Pistachio and Cranberry Fudge

Why You’ll Love This Recipe

I really enjoy how easy this fudge is to make. It comes together in just a few minutes using the microwave—no candy thermometer or complicated steps required. I like how the sweetness of the white chocolate balances with the slight tartness of the cranberries, and the pistachios add the perfect texture. It looks beautiful on a dessert tray, making it a great choice for gifting or entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

14 ounces sweetened condensed milk
2¼ cups white chocolate chips
½ cup chopped dried cranberries
½ cup chopped unsalted pistachios
1 teaspoon unsalted butter, softened

Directions

1. I line an 8×8-inch baking dish with parchment paper, leaving a little extra hanging over the sides to make it easy to lift out the fudge later.

2. In a medium-sized heat-safe mixing bowl, I add the white chocolate chips and pour the sweetened condensed milk over them.

3. I microwave the mixture for 45 seconds, stir, then microwave for another 15 seconds. I keep stirring until it becomes smooth and creamy.

4. I fold in the chopped dried cranberries and pistachios until evenly distributed.

5. I spread the mixture evenly into the prepared pan.

6. I take a small piece of wax paper, spread the softened butter on it, and use it to gently press and smooth the top of the fudge. Then I remove the wax paper.

7. I cover the pan tightly and refrigerate it for about 2 hours, or until the fudge is completely firm.

8. Once chilled, I lift the fudge out of the pan using the parchment paper and cut it into 1½-inch squares with a sharp knife.

Servings and timing

This recipe makes about 36 bite-sized pieces. It takes around 15 minutes to prepare and about 2 hours to chill, for a total time of 2 hours and 15 minutes. Each piece has roughly 112 calories, making it a perfect little treat to enjoy without overindulging.

Variations

I sometimes add a sprinkle of sea salt on top before chilling for a sweet-and-salty twist. For extra flavor, I mix in a touch of orange zest, which pairs beautifully with the cranberries and pistachios. If I want to change it up, I swap the pistachios for almonds, pecans, or even macadamias. For a festive look, I’ve drizzled melted dark chocolate over the top before chilling—it adds richness and contrast.

Storage/Reheating

I store the fudge in an airtight container in the refrigerator for up to 2 weeks. I separate layers with parchment paper to keep the pieces from sticking. It can also be frozen for up to 2 months; I just thaw it in the fridge before serving. I never reheat fudge—it’s best enjoyed chilled or at room temperature for the creamiest texture.

FAQs

Can I use other types of chocolate instead of white chocolate?

Yes, I’ve made this with milk or dark chocolate, but I prefer white chocolate because it highlights the colors and flavors of the cranberries and pistachios.

Do I need to use a microwave?

No, I sometimes melt the chocolate and condensed milk together on the stovetop over low heat, stirring constantly until smooth.

Can I use salted pistachios?

I prefer unsalted pistachios so the fudge doesn’t become too salty, but lightly salted ones work fine if I skip adding extra salt.

How do I make sure the fudge sets properly?

I always chill it for at least 2 hours—longer if I can. The longer it chills, the firmer it becomes and the easier it is to cut clean squares.

Can I double the recipe?

Absolutely. I often double it and use a 9×13-inch pan when making it for a crowd or gifting.

Conclusion

This Pistachio and Cranberry Fudge is one of my go-to recipes for an easy, elegant dessert. I love how it combines creamy sweetness, chewy tartness, and nutty crunch in every bite. It’s simple to make, beautiful to present, and always a crowd-pleaser. Whether for the holidays or just to satisfy a sweet craving, this fudge never disappoints.

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