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To make delicious cranberry pistachio fudge, you need a few key ingredients. Here’s what you will need: - 2 cups white chocolate chips - 1 can (14 oz) sweetened condensed milk - 1 cup dried cranberries, chopped - 1 cup unsalted pistachios, roughly chopped - 1 teaspoon vanilla extract - 1/2 teaspoon sea salt - Optional toppings: extra pistachios and cranberries These ingredients combine to create a sweet and crunchy treat. The white chocolate gives a creamy base, while the cranberries add a tart kick. The pistachios bring a nice crunch and nutty flavor. You can even dress it up with extra toppings to make it look fancy! Each bite bursts with flavor, making this fudge hard to resist. {{ingredient_image_1}} - Line the baking pan with parchment paper. Leave some paper over the edges. This helps with removal later. - Melt 2 cups of white chocolate chips with 1 can of sweetened condensed milk in a medium saucepan. Use low heat. Stir gently until the mix is smooth. - Take the pan off the heat. Add 1 teaspoon of vanilla extract and 1/2 teaspoon of sea salt. Stir until mixed well. - Now, fold in 1 cup of chopped dried cranberries and 1 cup of roughly chopped pistachios. Make sure they are evenly spread throughout the fudge. - Pour the mixture into your lined baking pan. Use a spatula to smooth the top. - If you like, sprinkle extra pistachios and cranberries on top. Lightly press them into the fudge. - Refrigerate the fudge for at least 2-3 hours until it is firm. When ready, lift the fudge out using the parchment overhang. - Cut the fudge into small squares or rectangles, then serve. With each step, you create a sweet treat that looks and tastes amazing! To make smooth fudge, you need to cool it properly. Cooling lets the fudge set well. If you skip this step, you might end up with a gooey mess. Patience is key; let it chill for 2-3 hours. To avoid grainy fudge, stir gently when melting. If you heat the chocolate too fast, it can seize up. Always use low heat and stir consistently until smooth. When serving your fudge, use a pretty platter. For a special touch, drizzle melted chocolate over the top. You can also paint the edges with edible gold dust. It makes your fudge look fancy and taste even better. You can cut the fudge into small squares or rectangles. Each piece should be bite-sized for easy enjoyment. Consider adding a few whole pistachios or cranberries on top for extra flair. One big mistake is overheating the chocolate. If it gets too hot, the texture will change and won't melt right. Always stick to low heat. Another common error is measuring ingredients incorrectly. Use precise measurements, as even a small mistake can change the taste or texture. Always double-check your amounts before mixing. Pro Tips Use High-Quality Chocolate: The flavor of your fudge will greatly depend on the quality of the white chocolate you choose. Opt for a premium brand for a richer taste. Chop Ingredients Evenly: When chopping cranberries and pistachios, aim for uniform pieces to ensure they distribute evenly throughout the fudge and provide a consistent texture. Let it Cool Gradually: After melting the chocolate, allow the mixture to cool slightly before adding the cranberries and pistachios. This helps maintain their texture and prevents them from becoming too soft. Store Properly: To keep your fudge fresh, store it in an airtight container in the refrigerator. It can last up to two weeks if kept properly. {{image_2}} You can boost the flavor of your fudge. Adding citrus zest is a great start. Try orange or lemon zest for a fresh twist. It gives a bright note that pairs well with cranberries. Using dark chocolate is another fun option. Swap the white chocolate chips for dark chocolate ones. This change gives a bolder taste that many enjoy. You can mix and match flavors until you find your favorite combo. Feel free to mix up the nuts and fruits. If you prefer walnuts or almonds, use those instead. Dried cherries or raisins can also work well in place of cranberries. This gives you the chance to create your own unique fudge. If you want a dairy-free version, use dairy-free chocolate chips and coconut milk. This way, you keep the rich flavor without any dairy. It’s perfect for those with dietary restrictions. You can make holiday-themed fudge too. Add peppermint extract for a festive touch. This is great for Christmas treats or parties. For seasonal twists, consider using pumpkin spice in the fall. You can mix in some chopped pecans for an autumn feel. Seasonal flavors can make your fudge feel special all year long. To keep your cranberry pistachio fudge fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. You can place parchment paper between layers of fudge to stop sticking. For refrigeration, place the container in the fridge. The fudge can last longer this way. If you want to freeze it, wrap each piece in plastic wrap, then put them in a freezer bag. This method keeps the fudge tasty for months. Cranberry pistachio fudge can last up to two weeks in the fridge. When stored properly in the freezer, it can last up to three months. Always check for signs of spoilage. If you see any mold or off smells, discard the fudge. If your fudge becomes stale, you can restore some freshness. Place it in a warm spot for a few minutes. This helps soften the fudge. You can also microwave it for a few seconds, but be careful not to melt it completely. Enjoy your fudge at its best! You can store Cranberry Pistachio Fudge in an airtight container. Keep it in the fridge for best results. If you want to store it longer, you can freeze it. Just wrap it well in plastic wrap before placing it in a freezer bag. This way, it stays fresh for a few months. Yes, you can make this fudge ahead of time. It sets well in the fridge and stays tasty for days. Making it a few days before a party saves you time. Just remember to cut it into squares before serving. If you want a swap for white chocolate, try using dark chocolate. It will give your fudge a richer taste. You can also use milk chocolate if you prefer a sweeter flavor. Just make sure to adjust the sweetness of the condensed milk if you use a different chocolate. Yes, Cranberry Pistachio Fudge is gluten-free. All the ingredients in the recipe contain no gluten. Just double-check the labels on your chocolate and condensed milk to ensure they are gluten-free. This makes it a safe treat for those with gluten sensitivities. You now know how to make delicious Cranberry Pistachio Fudge with simple steps. We covered the right ingredients, preparation, and how to avoid common mistakes. Remember to focus on cooling time for the perfect texture. Get creative with flavors and storage tips to enjoy this treat longer. Whether for a holiday or just a snack, this fudge is fun to make and share. Embrace your inner chef and enjoy your homemade fudge today!

Cranberry Pistachio Fudge

A delightful and festive fudge made with white chocolate, dried cranberries, and pistachios.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 2 cups white chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup dried cranberries, chopped
  • 1 cup unsalted pistachios, roughly chopped
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon sea salt
  • optional Extra pistachios and cranberries for topping

Instructions
 

  • Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
  • In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir gently until the chocolate is melted and the mixture is smooth.
  • Remove the saucepan from heat and stir in the vanilla extract and sea salt.
  • Fold in the chopped dried cranberries and pistachios, mixing until evenly distributed throughout the fudge mixture.
  • Pour the fudge mixture into the prepared baking pan, smoothing the top with a spatula.
  • If desired, sprinkle additional pistachios and cranberries on top for decoration, gently pressing them into the fudge.
  • Refrigerate the fudge for at least 2-3 hours or until it is firm, then remove from the pan using the parchment paper overhang.
  • Cut into small squares or rectangles and serve.

Notes

Serve the fudge on a decorative platter, and for an even more festive touch, drizzle with melted chocolate or paint the edges with edible gold dust before serving.
Keyword chocolate, cranberry, dessert, fudge, pistachio