Pistachio Fudge
This creamy Pistachio Fudge is a sweet, stovetop treat made with white chocolate, sweetened condensed milk, and real pistachios. It has a rich, nutty flavor and a melt-in-your-mouth texture that looks fancy but is incredibly simple to make.
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.
Notes
Storage: If your kitchen is cool (around 65–70°F), the fudge can be kept in an airtight container at room temperature for up to 3 days, with parchment between layers. For longer storage, refrigerate for up to 2 weeks and let sit at room temperature 10–15 minutes before serving for a creamier texture. To freeze, wrap the slab or rows tightly in plastic wrap, place in a freezer bag or container, and freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before serving.
Tips: Use gentle heat, as white chocolate scorches easily. Don’t skip the small amount of salt; it balances the sweetness, especially if you use unsalted pistachios. Roughly chop the pistachios so you get nice pieces of nuts without large, hard chunks. Line the pan carefully with parchment for easy removal. If using food coloring, add it gradually—gel colors are strong. For variations, you can add 1/2 cup dried cranberries with the pistachios, swirl melted semi-sweet chocolate on top before chilling, finish with extra flaky sea salt, or use part pistachios and part toasted sliced almonds. A vegan-friendly version can be made using coconut-based sweetened condensed milk, dairy-free white chocolate, and vegan butter or oil.
Nutrition
Calories: 150kcal
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