This Cranberry Pistachio White Chocolate Fudge is the ultimate festive bite! Soft, chewy, sweet, and indulgent! Made with just a handful of simple ingredients, it comes together in just a few minutes, making it one of the easiest treats you can whip up during the busy holiday rush. Perfect for last minute gifting, party platters, or whenever you’re craving something festive and indulgent.
If you’re looking for a quick and easy no-bake Christmas treat, you’ll love this Cranberry Pistachio White Chocolate Fudge recipe! It starts with a smooth white chocolate base that melts together with condensed milk and butter to create that signature soft, chewy fudge. Then, the tart dried cranberries cut through the sweetness beautifully, while the roasted pistachios add a warm nuttiness and a little crunch in every bite. Once everything is mixed, you simply spread it into a pan, refrigerate it, and let it set for about 2 hours. No baking, no fuss, just a quick cook, chill, and it’s ready to enjoy!
Also, you can easily customize it with your favorite nuts or dried fruits, but honestly… cranberries and pistachios are a holiday match made in heaven and this color combo is so festive. The vibrant reds and greens peek through the white chocolate, giving each square a cheerful holiday sparkle. It’s perfect for gifting, sharing at parties, or for your Christmas dessert platter.
WHY YOU’LL LOVE THIS CRANBERRY PISTACHIO WHITE CHOCOLATE FUDGE
- It’s a quick and easy holiday treat that’s perfect for sharing with your loved ones!
- Not only incredibly easy to make, it is also a beautiful addition to your dessert platter.
- It’s not just delicious but visually appealing as well.
- You can mix and match the dried fruit and nuts according to your favs, but I love the red cranberries and green pistachios in this white chocolate fudge. It’s so vibrant and festive!
INGREDIENTS NEEDED & NOTES
White Chocolate – You can use your favorite white chocolate, but use good quality white chocolate for the best texture and flavor. Avoid using white chocolate chips as they contain stabilizers that can create a grainy texture.
Pistachio – Grab the roasted pistachios. This is a no-bake recipe so do not use raw pistachios.
Cranberry – You’ll need dried cranberries to make this recipe.
Condensed Milk – This recipe uses sweetened condensed milk for the flavor. This also make the fudge creamy and smooth.
Butter – You can use salted or unsalted butter, but if you use salted butter, I recommend skipping the salt.
Vanilla Extract – To enhance the flavor. You can use vanilla extract, vanilla bean paste, or real vanilla bean.
Salt – This will do the job of balancing out the flavor.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
- 8-inch baking pan or baking dish
- Parchment paper
- Heatproof mixing bowl
- Small saucepan
- Rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CRANBERRY PISTACHIO WHITE CHOCOLATE FUDGE
(Be sure to check the printable recipe card below)
16 oz high-quality white chocolate, chopped
320g (1 cup) sweetened condensed milk
2 tablespoon unsalted butter
1/4 teaspoon salt
2 teaspoons vanilla extract
90g (2/3 cup) dried cranberries, roughly chopped
90g (4/4 cup) roasted shelled pistachios, roughly chopped
Lightly grease an 8-inch baking pan or dish, then line the bottom and sides with parchment paper, leaving some overhang to create a sling for easy removal. Fill a small saucepan about one-quarter full with water and bring it to a boil, then reduce the heat to medium-low.
In a medium heatproof bowl, combine the white chocolate, sweetened condensed milk, butter, and salt. Place the bowl over the saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
Stir frequently until the white chocolate is fully melted and the mixture is smooth. Remove from heat, then fold in the vanilla extract, chopped pistachios, and dried cranberries.
Pour the fudge mixture into the prepared pan, smooth the top, and sprinkle with extra pistachios and cranberries if desired. Cover and refrigerate for at least 1 hour, or until set. Remove from the pan using the parchment sling, slice into small squares, and enjoy!
TIPS FOR MAKING THE BEST CRANBERRY PISTACHIO WHITE CHOCOLATE FUDGE
- Line your pan with parchment paper, and let the excess hang over the sides to form a sling so you can easily lift the fudge.
- For clean cuts, use a sharp knife and wipe it clean between each slice.
- You’ll want a rubber spatula to scrape the bowl clean as you pour the mixture into the pan.
- Sprinkle extra cranberries and pistachios on top of the fudge before chilling it for a better presentation.
HERE’S HOW TO STORE THE CRANBERRY PISTACHIO WHITE CHOCOLATE FUDGE
Cut into individual pieces and wrap each one in plastic wrap, then place the cranberry pistachio white chocolate fudge in an airtight container. Store in the refrigerator for up to 3 weeks or freeze for up to 3 months. For best texture, let it sit at room temperature for 20–30 minutes before serving.
Cranberry Pistachio White Chocolate Fudge
This Cranberry Pistachio White Chocolate Fudge is the ultimate festive bite! Soft, chewy, sweet, and indulgent! Made with just a handful of simple ingredients, it comes together in just a few minutes, making it one of the easiest treats you can whip up during the busy holiday rush. Perfect for last minute gifting, party platters, or whenever you’re craving something festive and indulgent.
Ingredients
- 450g (16oz) high-quality white chocolate, chopped
- 320g (1 cup) sweetened condensed milk
- 2 tablespoon unsalted butter
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 90g (2/3 cup) dried cranberries, roughly chopped
- 90g (3/4 cup) roasted shelled pistachios, roughly chopped
Instructions
- Lightly grease an 8-inch baking pan or dish, then line the bottom and sides with parchment paper, leaving some overhang to create a sling for easy removal.
- Fill a small saucepan about one-quarter full with water and bring it to a boil, then reduce the heat to medium-low.
- In a medium heatproof bowl, combine the white chocolate, sweetened condensed milk, butter, and salt.
- Place the bowl over the saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
- Stir frequently until the white chocolate is fully melted and the mixture is smooth. Remove from heat, then fold in the vanilla extract, chopped pistachios, and dried cranberries.
- Pour the fudge mixture into the prepared pan, smooth the top, and sprinkle with extra pistachios and cranberries if desired.
- Cover and refrigerate for at least 1 hour, or until set. Remove from the pan using the parchment sling, slice into small squares, and enjoy!