Fudge doesn’t have to be complicated or intimidating! This easy Creamy Cranberry Pistachio Fudge only takes minutes of hands on time, no candy thermometer, and only has 6 ingredients!
Do you love fudge? You can also check out this Oreo Fudge or this Pumpkin Fudge.
Sally’s Candy Addiction
There was a time when I was totally obsessed with candy making. I wanted to learn how to make them all – from fondants to caramels to buttercreams. And I made quite a few. I never did get to that point where I felt like an “expert”, but it was fun to learn something so new and different.
So you can bet I jumped all over the chance to cook from today’s cookbook review – Sally’s Candy Addiction. This book, from fellow blogger Sally McKenney of Sally’s Baking Addiction, is filled with all kinds of candy recipes. Truffles, fudges, barks – even a full chapter dedicated to baking recipes with candy in them.
I know that candy making can be intimidating. I’m still intimidated by many candy recipes, and I am in the kitchen pretty much every day. But what I love about this book is that everything is very approachable. I didn’t get that feeling of overwhelm while reading through the book. It feels like a book that everyone could pick up – newbies or veterans – and find something that would work for them.
The Easiest Cranberry Pistachio Fudge
Not only do I love these flavors together, but the recipe couldn’t be any easier. 6 ingredients and about 5 minutes of hands on time. You do have to wait several hours for the fudge to set up, but that’s it. And the fudge is creamy and sweet and so delicious. I seriously wanted to eat the whole batch, and ended up taking the majority of it to a neighbor’s house so that I’d stop snacking on it.
Ingredients
- Sweetened Condensed Milk: Make sure you are using sweetened condensed milk, not evaporated milk.
- White Chocolate Chips: I would suggest using good white chocolate chips for the best results.
- Vanilla Extract: I always suggest using real vanilla extract, not imitation.
- Salt: The salt will balance the sweetness a bit.
- Dried Cranberries: Dried cranberries are pretty easy to find year round. They are usually by the dried fruit or on the baking aisle.
- Salted Pistachios: It is sometimes a little harder to find pistachios that are already shelled, but I have been able to find them. If you can’t find them, you can shell your own pistachios.
How to Make Cranberry Pistachio Fudge
- Combine the white chocolate chips and the sweetened condensed milk in a saucepan. Place it over medium heat. Cook this, stirring often, until the chocolate has melted.
- Once the chocolate has melted, remove the pan from the heat and stir in the vanilla and the salt. Add the cranberries and pistachios and stir until combined.
- Pour the mixture into a baking dish that has been lined with foil. Smooth the surface, then refrigerate for 4 hours, or let sit at room temperature until the fudge is set.
- Once set, cut the fudge into 1-inch squares.
More Candy Recipes
Microwave Caramels
Shaggy Dog Candy Recipe
Eggnog Truffles
Cherry Nut Chocolates
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Creamy Cranberry Pistachio Fudge
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 3 cups (546 g) white chocolate chips
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup (120 g) dried cranberries
- 3/4 cup (92 g) shelled salted pistachios
Instructions
- Line an 8-inch square baking dish with foil, leaving enough overhang on the sides to easily pull the fudge out once it is set. Set aside.
- Combine the sweetened condensed milk and white chocolate chips in a medium saucepan over medium heat. Stirring constantly, cook until the white chocolate has melted completely and the mixture is smooth. It will be quite thick. Once smooth, remove from the heat and stir in the vanilla and salt. Then stir in the cranberries and pistachios until evenly combined. Pour into the prepared dish and smooth the surface with a rubber spatula.
- Cover the fudge with foil and refrigerate for 4 hours, or leave at room temperature overnight. Once set, lift the fudge out of the dish using the foil overhang. Turn the fudge upside down to remove the foil, then turn right side up on a cutting board. Cut the fudge into 1-inch squares.
Irene says
I made these today for Christmas, they’re absolutely delicious!
Katie says
This is one of my Christmass favourites to make and wrap to give to family and friends. Remembering to keep some in the fridge for ourselves.
Ash says
I accidentally bought evaporated milk instead of condensed. Can I still use it for the recipe? How would it change the instructions?
Deborah says
They are completely different, so unfortunately, they can’t be swapped out. Sorry!
Kimberley-Anne says
Oops! Almost forgot….. Do they freeze well?
Deborah says
I haven’t tried freezing it, but I’m guessing that it would freeze well.
Kimberley-Anne says
Thank you for this delicious recipe! Made some today & they are just perfect for the holidays, love the red white & green so pretty!
Sejal says
My fudge has remained soft.. how do I correct it?
Kajsa says
This must be the pretties fudge ever! Cant wait to try the recipy.
Deborah says
Thank you!
Patricia says
Looks fantastic. I did think it was nougat at first – which I love but I find it’s tricky to make. This looks much easier but still delicious. Will have to give it a try. Thanks
Martina says
Omg, I need to try this!! I bet this would be awesome with dried black cherries and slivered almonds… Could you add dark chips as you pour it into the pan? Oooooooh, so excited!
Deborah says
I haven’t tried, but it would be worth a try, in my opinion!
Chris says
This is a great fudge recipe, colourful interesting combination of the flavours. It’s a simple recipe and i bet it tastes great.. Im going to give this recipe a try this weekend as a treat : )
Many Thanks
Christopher
Annalise @ Completely Delicious says
I’ve bookmarked this recipe from Sally’s book to try. Sounds amazing!
Wendy says
I have the book and love it! My question is, how do you cut the squares so perfectly, no knife marks? Let me know please!!!
Deborah says
I just have a really long, sharp knife that I use. It’s actually a carving knife, but it’s about 9 inches long so I can make just one cut across. That helps a lot to keep the cuts clean!
Barbara Riley says
This looks great- but- I do not love white chocolate. Would there be any problem with making a change to chocolate chocolate chips?
Deborah says
I think it would work great! She actually has a recipe in the book with chocolate chips and walnuts, so I don’t think it would be a problem at all.
sally @ sallys baking addiction says
This post makes my day. <3
Deborah says
The book is beautiful, Sally! I know I’ll be using it often for Christmas candy this year!