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Pistachio Fudge Recipe
This creamy Pistachio Fudge Recipe is a sweet pistachio treat that comes together on the stovetop, no oven needed, with a rich nutty flavor and melt-in-your-mouth texture that feels fancy but is secretly very simple.
What Makes This Pistachio Fudge Recipe So Special?
If you’re looking for a pistachio dessert recipe that feels a little nostalgic and a little gourmet, this creamy pistachio fudge checks both boxes. It’s a stovetop pistachio fudge, made with sweetened condensed milk and white chocolate, then packed with real pistachios and a hint of vanilla. Think old-fashioned fudge from the candy shop, but with that unmistakable pistachio flavor.
I grew up seeing “holiday fudge” on every cookie tray, but it was usually the classic chocolate-walnut version. In my 40s, when I started playing around with pistachios more—on salads, in biscotti, even sprinkled on vanilla ice cream—this homemade pistachio fudge kind of “happened” during a December baking weekend. My grown kids still joke that this is the one recipe their friends try to sneak home in extra containers.
This Pistachio Fudge Recipe is especially lovely for:
- Christmas cookie boxes (the pale green looks so pretty with red and white treats)
- Easter dessert platters
- Mother’s Day brunch tables
- Or, honestly, a random Tuesday when you just want something sweet and a little nutty
Because it uses condensed milk, this is a very forgiving, easy pistachio fudge—great for beginners and for busy home cooks who have plenty going on already. No candy thermometer, no fussy sugar stages, just simple, stir-once-in-a-while stovetop cooking.
And if you’re trying to pay a bit more attention to what’s in your sweets, homemade pistachio fudge lets you control the ingredients. Real butter, real nuts, and no strange flavors you can’t pronounce. That matters more and more to me at 50, when I want my treats to be worth every bite.
Why You’ll Love This Pistachio Fudge Recipe
- No oven required – This stovetop pistachio fudge cooks in one pot and sets in the fridge.
- Beginner-friendly – No candy thermometer, no tricky stages—if you can stir, you can make this.
- Quick pistachio fudge – About 15 minutes of hands-on time, then the fridge does the rest.
- Super creamy texture – Sweetened condensed milk and white chocolate make a smooth, creamy pistachio fudge.
- Beautiful pale green color – Looks stunning on holiday trays or dessert tables without a lot of effort.
- Easy to customize – Add almonds, chocolate swirls, or a little sea salt for your own spin on this nutty fudge recipe.
- Keeps well – Great make-ahead treat for parties, gifts, or busy weeks.
- Perfect for gifting – This pistachio candy recipe holds its shape in boxes and tins and doesn’t crumble easily.
- Kid- and crowd-pleasing – Mild, sweet, and nutty; folks who “don’t like fudge” usually ask for seconds.
Ingredients for Creamy Pistachio Fudge
Here’s everything you need to make this easy pistachio fudge. I’ll add a few notes and swaps I’ve tested in my own kitchen.
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3 cups (about 18 oz / 510 g) good-quality white chocolate chips or chopped white chocolate
- Use a brand that melts smoothly—Guittard, Ghirardelli, or Callebaut work very well. Cheaper chips can be waxy and grainy.
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1 can (14 oz / 396 g) sweetened condensed milk
- This is the heart of condensed milk pistachio fudge. Make sure it’s sweetened condensed milk, not evaporated milk.
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3 tablespoons unsalted butter, cut into pieces
- Adds richness and helps the fudge set with a silky finish. Salted butter works too; just reduce added salt.
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1 box (3.4 oz / 96 g) instant pistachio pudding mix
- This gives color, flavor, and helps with texture. Use instant, not “cook and serve.” I usually grab Jell-O brand.
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1 teaspoon pure vanilla extract
- Rounds out the flavors and keeps the fudge from tasting too “artificially” pistachio.
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¼ teaspoon almond extract (optional but lovely)
- Just a small splash makes this taste like a bakery-style pistachio fudge. Don’t add too much; it’s strong.
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¼ teaspoon fine sea salt
- A little salt keeps this sweet pistachio treat from being one-note.
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1 cup roasted, salted pistachios, roughly chopped
- I like roasted salted pistachios for the best flavor contrast. You can use unsalted, but then keep the salt in the recipe.
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2–3 tablespoons extra chopped pistachios, for topping (optional)
- These give your homemade pistachio fudge a pretty finish and more crunch.
