White Chocolate Cranberry Pistachio Fudge Recipes

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The production procedure is very simple, you simply require to follow the techniques that we have actually created on this page. The following are the stages of just how to cook White Chocolate Cranberry Pistachio Fudge.

I hate to start this post talking about the weather but… it’s SNOWING right now. In October. And I don’t mean a few wimpy flakes. It’s really coming down. I’m a total snow bunny, so I’m in heaven over here. I’ve busted out my coziest blankets, made cocoa instead of coffee, and may or may not have Christmas music playing in the background. I know it’s too early. I know. But what can I say? I’m a total sucker for the holidays. It’s the most wonderful time of the year! And the only thing that makes me feel more festive than a fresh snowfall is a fresh batch of homemade fudge!


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


  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.
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