Cranberry Pistachio Fudge

Cranberry Pistachio Fudge: A Festive Twist on a Classic Treat

Cranberry Pistachio Fudge is the perfect holiday dessert to bring festive flair and delightful flavors to any gathering. To begin with, this easy-to-make recipe combines creamy white chocolate with tart cranberries and crunchy pistachios. Together, these ingredients create a treat that is both visually appealing and deliciously rich. Furthermore, not only is Cranberry Pistachio Fudge a crowd-pleaser, but it also requires just five simple ingredients, making it an excellent choice for busy holiday schedules.

Why Cranberry Pistachio Fudge is a Holiday Favorite
Cranberries and pistachios are classic holiday flavors, and when paired together in this fudge, they create a perfect harmony of sweetness and a hint of tartness. Additionally, the bright red and green colors of the cranberries and pistachios make Cranberry Pistachio Fudge as festive as it is tasty. Whether you’re preparing it for a family gathering, a thoughtful holiday gift, or simply as a personal treat, this fudge is sure to become a seasonal favorite. In fact, it’s the ideal dessert to bring both color and flavor to any holiday table.

Simple Ingredients, Big Flavor
The beauty of Cranberry Pistachio Fudge lies in its simplicity. For instance, all you need are white chocolate chips, condensed milk, dried cranberries, shelled pistachios, and a splash of vanilla extract. First, the white chocolate creates a creamy base that allows the flavors of the cranberries and pistachios to stand out. Then, the vanilla enhances the sweetness and aroma, tying everything together into one indulgent treat. As a result, this fudge offers big flavor with minimal effort.

Tips for Perfect Fudge Every Time
When making Cranberry Pistachio Fudge, it’s important to melt the white chocolate slowly and evenly to achieve a smooth texture. To do this, use a double boiler or microwave in short bursts, stirring frequently. After that, mix in the cranberries and pistachios gently to ensure an even distribution. Once the mixture is ready, pour it into a lined pan, smooth the surface, and let it set completely. Finally, once the fudge has set, slice it into bite-sized squares, and you’ll have a dessert ready to wow your guests.

A Holiday Treat Worth Repeating
With its festive appearance, delicious flavors, and easy preparation, Cranberry Pistachio Fudge is a holiday dessert you’ll want to make year after year. Whether you’re serving it at a party, gifting it to loved ones, or simply indulging at home, this fudge is guaranteed to bring holiday cheer to anyone who tries it. In conclusion, this simple recipe combines the best of seasonal flavors into one irresistible treat that’s as beautiful as it is delicious.

INGREDIENTS
2 cups White Chocolate Chips
1 can Sweetened Condensed Milk
1/2 cup Dried Cranberries
1/2 cup Pistachios, shelled
1/2 tsp Vanilla Extract

INSTRUCTIONS
1. Prepare the Pan: Line an 6×6-inch baking pan with parchment paper, leaving extra parchment to hang over the edges for easy lifting. Lightly grease the paper with oil or butter to prevent sticking.
2. Melt the Chocolate and Milk: Combine white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Melt in 20-30 second intervals, stirring in between until smooth; be careful not to overheat. Alternatively, use a double boiler over low heat, stirring constantly.
3. Add Flavor and Texture: Stir vanilla extract into the melted chocolate mixture until fully combined. Gently fold in dried cranberries and chopped pistachios for an even distribution.
4. Pour and Smooth the Fudge: Pour the mixture into the prepared pan, spreading it evenly with a spatula. Lightly tap the pan on the counter to remove any air bubbles.
5. Chill and Set: Cover the pan and refrigerate for at least 2-3 hours, or until fully set. For best results, let it chill overnight.
6. Slice and Serve: Once set, lift the fudge out of the pan using the parchment overhang. Slice into squares and enjoy, or store in an airtight container in the refrigerator for up to two weeks.