Cranberry Pistachio Fudge
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3 cups high-quality white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 cup dried cranberries
- 1 cup shelled pistachios (roasted and lightly salted)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides to act as “handles.” This will make it much easier to lift the fudge out once it has set.
- In a large microwave-safe bowl, combine the white chocolate chips and the sweetened condensed milk. Heat in 30-second intervals, stirring well after each interval, until the mixture is completely smooth and melted. Alternatively, you can use a double boiler over low heat.
- Once the chocolate mixture is smooth, stir in the vanilla extract and the sea salt. The salt is essential as it cuts through the sweetness of the white chocolate and brings out the flavor of the nuts.
- Gently fold in the dried cranberries and the pistachios using a spatula. Reserve a small handful of each to sprinkle on top if you want a more decorative finish. Stir just until evenly distributed so you don’t overwork the mixture.
- Pour the mixture into your prepared pan and smooth the top with a spatula. Press any reserved cranberries and pistachios into the top. Refrigerate for at least 2 hours, or until the fudge is firm to the touch.
- Lift the fudge out of the pan using the parchment handles. Place it on a cutting board and use a sharp knife to cut it into 24 even squares. For the cleanest cuts, wipe the knife with a warm cloth between slices.
Find it online: https://www.pleasecook.com/desserts/cranberry-pistachio-fudge/