vanilla and combine.
Add pistachios and cranberries: Fold in the chopped pistachios and dried cranberries then mix well. Spread the mixture into the prepared 6-inch lined square baking dish and flatten with wet fingers.
Chill: Cover pan with plastic wrap and let set at room temperature until firm then place in the fridge to chill for 30 minutes before cutting the cranberry white chocolate fudge into small squares. Enjoy!
Substitutions and Variations
- Pinch of salt: If you find the white Christmas fudge a bit sweet for your taste, adding a pinch of salt can help balance the flavors.
- Extract: A bit of orange extract will add a delicious orange flavor to the cranberry pistachio fudge.
- Candied orange peel: Candied orange peel would also taste delicious!
- Coconut flakes: Lightly toasted coconut can add another flavor to the fudge and additional texture.
- Other nuts: Instead of pistachios you could try cashews, hazelnuts, macadamia nuts or even almonds.
- Line your square pan: Use either parchment paper or aluminum foil to line your pan. It makes it so much easier to remove the white chocolate cranberry pistachio fudge from the pan!
- Avoid boiling the milk: The sweetened condensed milk only needs to be warmed through. Be careful not to boil it.
- For a smooth chocolate melt: If using white chocolate bars, finely chop the bar into small pieces so it melts evenly.
- Chill completely: At least two hours but at best 4 hours! If you try to cut the white chocolate fudge any earlier it will be too gooey and soft.
- Gently fold in nuts and fruit: This will help them distribute evenly without crushing the nuts.
- Decorate top of the fudge: Sprinkles, crushed cookies or even drizzled chocolate on top of the cranberry fudge recipe would make this even better for the festive season!
What is the best chocolate for fudge?
You will want to use a high quality white chocolate for the best taste. White chocolate melting wafers are great as well as white chocolate baking bars. Ghirardelli, Guittard, Callebaut or Merckens are all good brands. I would avoid white chocolate chips as they do not have enough cocoa butter plus contain stabilizers which will affect the white fudge texture.
Can I use fresh cranberries in this fudge?
Unfortunately not. Their high water content will affect the texture and consistency of the cranberry white chocolate fudge.
How to make clean slices in the fudge?
First, ensure that your fudge is chilled and firm. Heat a sharp knife under hot water and then dry with a towel. Make slow and steady downward motions and wipe between slices of the small squares.
How to store white chocolate pistachio and cranberry fudge?
This is a great holiday recipe to make in advance! Store fudge refrigerated in an airtight container for up to two weeks.
Bring it to room temperature before serving and use parchment paper between layers. If you find that moisture is developing in the container add a few paper towels to help absorb it.
More Christmas Candy Recipes
- Homemade Caramels
- Homemade Baileys Chocolates
- Chocolate Clusters
- Chocolate Covered Oreos
- White Chocolate Truffles
White Chocolate Pistachio and Cranberry Fudge
- 1 can Sweetened condensed milk
- 1 teaspoon Vanilla
- 10 ½ ounces White chocolate
- 1 cup Dried cranberries
- 1 cup Shelled Pistachios
- Pre-heat the oven to 350F (180C). Line a 6 inch square baking pan with parchment paper.
- Roast the pistachio on a cookie sheet for about 6-8 minutes. Transfer immediately to a clean bowl to cool. Once the nuts are cooled, coarsely chop and set them aside.
- In a large bowl melt the chocolate either on a bain marie or in the microwave. When the chocolate is smooth, stir in the sweetened condensed milk, then add the vanilla and combine it all together.
- Fold in the chopped pistachios and dried cranberries and mix well. Spread the mixture into the prepared pan and flatten it with wet fingers.
- Cover the pan with plastic wrap and let it set until firm approximately 4-5 hours at room temperature. Then place the pan in the fridge to chill for 30 minutes before cutting the fudge into squares and serving it. Enjoy!