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White Chocolate Cranberry Pistachio Fudge Recipe
This White Chocolate Cranberry Pistachio Fudge Recipe makes the creamiest, most festive little squares—no oven, no candy thermometer, just a quick stir, a chill, and you’ve got a holiday fudge recipe everyone will remember.
A Cozy Introduction to This Festive Fudge
If you love white chocolate cranberry desserts and anything with a little sweet-salty crunch, this cranberry pistachio fudge is going to feel like it was made for you. It’s a simple, no-bake fudge that comes together on the stovetop in minutes, then sets up beautifully in the fridge.
The mix of creamy white chocolate, tart dried cranberries, and buttery pistachios makes this feel like Christmas fudge candy you picked up from a fancy shop—except you made it in your favorite saucepan, probably in your slippers, and maybe with a holiday movie in the background. That’s how it goes at my house, anyway.
I started making this White Chocolate Cranberry Pistachio Fudge Recipe years ago when my kids were still bringing home classroom treat lists and we needed something quick, pretty, and nutty that also traveled well. It’s become our “kickoff to December” treat. I’ll stir up a batch on a Sunday afternoon, pour it into a pan, and by evening we’re slicing creamy fudge squares and packing some up for neighbors.
Is it healthy? Well, it’s still white chocolate fudge, so we won’t pretend it’s a salad. But there are a few perks: dried cranberries bring a little fiber and tang, pistachios add protein and healthy fats, and you can control the sweetness more than you can with store-bought candy. Plus, it’s a no bake fudge, so you skip the stress of candy thermometers and guesswork.
If you’re looking for a simple homemade fudge recipe that looks stunning on a cookie tray, as a Christmas fudge recipe or even for Valentine’s Day or Easter, this one belongs on your short list.
Why You’ll Love This White Chocolate Cranberry Pistachio Fudge Recipe
- No oven needed – This is a pure stovetop, no bake fudge that’s perfect when your oven is already full of cookies.
- Ready fast – About 15 minutes of hands-on work, then the fridge does the rest.
- Foolproof method – No candy thermometer, no soft-ball stage; just melt, mix, and chill.
- Festive and pretty – The green pistachios and ruby cranberries look like holiday confetti in every slice.
- Perfect for gift boxes – These creamy fudge squares pack well, don’t crumble, and look lovely in tins.
- Easy to customize – Swap nuts, add orange zest, or drizzle with dark chocolate for a gourmet twist.
- Crowd-pleaser for all ages – Sweet, creamy white chocolate candy with just enough tart chew to balance it.
- Stores and freezes well – Make it ahead for parties, potlucks, or cookie exchanges.
- Naturally gluten-free – As long as your ingredients are safe, this fudge works for many gluten-free guests.
Ingredients for the Creamiest Cranberry Pistachio Fudge
Here’s what you’ll need to make this white chocolate cranberry pistachio dessert. I’ll add a few notes so you get the best results on your first try.
Main Ingredients
- 3 cups (about 18 oz / 510 g) good-quality white chocolate chips
(Look for real cocoa butter in the ingredients; Ghirardelli or Guittard melt nicely.) - 1 can (14 oz / 396 g) sweetened condensed milk
(Not evaporated milk—sweetened condensed is thick and syrupy.) - 4 tablespoons (1/2 stick / 56 g) unsalted butter
(Adds richness and helps the fudge set with a silky texture.) - 1 teaspoon pure vanilla extract
(Vanilla softens the sweetness and adds warmth.) - 1/4 teaspoon fine sea salt
(Salt is key; it keeps this from being cloyingly sweet.)
Festive Mix-Ins
- 3/4 cup dried cranberries, roughly chopped
(Use sweetened dried cranberries; chopping them gives better distribution.) - 3/4 cup shelled pistachios, roughly chopped
(Roasted, unsalted pistachios are best—bright green and flavorful.)
Optional, but Highly Recommended
- 1 teaspoon finely grated orange zest
(Orange + cranberry is classic; it brightens the whole fudge.) - Extra dried cranberries and pistachios for topping
(Scatter on top before chilling to make this cranberry pistachio dessert extra pretty.) - Flaky sea salt, for sprinkling
(Just a pinch on top adds a subtle crunch and balances the sweetness.)
