Cranberry Pistachio Fudge

Why You’ll Love This Recipe

• No baking required—just melt, mix, and chill
• Bright, festive colors make it perfect for the holidays
• A wonderful balance of sweet, tart, and nutty
• Customizable with different chocolates or fruit
• Keeps well and travels beautifully—great for gifting
• Made with just a handful of ingredients
• Gluten-free and easy to adapt for dietary needs
• Quick prep—done in under 15 minutes
• Freezer-friendly for long-term storage
• Ideal for cookie trays, dessert platters, and parties

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweetened condensed milk
• White chocolate chips or chopped white chocolate
• Unsalted pistachios (roasted and shelled)
• Dried cranberries
• Vanilla extract
• Pinch of salt
• Optional: orange zest for brightness or sea salt for finishing

Directions

1. Prepare the pan: Line an 8×8-inch square baking dish with parchment paper, leaving an overhang for easy removal.
2. Melt the base: In a saucepan over low heat, combine sweetened condensed milk and white chocolate. Stir constantly until smooth and fully melted.
3. Add flavor: Remove from heat and stir in vanilla extract and a pinch of salt. If using, add orange zest.
4. Fold in mix-ins: Add most of the chopped pistachios and dried cranberries, reserving a few for topping. Mix to combine.
5. Transfer and top: Pour the mixture into the prepared pan and spread evenly. Sprinkle reserved pistachios and cranberries on top, pressing gently.
6. Chill: Refrigerate for at least 2–3 hours or until fully set.
7. Slice and serve: Lift out using parchment, cut into squares, and serve or package for gifts.

Servings and timing

Makes approximately 36 small squares (cut 6×6).
Prep Time: 10 minutes
Chill Time: 2–3 hours
Total Time: About 3 hours 10 minutes

Variations

• Dark Chocolate Version: Use dark or semi-sweet chocolate instead of white for a richer fudge.
• Citrus Twist: Add lemon or lime zest for a fresh note.
• Nut-Free: Omit pistachios or replace with sunflower seeds or pumpkin seeds.
• Vegan Option: Use dairy-free condensed milk and vegan white chocolate.
• Layered Fudge: Create two layers—one plain white chocolate, one cranberry pistachio—for a beautiful effect.
• Add Coconut: Stir in shredded coconut for texture and flavor.
• Spiced Fudge: Add a pinch of cinnamon or cardamom for warmth.

Storage/Reheating

Store fudge in an airtight container in the refrigerator for up to 2 weeks.
Separate layers with parchment paper to prevent sticking.
Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Do not microwave to soften—serve chilled or at room temperature.

FAQs

Can I use fresh cranberries?

No, fresh cranberries contain too much moisture and can make the fudge soggy. Use dried cranberries only.

Do I have to toast the pistachios?

Toasting enhances their flavor, but roasted pistachios work fine without additional toasting.

Can I use evaporated milk instead of condensed milk?

No, sweetened condensed milk is essential for setting the fudge properly.

Why did my fudge not set?

It may not have chilled long enough, or the chocolate-to-condensed milk ratio was off. Make sure you use the full amount of white chocolate.

Can I double the recipe?

Yes, use a 9×13-inch pan and increase ingredients proportionally.

Can I make this fudge without a stovetop?

Yes, melt the chocolate and milk together in the microwave in 30-second bursts, stirring in between until smooth.

Is this fudge overly sweet?

White chocolate is naturally sweet, but the tart cranberries and salty pistachios balance it nicely.

Can I add other dried fruits?

Yes, try dried cherries, apricots, or golden raisins as alternatives or additions.

How long can I keep this fudge?

Up to 2 weeks in the refrigerator or 3 months in the freezer.

Can I use chocolate chips instead of chopped chocolate?

Yes, but use high-quality chips for better melting and texture.

Conclusion

Cranberry Pistachio Fudge is an easy, elegant treat bursting with holiday flavor and color. Whether you’re making it for gifting, a dessert platter, or your own sweet tooth, this no-fail recipe delivers rich, creamy goodness in every bite. With its chewy cranberries, crunchy pistachios, and silky white chocolate base, it’s a simple yet impressive confection that you’ll want to make again and again.

Cranberry Pistachio Fudge

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Cranberry Pistachio Fudge is a no-bake, festive treat made with creamy white chocolate, chewy dried cranberries, and crunchy pistachios. Sweet, tart, and nutty, it’s perfect for holiday gifts, dessert trays, or a quick indulgence.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 3 hours 10 minutes (including chill time)
• Yield: 36 small squares
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 (14 oz) can sweetened condensed milk
• 3 cups white chocolate chips or chopped white chocolate
• 3/4 cup unsalted pistachios, roughly chopped
• 3/4 cup dried cranberries
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 1 tsp orange zest

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Instructions

1. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang for easy lifting.
2. In a saucepan over low heat, combine sweetened condensed milk and white chocolate. Stir constantly until fully melted and smooth.
3. Remove from heat and stir in vanilla extract, salt, and optional orange zest.
4. Fold in most of the chopped pistachios and cranberries, reserving some for topping.
5. Pour the mixture into the prepared pan and smooth the top.
6. Sprinkle reserved pistachios and cranberries over the fudge, pressing them in gently.
7. Refrigerate for at least 2–3 hours or until fully set.
8. Lift out of the pan using parchment overhang, cut into 36 small squares, and serve or package for gifting.

Notes

• Use high-quality white chocolate for best texture and flavor.
• Do not use fresh cranberries; they contain too much moisture.
• Optional orange zest adds brightness and balances sweetness.
• Microwave method: melt chocolate and milk in 30-second intervals, stirring in between.
• For nut-free version, substitute pistachios with seeds or omit entirely.

Nutrition

• Serving Size: 1 piece
• Calories: 120
• Sugar: 14g
• Sodium: 25mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 5mg