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A tiny bit of green gel food color (optional)
- The pudding mix will give a pale green hue; if you want a stronger green (for Christmas or St. Patrick’s Day), add just a toothpick’s swipe of gel color. Totally optional.
You’ll also need:
- 8-inch square baking pan (lined with parchment)
- Medium heavy-bottomed saucepan
- Rubber spatula for stirring and smoothing
If you only have a 9-inch square pan, that’s fine—the fudge will just be a bit thinner, and you may want to shave a few minutes off chilling time.
Step-by-Step Directions for Homemade Pistachio Fudge
Let me walk you through this Pistachio Fudge Recipe step by step. Once you’ve made it once, you’ll probably be doing it from memory.
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Prep your pan.
Line an 8-inch square pan with parchment paper, leaving a little overhang on two sides so you can lift the fudge out later. Lightly spritz the parchment with nonstick spray or rub with a tiny bit of butter. This helps the paper peel away cleanly. -
Melt the white chocolate and condensed milk.
In a medium heavy-bottomed saucepan, combine the white chocolate chips and the sweetened condensed milk. Place over low to medium-low heat. Stir often with a rubber spatula, scraping the bottom and corners of the pan so nothing scorches. The mixture will go from lumpy to glossy and thick—this usually takes about 5–7 minutes. -
Add butter and pudding mix.
Once the white chocolate is mostly melted and smooth, add the butter pieces and sprinkle in the instant pistachio pudding mix. Keep stirring gently until the butter is melted and the pudding mix is fully dissolved. The color will start to turn a pretty light green and the mixture will thicken. -
Flavor it up.
Remove the pan from the heat. Stir in the vanilla extract, almond extract (if using), and salt. This is also the moment to add the tiniest bit of green gel food color if you want a richer green. Start with a toothpick’s dot, stir well, and see if you like it. You can always add more; you can’t take it out. -
Fold in the pistachios.
Let the mixture sit for about 1–2 minutes off the heat to cool slightly—this helps keep the nuts from going soft. Then gently fold in the chopped pistachios. Make sure they’re evenly distributed; nobody wants a corner with no nuts. -
Pour and smooth.
Scrape the fudge mixture into your prepared pan. It will be thick but spreadable. Use your spatula to press it into the corners and smooth the top as best you can. It doesn’t have to be perfect; a slightly rustic top looks handmade and charming. -
Add toppings.
While the fudge is still warm and soft, sprinkle the extra chopped pistachios over the top. Gently press them in with clean fingers or the back of a spoon so they stick once the fudge sets. If you’d like a salty-sweet contrast, you can finish with a light pinch of flaky sea salt. -
Chill until firm.
Cover the pan lightly with plastic wrap or foil and refrigerate for at least 2 hours, or until the pistachio fudge is firm enough to cut. For very clean squares, I like to refrigerate 3–4 hours or chill overnight. -
Slice and serve.
Use the parchment overhang to lift the fudge out onto a cutting board. With a sharp knife, cut into 1-inch squares or rectangles. Wiping the knife with a warm, damp towel between cuts helps you get neat edges. -
Enjoy and share.
Arrange your pistachio fudge on a platter, tuck into cookie boxes, or stash a secret little container in the back of the fridge “just for you.” No judgment from me—believe me.
Servings & Timing
- Yield: About 36 small squares (or 25 larger pieces, depending on how you cut it)
- Prep Time: 15 minutes
- Chill Time: 2–4 hours
- Total Time: About 2 hours 15 minutes to 4 hours 15 minutes (mostly chilling time)
Because so much of the time is hands-off, this quick pistachio fudge works wonderfully when you’re juggling other baking projects or getting ready for guests.
Tasty Variations on Pistachio Fudge
You know what? Once you nail the base Pistachio Fudge Recipe, it becomes a little playground for different flavors. Here are some fun twists:
- White Chocolate Cranberry Pistachio Fudge – Stir in ½ cup dried cranberries with the pistachios for a red-and-green holiday fudge that looks straight out of a bakery case.
- Chocolate Swirl Pistachio Fudge – Melt ½ cup semi-sweet chocolate chips and swirl them into the top of the fudge before chilling for a marbled, candy-shop-style look.
- Salted Pistachio Fudge – Finish the top with flaky sea salt for a sweet-salty combo that grown-ups go crazy for.
