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White Chocolate Cranberry Pistachio Fudge

White chocolate cranberry pistachio fudge combines creamy white chocolate with tart dried cranberries and crunchy pistachios. This easy stovetop fudge sets in the refrigerator for neat, festive pieces.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling 4 hours
Total Time 4 hours 20 minutes
Servings: 36 pieces
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (14 oz) sweetened condensed milk
  • 18 oz white chocolate finely chopped
  • 0.25 tsp fine salt
  • 1 tsp vanilla extract
  • 0.75 cup dried cranberries
  • 0.5 cup pistachios shelled, roughly chopped

Equipment

  • 1 8-inch square baking pan

Method
 

  1. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides.
  2. Combine the sweetened condensed milk and white chocolate in a medium heavy-bottomed saucepan.
  3. Heat over low heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth, about 5 minutes.
  4. Remove the saucepan from the heat and stir in the salt and vanilla extract.
  5. Fold in the cranberries and pistachios.
  6. Spread the mixture evenly in the prepared pan.
  7. Refrigerate until firm, at least 4 hours.
  8. Use the parchment overhang to lift the fudge from the pan.
  9. Cut into 36 pieces with a sharp knife.

Notes

For clean cuts, use a sharp knife and wipe it between slices. Store covered in the refrigerator for up to 2 weeks; freeze for up to 2 months. For a dairy-free variation, use dairy-free white chocolate and sweetened condensed coconut milk.