Looking for a quick, no-bake holiday treat? This Cranberry Pistachio Fudge is perfect for festive dessert trays or as a delightful edible gift. With its creamy white chocolate base, tangy cranberries, and crunchy pistachios, this fudge is not only delicious but also visually stunning with its red and green colors—ideal for the holiday season.
What Is Cranberry Pistachio Fudge?
Cranberry Pistachio Fudge is a rich, creamy dessert made with white chocolate and sweetened condensed milk. It’s mixed with dried cranberries and pistachios for a sweet-tart flavor and satisfying crunch. Easy to prepare, this fudge is a no-bake recipe that sets in the refrigerator, making it a go-to for holiday baking or gifting.
Why You’ll Love This Recipe
- Quick and Easy: Just a handful of ingredients and no baking required.
- Perfect for Gifting: Wrap these in festive boxes or bags for a thoughtful homemade present.
- Festive Appearance: The vibrant red cranberries and green pistachios make it perfect for Christmas.
- Customizable: Swap in your favorite mix-ins like dried cherries or walnuts.
Ingredients
- 3 cups (525 g) white chocolate chips
- 1 can (14 oz or 396 g) sweetened condensed milk
- 1 tsp vanilla extract
- ½ cup (60 g) dried cranberries
- ½ cup (65 g) shelled pistachios, roughly chopped
Step-by-Step Instructions
Preparing the Pan
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, ensuring there’s an overhang on all sides for easy removal.
Melting the Base
- In a medium saucepan, combine the white chocolate chips and sweetened condensed milk.
- Place over low heat and stir constantly until the chocolate is completely melted and the mixture is smooth.
Mixing in Flavors
- Remove the saucepan from heat. Stir in the vanilla extract, dried cranberries, and chopped pistachios. Mix well to distribute the add-ins evenly.
Setting the Fudge
- Pour the mixture into the prepared pan. Spread it evenly with a spatula, smoothing the top as needed.
- Chill the pan in the refrigerator for 2-3 hours or until the fudge is firm.
Serving
- Use the parchment paper overhang to lift the fudge out of the pan.
- Cut into small squares with a sharp knife and serve.
Serving Suggestions
- Arrange on a holiday dessert tray with cookies, truffles, and other festive treats.
- Wrap individual squares in decorative wrappers for edible gifts.
- Serve alongside a warm mug of hot chocolate or spiced cider for a cozy winter pairing.
Storing and Freezing
Storage Tips
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
- Keep parchment paper between layers to prevent sticking.
Freezing Instructions
- Place the cut fudge pieces in a freezer-safe container, separating layers with parchment paper.
- Freeze for up to 3 months. Thaw in the refrigerator before serving.
Recipe Variations
- Nut-Free Version: Replace pistachios with sunflower seeds or omit entirely.
- Dark Chocolate Twist: Use dark chocolate chips instead of white for a richer flavor.
- Different Mix-Ins: Substitute cranberries with dried cherries, apricots, or raisins.
- Vegan Option: Use vegan white chocolate chips and condensed coconut milk.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries are too moist for this recipe and may affect the fudge’s texture. Stick to dried cranberries for best results.
What if I don’t have an 8×8-inch pan?
You can use a similar-sized pan, but note that the thickness of the fudge may vary. Adjust chilling time accordingly.
Why is my fudge not setting?
Ensure that you’ve measured the ingredients correctly and chilled the fudge long enough. If the mixture was overheated, it might need additional chilling time.
This Cranberry Pistachio Fudge is the ultimate no-bake treat for the holiday season. Its vibrant colors, rich flavors, and easy preparation make it a hit for parties, dessert trays, and gift-giving. Try this recipe today and spread the joy of homemade goodness this festive season! Don’t forget to share your results with friends and family. Happy holidays!
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Cranberry Pistachio Fudge Recipe
- Total Time: 2 hours 15 minutes (includes chilling time)
- Yield: 25 small squares
Description
This creamy, no-bake Cranberry Pistachio Fudge combines the sweetness of white chocolate with the tang of dried cranberries and the crunch of pistachios. It’s quick to make, perfect for the holidays, and an excellent choice for gifting or sharing on dessert trays.
Ingredients
- 3 cups (525 g) white chocolate chips
- 1 can (14 oz or 396 g) sweetened condensed milk
- 1 tsp vanilla extract
- ½ cup (60 g) dried cranberries
- ½ cup (65 g) shelled pistachios, roughly chopped
Instructions
- Prepare the Pan
Line an 8×8-inch (20×20 cm) pan with parchment paper, leaving overhang for easy removal. - Melt the Base
In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Stir constantly over low heat until the chocolate is melted and smooth. - Mix the Add-ins
Remove the saucepan from heat and stir in the vanilla extract, cranberries, and pistachios. Mix well to ensure even distribution. - Set the Fudge
Pour the mixture into the prepared pan. Spread it evenly with a spatula. Chill in the refrigerator for 2-3 hours or until firm. - Slice and Serve
Use the parchment overhang to lift the fudge out of the pan. Cut into 25 small squares and serve or package for gifting.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 2 weeks. Separate layers with parchment paper to prevent sticking.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
- Variations: Swap cranberries for dried cherries, apricots, or raisins. Replace pistachios with walnuts, pecans, or almonds for a different flavor profile.
- Tip: Use high-quality white chocolate chips for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: ~140 per serving