- Pistachio-Almond Fudge – Use half pistachios and half toasted sliced almonds for a mixed-nut fudge with more crunch.
- Vegan-Friendly Pistachio Fudge – Use coconut-based sweetened condensed “milk” and high-quality dairy-free white chocolate, then skip the butter or use vegan butter.
- Pistachio Cardamom Fudge – Add ¼ teaspoon ground cardamom with the salt for a gently spiced pistachio dessert recipe that feels a little Middle Eastern-inspired.
Storage, Freezing & Make-Ahead Tips
One of my favorite things about this nutty fudge recipe is how well it keeps. You can make it well ahead for holidays—or just stash a batch for those “I need something sweet right now” moments.
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Room temperature:
- If your kitchen is cool (around 65–70°F), you can keep the fudge in an airtight container at room temperature for up to 3 days. I like to place parchment between layers so they don’t stick.
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Refrigerator:
- For longer storage, keep your pistachio fudge in a sealed container in the fridge for up to 2 weeks. The texture will be firmer when cold, so let it sit at room temperature for 10–15 minutes before serving for a creamier bite.
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Freezer:
- This homemade pistachio fudge freezes beautifully. Wrap individual rows or the whole slab tightly in plastic wrap, then place in a freezer bag or container. Freeze for up to 3 months.
- To serve, thaw in the fridge overnight, then bring to room temperature for 20–30 minutes.
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Make-ahead for gifting:
- If you’re planning holiday cookie boxes or party platters, you can make this stovetop pistachio fudge 5–7 days ahead. Store it chilled, then cut and box the day before serving or gifting.
No reheating needed, of course—this is a pistachio candy recipe, so you’re just thawing or tempering the chill, not melting anything.
Recipe Notes from My Kitchen
A few little lessons and tricks from many pans of fudge over the years:
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Use gentle heat.
White chocolate scorches more easily than dark chocolate, so keep the heat low and be patient. If it starts to look grainy or “seized,” pull it off the heat and stir like crazy; the condensed milk usually rescues it. -
Don’t skip the salt.
Even with salted pistachios, that tiny ¼ teaspoon of salt makes the flavor more balanced. Without it, the fudge can taste overly sweet. -
Chop your pistachios, but not too finely.
I like them roughly chopped, so you get good bites of nut but not big awkward chunks. A few whole pistachios on top are pretty, though. -
Line the pan well.
Parchment is your friend here. Spraying the parchment lightly helps it peel away without tearing your fudge edges. -
Taste as you go.
If you’re nervous about almond extract or cardamom or even the salt level, add a little, taste a bit on a spoon, then adjust while the mixture is still warm and stirrable. -
Color is flexible.
Some folks like very pale, almost ivory-green fudge; others want a bright green pistachio candy. Both are delicious. If you use food color, go slowly—gel is powerful.
And one more thing: don’t stress about getting “perfect” squares. I’ve hosted more than one family get-together where the most fought-over piece was a funny little corner chunk.
Frequently Asked Questions
1. Can I make this Pistachio Fudge Recipe without pistachio pudding mix?
You can, but the texture and flavor will change. Without the pudding mix, you’ll need to add extra pistachio flavoring or finely ground pistachios, and the fudge won’t have the same pale green color.
2. What’s the best way to chop pistachios for fudge?
Use a sharp knife and a cutting board, and chop in a rough, even way—no need for tiny pieces. Avoid using a food processor; it tends to turn the nuts into dust and paste.
3. My fudge seems too soft. What happened?
Most likely it needed more chilling time, or the white chocolate ratio was a bit low. Chill it several hours or overnight; if it’s still too soft, you can serve it in small squares in paper cups like truffles.
4. Can I double this pistachio fudge recipe?
Yes, you can double it and pour into a 9×13-inch pan. Just make sure you stir well so the center doesn’t scorch, and use a large enough saucepan.
5. Is there a way to make this less sweet?
You can cut the white chocolate back by about ½ cup and add 2–3 tablespoons heavy cream, plus an extra pinch of salt. Just know that fudge is meant to be sweet, so it’ll always be a treat, not a “light” dessert.
6. Can I use dark or milk chocolate instead of white chocolate?
You’ll get a tasty nutty fudge recipe, but it won’t really be a pistachio fudge in the same way, since the pistachio flavor will be more subtle. If you try it, keep the pistachios and skip the pudding mix.
