This Cranberry Pistachio Fudge tastes like the holidays! White chocolate, cranberries, pistachios and orange zest make a deliciously balanced combination of flavors. Plus, they are so pretty!
This Cranberry Pistachio Fudge tastes as good as it looks. It's perfect for the holidays with the white from the white chocolate and sprinkles of color from the orange zest, dried cranberries and pistachios. The orange zest is the unexpected flavor that balances the entire recipe.
Looking for more holiday recipes? Cranberry Pistachio Cheese Log, Apricot Brie Bites, Biscoff Cupcakes and Ornament Pesto Sun-dried Tomato Cheese Balls.
Why You'll Love this Recipe
- No candy thermometer is required!
- Only 6 ingredients
- Very pretty and perfect for the holidays
- A delicious combination of flavors
- Perfect for gift giving
White Chocolate Chips - our base for the fudge recipe.
Sweetened Condensed Milk - provides sweetness and fat. Do not use evaporated milk.
Unsalted Butter - create a smooth consistency.
Dried Cranberries - I used orange flavored dried cranberries for the extra flavor. However, you could use just regular dried cranberries.
Pistachios - Adds a nutty flavor and crunchy texture.
Oranges - used navel oranges. The zest adds so much citrus flavor that helps balance the fudge.
Step-by-Step Instructions
- Zest oranges, chop pistachios and dried cranberries. Remove about 1-2 tablespoons of the pistachios and cranberries. Combine and set aside. Also, line a 8 x 8-inch square baking pan with parchment paper and set aside.
- In a medium saucepan, combine the white chocolate chips and butter over low heat. Stirring frequently until melted.
3. Once melted, add in condensed milk and continue to stir over low heat until everything is fully melted and the mixture is smooth and starts to turn shiny.
- Remove from heat and add in the cranberries, pistachios and all of the orange zest. You should have 1-2 tablespoons of the cranberries and pistachios set aside to top the fudge.
- Pour the mixture into the prepared pan. Use a rubber spatula to spread it out. Top with leftover cranberries and pistachios. Cover in plastic wrap and set in the fridge for 2 hours.
- Remove the fudge from the pan. Trim off the rounded edges from the pan. Cut the fudge in as you desire. I cut them into 4x5 for 20 large thick pieces but you can cut them up to 32 smaller pieces. Store leftovers in an airtight container for 1-2 weeks.
Expert Tips
Don’t use low-fat or fat-free sweetened condensed milk! You want that richness from regular sweetened condensed milk.
Stir, stir, stir. Make sure to stir the chocolate mixture often when cooking, so the chocolate doesn't stick to bottom of the pan and burn.
Let the parchment paper overhang a bit over the pan so that once the fudge is set, you can easily lift the fudge from the pan and slice it.
Recipe FAQ
Yes, it can. Just use a 9x13 pan instead.
These ingredients will change the flavor profile and texture. Have fun experimenting with some of the substitutes.
Orange Zest - grapefruit zest, blood orange zest, lime zest (has a bit more bitter taste)
Pistachios - almonds, cashews
Dried Cranberries - dried cherries, dried apricots
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Cranberry Pistachio Fudge
Ingredients
- ¾ cup pistachios, whole
- ¾ cup dried cranberries or orange flavored dried cranberries
- 2 navel oranges
- 24 ounces white chocolate chips
- 1 stick unsalted butter
- 1 13.4 ounces sweetened condensed milk
Instructions
- Zest oranges, chop pistachios and dried cranberries. Remove about 1-2 tablespoons of the pistachios and cranberries. Combine and set aside. Also, line a 8 x 8-inch square baking pan with parchment paper and set aside.
- In a medium saucepan, combine the white chocolate chips and butter over low heat. Stirring frequently until melted.
- Once melted, add in condensed milk and continue to stir over low heat until everything is fully melted and the mixture is smooth and starts to turn shiny.
- Remove from heat and add in the cranberries, pistachios and all of the orange zest. You should have 1-2 tablespoons of the cranberries and pistachios set aside to top the fudge.
- Pour the mixture into the prepared pan. Use a rubber spatula to spread it out. Top with leftover cranberries and pistachios. Cover in plastic wrap and set in the fridge for 2 hours.
- Remove the fudge from the pan. Trim off the rounded edges from the pan. Cut the fudge in as you desire. I cut them into 4x5 for 20 large thick pieces but you can cut them up to 32 smaller pieces. Store leftovers in an airtight container for 1-2 weeks.
Did you make this recipe? Let me know!