White Chocolate Pistachio & Cranberry Fudge

White Chocolate Pistachio & Cranberry Fudge comes together in minutes and is pretty and festive enough to give as a gift. Not too sweet, just creamy and delicious with a little crunch from the pistachio’s and slightly tart from the cranberries.
If you’ve ever made fudge,  you’ll know that it’s a little time consuming. You have to temper the liquid to get it to the right consistency. Well, no candy thermometer is needed for this recipe because this fudge is quick and easy.  You can even get your kids involved and they could present them to their teacher as gifts.

Great gifts for teachers and neighbors

To make the gifts, I just bought party favor bags, put in the fudge and tied up with festive gift tags, how easy is that?! Last year I made a white chocolate cranberry & pistachio bark that is also very easy and what about enjoy a delicious cup of  white chocolate hot chocolate, that would be delicious with any of these treats.  So many choices for the white chocolate fans out there. I’m also posting a white hot chocolate recipe next week, yum!

White Chocolate Pistachio & Cranberry Fudge

Prep Time: 4 hours 15 mins
Cook Time: 5 mins
Total Time: 4 hours 20 mins

Ingredients

•     1 (14 oz) can sweetened condensed milk
•     1/8 teaspoon salt
•     1 teaspoon vanilla extract
•     3 cups (546g) white chocolate chips
•     3/4 cup (92g) shelled salted pistachios
•     1 cup (120g) dried cranberries

Instructions

1. Line an 8-inch square baking dish with foil, leaving enough overhang on the sides to easily pull the fudge out once it is set. Set aside.
2. Combine the sweetened condensed milk and white chocolate chips in a medium saucepan over medium heat. Stirring constantly, cook until the white chocolate has melted completely and the mixture is smooth. It will be quite thick. Once smooth, remove from the heat and stir in the vanilla and salt. Then stir in the cranberries and pistachios until evenly combined. Pour into the prepared dish and smooth the surface with a rubber spatula.
3. Cover the fudge with foil and refrigerate for 4 hours, or leave at room temperature overnight. Once set, lift the fudge out of the dish using the foil overhang. Turn the fudge upside down to remove the foil, then turn right side up on a cutting board. Cut the fudge into 1-inch squares.

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