7. How small should I cut the fudge for gift boxes?
For cookie trays and gift tins, I like 1-inch squares—small enough that people can sample more than one thing, but big enough for a satisfying bite.
8. Can I ship this fudge?
Yes, if it’s cool where you live. Pack it in a snug tin with parchment between layers, then place that tin in a shipping box with plenty of padding. In warmer months, I’d ship with a small ice pack and choose a faster shipping method.
Final Thoughts & Serving Ideas
This Pistachio Fudge Recipe has become one of those “if I don’t make it, someone complains” desserts in my family. It’s creamy, a little nostalgic, and fancy-looking enough that people assume you fussed over it—when really, it’s one pot and a few simple ingredients.
Serve this creamy pistachio fudge on holiday trays, tuck it into lunchboxes, or pair it with a cup of coffee after a simple weeknight dinner. If you make it, I’d love to hear how it turned out for you—tell me in the comments what variation you tried, or which sweet pistachio treat you’d like to see next. And if you enjoy this, you might like trying a peanut butter fudge or a classic chocolate-walnut fudge next to build your own little “candy shop” lineup at home.
Pistachio Fudge
Ingredients
- 3 cups white chocolate chips or chopped white chocolate about 18 oz / 510 g; use good-quality chocolate that melts smoothly
- 1 can sweetened condensed milk 14 oz / 396 g; do not substitute evaporated milk
- 3 tablespoons unsalted butter cut into pieces; salted butter can be used if you reduce added salt
- 1 box instant pistachio pudding mix 3.4 oz / 96 g; use instant, not cook-and-serve
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract optional but recommended; adds bakery-style flavor
- 1/4 teaspoon fine sea salt
- 1 cup roasted salted pistachios roughly chopped
- 2-3 tablespoons chopped pistachios extra, for topping (optional)
- green gel food color optional; use a tiny amount if you want a deeper green color
- nonstick spray or butter for greasing parchment
- flaky sea salt optional, for finishing
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to form a sling. Lightly spritz the parchment with nonstick spray or rub with a small amount of butter so the paper peels away cleanly from the fudge.nonstick spray or butter
- In a medium heavy-bottomed saucepan, combine the white chocolate and sweetened condensed milk. Place over low to medium-low heat and cook, stirring often with a rubber spatula and scraping the bottom and corners of the pan, until the mixture is smooth, glossy, and thick, about 5–7 minutes. Do not let it scorch.3 cups white chocolate chips or chopped white chocolate, 1 can sweetened condensed milk
- Once the white chocolate is mostly melted and smooth, add the butter pieces and sprinkle in the instant pistachio pudding mix. Stir gently but constantly until the butter is fully melted and the pudding mix is completely dissolved. The mixture will thicken and turn a light green color.3 tablespoons unsalted butter, 1 box instant pistachio pudding mix
- Remove the saucepan from the heat. Stir in the vanilla extract, almond extract (if using), and fine sea salt. If you want a deeper green fudge, use a toothpick to add a tiny dot of green gel food color and stir well, adding more only if needed.1 teaspoon pure vanilla extract, 1/4 teaspoon almond extract, 1/4 teaspoon fine sea salt, green gel food color
- Let the mixture sit off the heat for 1–2 minutes to cool slightly. Gently fold in the chopped roasted salted pistachios until they are evenly distributed throughout the fudge mixture.1 cup roasted salted pistachios
- Scrape the thick fudge mixture into the prepared pan. Use a spatula to press it into the corners and smooth the top as evenly as possible. A slightly rustic surface is fine.
- While the fudge is still warm and soft, sprinkle the extra chopped pistachios evenly over the top. Gently press them into the surface so they adhere. If desired, finish with a light pinch of flaky sea salt for a sweet-salty contrast.2-3 tablespoons chopped pistachios, flaky sea salt
- Cover the pan lightly with plastic wrap or foil and refrigerate for at least 2 hours, or until the fudge is firm enough to cut. For very clean squares, chill 3–4 hours or overnight.
- Use the parchment overhang to lift the set fudge out of the pan and onto a cutting board. With a sharp knife, cut into approximately 1-inch squares (or larger pieces if you prefer). Wipe the knife with a warm, damp cloth between cuts for neat edges.
- Arrange the pistachio fudge on a serving platter or pack into gift boxes or tins. Store in an airtight container at room temperature (if cool) for up to 3 days, in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
