White Chocolate Pistachio and Cranberry Fudge
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.
Ingredients
- 1 can Sweetened condensed milk
- 1 teaspoon Vanilla
- 10 ½ ounces White chocolate
- 1 cup Dried cranberries
- 1 cup Shelled Pistachios
Instructions
- 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!
Notes
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.
Nutrition
Calories: 158kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 31mgPotassium: 146mgFiber: 1gSugar: 20gVitamin A: 66IUVitamin C: 1mgCalcium: 74mgIron: 0.3mg
Tried this recipe?Let us know how it was!