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White Chocolate Cranberry Pistachio Fudge
This looks much easier but still delicious.
Prep Time 2 hours
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Ingredients
- 28 ounces sweetened condensed milk
- 4 ounces dried cranberries
- 1 teaspoon vanilla extract
- 32 ounces baking white chocolate chips
- 4 ounces shelled pistachios, unsalted
Instructions
- Cut 2 pieces of parchment paper measuring 15 x 8 inches.
- Place into an 8 x 8 inch square baking dish in a 'cross' shape. 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.
- Add the white chocolate and stir until the chocolate has melted. Turn off the heat and stir in the vanilla extract, cranberries and pistachios. Pour the mix into the prepared pan and smooth the top.
- Refrigerate for at least 2 hours until set.
- Once set, cut into 2 x 2 inch squares. If it is too hard to cut, leave at a room temperature for 30 minutes.
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