Creamy Cranberry Pistachio Fudge

So you can bet I jumped all over the chance to cook from today’s cookbook review – Sally’s Candy Addiction. This book, from fellow blogger Sally McKenney of Sally’s Baking Addiction, is filled with all kinds of candy recipes. Truffles, fudges, barks – even a full chapter dedicated to baking recipes with candy in them.
I know that candy making can be intimidating. I’m still intimidated by many candy recipes, and I am in the kitchen pretty much every day. But what I love about this book is that everything is very approachable. I didn’t get that feeling of overwhelm while reading through the book. It feels like a book that everyone could pick up – newbies or veterans – and find something that would work for them.

Creamy Cranberry Pistachio Fudge
Prep 10 mins
Cook 10 mins
Inactive 2 hours
Total 2 hours, 20 mins

Ingredients

• (1) 14 ounce can sweetened condensed milk
• 1/8 teaspoon salt
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
• 20 ounces high-quality white chocolate, roughly chopped
• 3/4 cup dried cranberries, divided
•  3/4 cup pistachios, chopped, divided

Instructions

1. Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to hang over the sides; set aside. In a large, heatproof bowl combine the sweetened condensed milk, white chocolate, butter, and salt; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the white chocolate has melted and the mixture is completely smooth, about 8 minutes. Remove from heat and fold in 1/2 cup of pistachios and 1/2 cup of dried cranberries. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Sprinkle with remaining pistachios and cranberries. Refrigerate for at least 2 hours before slicing.
2. Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.

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