Description
This festive white chocolate fudge pairs sweet, velvety richness with tart dried cranberries and buttery, roasted pistachios.
Ingredients
Scale
- 3 cups high-quality white chocolate chips
- 1 can sweetened condensed milk
- 2 tablespoons unsalted butter (cut into small cubes)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3/4 cup shelled, roasted, unsalted pistachios (roughly chopped (divided))
- 3/4 cup sweetened dried cranberries (roughly chopped (divided))
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to lift the set fudge out later.
- Combine white chocolate chips, sweetened condensed milk, and cubed butter in a heatproof bowl set over a saucepan of gently simmering water, stirring constantly until the mixture melts into a smooth, uniform liquid.
- Remove from heat and stir in the vanilla extract and fine sea salt until fully blended.
- Gently fold in 1/2 cup of chopped pistachios and 1/2 cup of chopped dried cranberries until evenly distributed.
- Pour the mixture into the prepared pan, spreading it to the corners and smoothing the top. Scatter the remaining 1/4 cup pistachios and 1/4 cup cranberries across the surface, pressing them lightly into the warm fudge.
- Refrigerate uncovered for at least 2 hours until completely solid. Lift the fudge using the parchment handles, place on a cutting board, and cut into 36 squares with a sharp knife.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store sliced fudge in an airtight container between layers of parchment paper in the refrigerator for up to 2 weeks, or in a cool, dry pantry for up to 1 week.