White Chocolate Pistachio Cranberry Fudge
White Chocolate Pistachio Cranberry Fudge is creamy, crunchy, and popping with festive color and flavor! Made with just five simple ingredients, it’s an easy holiday season treat that’s as beautiful as it is delicious.
Table of contents
Ingredients
- Sweetened condensed milk
- White chocolate chips
- Vanilla extract
- Dried cranberries
- Pistachios
No Tempering Needed
Sweetened condensed milk gives this white chocolate fudge its smooth, creamy texture and removes the need for tempering or a candy thermometer. This easy fudge recipe is also made without butter—unlike traditional chocolate fudge, which uses milk and butter and requires careful tempering.
So what makes it work? The secret is white chocolate. It’s technically not “real” chocolate since it contains no cocoa solids, but it still delivers that rich, melt-in-your-mouth sweetness. Baking white chocolate chips or chopped white chocolate bars contain just enough oil to keep the fudge soft and sliceable instead of firming up completely.
Best pan for making fudge
I prefer using a classic 8×8-inch (20 x 20 cm) glass square pan lined with parchment paper. The parchment makes it easy to lift the fudge out of the pan for clean and effortless slicing.
White Chocolate Cranberry Pistachio Fudge is best served at room temperature. After it has set in the refrigerator, let it come to room temperature before cutting it into small squares with a sharp knife for the best texture and flavor.
Christmas fudge makes the perfect gift
This festive fudge is the sweetest way to spread holiday cheer! Package the creamy, colorful squares in clear cellophane or party favor bags, stack them neatly, and tie them with a pretty ribbon or tag. It’s a thoughtful, homemade gift that looks just as amazing as it tastes—and it couldn’t be easier to make!
More festive white chocolate treats
Keeping with the holiday theme, I also made a White Chocolate Cranberry Pistachio Bark—just as simple and just as irresistible. And why stop there? Pour yourself a cozy cup of White Hot Chocolate to go with it, or try my White Chocolate Florentine Cookies. Now that’s what I call the ultimate holiday indulgence!
Storing Homemade Fudge
To keep your homemade fudge fresh and delicious:
- Room temperature: Store fudge in an airtight container at room temperature for 1–2 weeks. Keep it in a cool, dry spot away from direct sunlight.
- Refrigeration: For longer storage, refrigerate the fudge in an airtight container for up to 3 weeks. Let it come to room temperature before serving for the best texture and flavor.
- Freezing: To extend its shelf life, freeze the fudge. Wrap individual pieces in parchment paper or plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before enjoying.
Keep it properly sealed to maintain its flavor and texture
If you’ve made my White Chocolate Pistachio Cranberry Fudge, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.
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White Chocolate Pistachio Cranberry Fudge
Video
Ingredients
- 3 cups (28 ounces/800 grams) sweetened condensed milk
- 5 cups (32 ounces/907 grams) standard size baking white chocolate chips
- 1 teaspoon vanilla extract
- ½ cup (113 grams) dried cranberries
- ½ cup (113 grams) shelled pistachios, unsalted
Instructions
- Cut 2 pieces of parchment paper measuring 15 x 8-inches (38 x 20 cm).
- Place into an 8 x 8-inch (20 x 20 cm) square baking dish, one in each direction with some overlapping. This is to help remove the fudge easily from the pan. If you increased the ingredients for more servings, you will need to use a larger pan.
- To a saucepan add the condensed milk over medium low heat and bring to a very low simmer, cook for 5 minutes.
- Turn off the heat and allow to cool a little. Add the white chocolate in small batches while stirring to slowly incorporate. Continue to stir until the chocolate has melted. Add the vanilla extract, cranberries and pistachios, stir to mix well. Pour the mix into the prepared pan and smooth the top.
- Refrigerate for at least 2 hours until set.
- Once set, remove and bring to room temperature. Cut into 2 x 2-inch (5 x 5 cm) squares.
Storing:
- Room temperature: Store fudge in an airtight container at room temperature for 1–2 weeks. Keep it in a cool, dry spot away from direct sunlight.
- Refrigeration: For longer storage, refrigerate the fudge in an airtight container for up to 3 weeks. Let it come to room temperature before serving for the best texture and flavor.
- Freezing: To extend its shelf life, freeze the fudge. Wrap individual pieces in parchment paper or plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before enjoying.
- Keep it properly sealed to maintain its flavor and texture
Where I live, I could only find white cooking chocolate in bars, not chips. Not keen to stand grating the thick things. Any hints for using/melting chocolate bars?
You can use the bars. You can simply chop with a knife or break up using your hands.
Are there other nuts that would work?
Any of your favorite nuts will work. I just used pistachios because they are green and look festive. Enjoy!
I am not a fudge person myself but, I thought this would make a pretty add-on for teachers’ gifts at Christmas. Well, I had my family fighting over the leftovers. I suspect it will be requested every year from now on. Thank you for a great recipe
This has made my day, thank you so much.
I made a double batch today and turned out great. I’m giving them as holiday gifts, thank you for an easy recipe
Wonderful. I hope everyone enjoys them.
I made fudge for the very first time using this recipe. It came out perfect so I will be using it forever!! My husband & daughter love the creaminess of it. I prefer a chunkier fudge so I’m going to add 1 cup each of pistachios & cranberries. This is going to be a family tradition from now on. Thank you very much for posting this!!!!!!!
I meant to say, I’m going to try 1 cup in place of the 4oz measurement for each of the nuts & crans.
The more the merrier 🙂
Great, I’m so happy you enjoyed it, thank you for the feedback
I made this today and am very impressed. It tastes yummy and the recipe is so easy to follow.
Thank you so much for the feedback and happy you enjoyed it.
What is the measurements for about 22 people of each ingredient.
The recipe has a great feature where you can type in the number of servings and it will change the recipe to the exact measurements for each ingredient, then you can print it out if you need to. Let me know if you need more help.
I have started to gather the ingredients but questioned my choice of the white chocolate chips. Did you yse real white chocolate chips or the white baking chips? Most of the major brands have white baking chips on their package not white chocolate.
Hi Deb, I used Nestle toll house white chips found in the baking aisle. I would choose to use baking chips for this recipe because regular chocolate chips will be a little sweeter. Thank you for pointing that out, I have made a note in the recipe.
Thanks for stopping by and I hope you love the fudge.
I’m sure it tastes delicious for sure as the picture. So My inspiring 🙂
I owe you a huge thank you. I used toasted, salted pistachios because I wasn’t paying attention. Other than that I followed the directions exactly (except for 2×2 squares-1×1 was plenty big enough). I got rave reviews -“best fudge ever”, “wow, that’s good!” etc. I think the saltiness cut the sweetness a bit. Texture was amazing. I used Ghiradelli White Chocolate chips. Had one mildly disappointed guest who thought it was pepper jack cheese-what a face!
Wow Tim, you have made my day. Thank you for the great feedback. I think using good quality chocolate is the key and the pepper jack cheese comment is hilarious! Happy Holidays!
Is it 2 x 28 ounce tins or is the total required by the recipe 28 ounces? Thank you
Hi Anna, 2-14 ounce cans for a total of 28 ounces.
How long does it keep? I want to make it for a hamper so will be making it ahead of time
Hello Harriet. It will stay fresh if covered in a cool, dry place for 1 week and refrigerated up to 2 weeks. Thank you for stopping by.
Made this tonight it is great next time I’m going to make a double patch
I love to hear this Maggie and I’m glad you like it. Thank you.
Wow, does this look fantabulous. I hope someone brings me some. Just a gorgeous photo too. I love the combo of cranberries and healthful pistachios…so Christmasy!