Substitution Suggestions
If you need to tweak the ingredients a bit, here are some easy swaps that still keep this a festive fudge treat:
- White chocolate – Use white chocolate bars chopped into small pieces if you don’t have chips. Avoid candy melts; they don’t taste as good.
- Butter – Salted butter works in a pinch; just reduce added salt by half.
- Pistachios – Swap for chopped almonds, walnuts, pecans, or even macadamia nuts.
- Dried cranberries – Try dried cherries, dried apricots (chopped small), or a mix.
- Vanilla – Almond extract is lovely here too; use 1/2 teaspoon since it’s stronger.
Step-by-Step Directions
You don’t need fancy equipment for this cranberry pistachio fudge recipe—just a little patience and a watchful eye while the white chocolate melts.
1. Prepare the Pan
-
Line your pan.
Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving some overhang on two sides to create “handles.” This makes it easy to lift the fudge out later. -
Lightly grease, if you’d like.
If your parchment tends to curl, a tiny bit of butter or cooking spray under the paper helps it stay put.
Tip: For thinner fudge squares, use a 9×9-inch pan instead. For very thick fudge, you can use a loaf pan and slice smaller pieces.
2. Gently Melt the White Chocolate
-
Combine the base ingredients.
In a medium, heavy-bottomed saucepan, add:- White chocolate chips
- Sweetened condensed milk
- Butter
-
Melt low and slow.
Set the pan over low heat. Stir constantly with a heat-safe spatula or wooden spoon as the white chocolate starts to melt. White chocolate can scorch fast, so keep the heat low and don’t walk away. -
Stir until smooth.
When the mixture is almost melted, remove it from the heat and keep stirring. Residual heat will finish melting any little lumps. You want it thick, glossy, and completely smooth.
If the mixture looks grainy, it usually means the heat was too high. Don’t panic. A tablespoon or two of warm heavy cream, whisked in gently off the heat, can sometimes bring it back.
3. Flavor the Fudge Base
-
Stir in vanilla, salt, and orange zest.
Once the mixture is smooth and off the heat, add:- Vanilla extract
- Fine sea salt
- Orange zest, if using
Stir well so the flavorings are evenly distributed. You should smell vanilla and a hint of citrus.
4. Add Cranberries and Pistachios
-
Fold in the mix-ins.
Gently fold in the chopped dried cranberries and pistachios. Save a small handful of each if you want to sprinkle some on top. -
Work fairly quickly.
As you mix, the fudge will start to thicken slightly. That’s your cue to move along—if it gets too thick, it’s harder to spread smoothly in the pan.
5. Press and Smooth into the Pan
-
Transfer to the prepared pan.
Scrape the fudge mixture into your lined pan. Use your spatula to nudge it into the corners. -
Smooth the top.
Press it gently and smooth the surface. You can use the back of a spoon or lightly greased fingers. -
Add toppings (optional but lovely).
Sprinkle the reserved cranberries and pistachios over the top. Gently press them in so they stick. Add a tiny pinch of flaky sea salt if you like that sweet-salty contrast.
6. Chill Until Set
-
Refrigerate.
Cover the pan loosely with plastic wrap or foil and transfer it to the fridge. Chill for at least 2 hours, or until firm enough to slice. Overnight is even better for very clean cuts. -
Check firmness.
The fudge should feel firm but not rock-hard. When you press it lightly, it should give just a tiny bit.
7. Slice and Serve
-
Lift and cut.
Use the parchment “handles” to lift the block of fudge out onto a cutting board. With a long, sharp knife, cut into 1-inch squares. Wipe the knife clean between cuts for neat edges. -
Plate or package.
Arrange on a platter, or place in small paper candy cups if you’re adding them to gift boxes.
You know what? The hardest part of this whole process is waiting for the pan to chill.
Servings & Timing
- Yield: About 36 small squares (depending on how you slice)
- Prep Time: 15 minutes
- Chill Time: 2–3 hours
- Total Time: About 2 hours 15 minutes (mostly unattended chill time)
For parties, I usually plan on 2–3 pieces per person, especially if there are other holiday fudge recipes or cookies on the table.
