White Chocolate Cranberry Pistachio Fudge
Creamy, dreamy, and bursting with pops of color—this fudge is a showstopper both in looks and taste.
Servings: 16 servings
Calories: 150kcal
Equipment
- Microwave-safe Bowl
- Baking Pan
- Spatula
Ingredients
Ingredients
- 2.5 cups White Chocolate Chips
- 1 can (14 ounces) Sweetened Condensed Milk
- 0.5 cup Shelled Pistachios, chopped
- 0.5 cup Dried Cranberries
- 2 tablespoons Shelled Pistachios, chopped (for topping)
- 2 tablespoons Dried Cranberries (for topping)
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- In a medium, microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second bursts, stirring after each, until the chocolate is melted and the mixture is smooth.
- Fold in 1/2 cup chopped pistachios and 1/2 cup dried cranberries, stirring until evenly distributed.
- Pour the mixture into your prepared pan and spread it evenly with a spatula.
- Sprinkle the remaining 2 tablespoons chopped pistachios and 2 tablespoons dried cranberries over the top, gently pressing them in.
- Refrigerate for 2-3 hours, or until fully set and firm.
- Using the parchment paper, lift the fudge out and place on a cutting board. Slice into small squares, serve, and enjoy!
Notes
Store in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze wrapped tightly for up to three months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 30mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Calcium: 20mg | Iron: 1mg