Fun Variations on This Festive Fudge Treat
One of my favorite things about this white chocolate fudge is how easy it is to personalize. Here are a few ideas:
- Orange Cranberry Pistachio Fudge: Double the orange zest and add a tiny splash (1/4 teaspoon) of orange extract for a bright citrusy twist.
- White Chocolate Cranberry Almond Fudge: Swap pistachios for toasted sliced or slivered almonds for a more classic nut flavor.
- Dark & White Swirl Fudge: Pour half the white chocolate fudge into the pan, then swirl in 1 cup melted dark chocolate on top with a butter knife.
- Coconut Cranberry Pistachio Sweets: Add 1/2 cup unsweetened shredded coconut to the fudge base for extra texture and tropical notes.
- Extra-Tart Berry Fudge: Use a mix of dried cranberries and dried cherries, and reduce the white chocolate by 1/2 cup for a slightly tangier dessert.
- Holiday Sprinkle Fudge (Kid-Friendly): Leave out the nuts and fold in festive sprinkles plus the cranberries for a nut-free option.
Storage, Freezing & Make-Ahead Tips
One more reason I love this homemade fudge recipe: it’s wonderfully low-maintenance.
Storing in the Fridge
- Fridge: Store the cranberry pistachio fudge in an airtight container, with parchment or wax paper between layers.
- Shelf life: It keeps well in the refrigerator for up to 2 weeks.
- Serving: Let it sit at room temperature for about 10–15 minutes before serving so the texture softens slightly and tastes extra creamy.
Freezing the Fudge
-
Freeze whole or in slices.
You can freeze the whole slab (well wrapped) or pre-cut fudge squares. -
How to wrap:
Wrap tightly in plastic wrap, then place in a freezer bag or freezer-safe container with parchment between layers. -
Freezer shelf life:
For the best flavor, use within 2–3 months. -
Thawing:
Thaw in the refrigerator overnight, then bring to room temperature for 10–15 minutes before serving. White chocolate cranberry fudge tastes best when it’s not ice-cold.
Make-Ahead Advice
You can absolutely make this White Chocolate Cranberry Pistachio Fudge Recipe several days before a holiday gathering. I often make it on a Wednesday night for a weekend party. Just keep it chilled and tightly covered, and slice closer to serving time so the edges stay pretty.
Personal Notes & Little Lessons Learned
After many batches (and I do mean many), here are a few small tips from my kitchen to yours:
-
Quality white chocolate matters.
Cheaper chips sometimes contain more fillers and less cocoa butter, which makes the fudge thicker and grainier. If your budget allows, use a mid-range or higher-quality brand. -
Don’t crank the heat.
White chocolate is fussy compared to dark or milk chocolate. Melting low and slow is the secret. If you find yourself impatient, step away for a moment—don’t turn that burner up. -
Chop the cranberries and pistachios.
Leaving them whole looks pretty, but chopping them slightly means every bite tastes balanced—sweet, tart, and nutty. -
Salt is your friend.
Because this is a sweet holiday fudge recipe, that little pinch of salt is what keeps it interesting and not “too sugary.” -
Neat squares are about patience.
For super clean cuts, chill the fudge well and use a sharp knife warmed briefly under hot water, then dried. I do this when I’m making gift boxes. -
Kids can help (with the safe parts).
Let kids sprinkle the toppings or line candy boxes. My grown kids still argue over who gets the corner pieces, and honestly, it makes my heart happy every time.
If you love this flavor combo, you might also enjoy making a batch of white chocolate cranberry bark or pistachio cranberry cookies. The same flavors carry over beautifully.
FAQs About White Chocolate Cranberry Pistachio Fudge
1. Why did my white chocolate fudge turn grainy or gritty?
This usually happens when the white chocolate overheats. Keep the heat low, stir constantly, and pull the pan off the burner when the chips are almost melted so residual heat can finish the job.
2. Can I make this fudge without nuts?
Yes. Simply leave out the pistachios and increase the dried cranberries to 1–1 1/2 cups, or replace the nuts with shredded coconut or mini marshmallows for texture.
3. Do I have to refrigerate the fudge?
For the best texture and food safety, yes—store it in the fridge. You can let it sit out at room temperature for a couple of hours while serving, but keep leftovers chilled.
4. Can I use evaporated milk instead of sweetened condensed milk?
No, evaporated milk won’t work in this recipe. Sweetened condensed milk is thick and sweet, and it’s what gives the fudge structure and sweetness.
5. My fudge didn’t set. What went wrong?
Most of the time, this means the chocolate ratio was off (for example, not enough white chocolate) or the mixture wasn’t heated enough to fully combine. Try chilling it longer; if it’s still too soft, you can re-melt gently and stir in a bit more chopped white chocolate.
6. How can I make this fudge less sweet?
Use a higher-quality white chocolate (they’re often a little less sugary), increase the salt just slightly, and add extra chopped pistachios and cranberries to balance the sweetness.
7. Can I double the recipe?
Yes, you can double it and use a 9×13-inch pan. Just make sure to melt the mixture slowly and stir really well, since a larger batch can take a bit longer to come together smoothly.
8. Is this fudge gluten-free?
Most of the time, yes—but always check the labels on your white chocolate chips, dried cranberries, and any flavorings or toppings to be sure they’re certified gluten-free.
Wrapping It Up (and Maybe Boxing It Up Too)
This White Chocolate Cranberry Pistachio Fudge Recipe is one of those little kitchen traditions that turns a simple afternoon into a memory—creamy white chocolate, chewy cranberries, crunchy pistachios, and a pan of festive fudge that looks like it came from a boutique candy shop.
If you give this cranberry pistachio fudge a try, I’d love to hear how it turns out for you—tell me if you added orange zest, switched up the nuts, or tucked it into holiday gift boxes. And if you’re in a fudge mood, don’t be shy about exploring more flavors; once you master this easy base, you can create all kinds of homemade fudge recipes from the same simple method.
White Chocolate Cranberry Pistachio Fudge
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; good-quality with real cocoa butter
- 1 can sweetened condensed milk 14 oz / 396 g; not evaporated milk
- 4 tablespoons unsalted butter about 1/2 stick / 56 g
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon fine sea salt
- 3/4 cup dried cranberries sweetened, roughly chopped
- 3/4 cup pistachios shelled, roasted, unsalted, roughly chopped
- 1 teaspoon orange zest finely grated, optional but recommended
- extra dried cranberries for topping, optional
- extra pistachios for topping, optional
- flaky sea salt for sprinkling on top, optional
Instructions
- Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving some overhang on two sides to create handles. Lightly grease under the parchment if needed to help it stay in place.
- In a medium heavy-bottomed saucepan, add the white chocolate chips, sweetened condensed milk, and unsalted butter.3 cups white chocolate chips, 1 can sweetened condensed milk, 4 tablespoons unsalted butter
- Place the saucepan over low heat. Stir constantly with a heat-safe spatula or wooden spoon until the white chocolate is almost fully melted and the mixture is thick, glossy, and nearly smooth. Remove from the heat and continue stirring until completely smooth.3 cups white chocolate chips, 1 can sweetened condensed milk, 4 tablespoons unsalted butter
- Off the heat, stir in the vanilla extract, fine sea salt, and orange zest (if using) until evenly distributed and fragrant.1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt, 1 teaspoon orange zest
- Gently fold in the chopped dried cranberries and chopped pistachios, reserving a small handful of each if you want to sprinkle some on top. Work fairly quickly as the mixture will start to thicken.3/4 cup dried cranberries, 3/4 cup pistachios
- Scrape the fudge mixture into the prepared pan. Use a spatula to spread it evenly into the corners and smooth the top. Sprinkle reserved cranberries and pistachios on top if desired, gently pressing them into the surface. Add a pinch of flaky sea salt, if using.extra dried cranberries, extra pistachios, flaky sea salt
- Cover the pan loosely with plastic wrap or foil and refrigerate for 2–3 hours, or until the fudge is firm but not rock-hard. It should give just slightly when pressed.
- Use the parchment handles to lift the chilled fudge out of the pan onto a cutting board. With a long, sharp knife, cut into about 1-inch squares, wiping the knife clean between cuts for neat edges. Serve on a platter or place in small paper candy cups for gifting.
