Easy Cranberry Pistachio White Chocolate Fudge

Christmas holidays undoubtedly mean that this easy white chocolate fudge has to be made! It is sort of a tradition now. I first posted this 2 years back and it has been my most loved and most tried recipe ever. May be it has also something to do with this being a no bake and only 6 ingredient recipe. When you are short of time or holiday baking terrifies you, this recipe comes to the rescue if you want to impress your guests and friends.

My recipe was first published on my friend Amishi’s blog here. I was just starting off then and this time I made sure I took better pictures of my favourite white chocolate fudge!


If you are not a big fan of white chocolate, you could always use milk chocolate in it’s place. Feel free to even substitute the nuts with others. But red, green and white for me are perfect Christmas colours. So whatever you currently have on hand, you can get to making this super fast. These make great gifts too! I recently travelled to Delhi to meet some friends from my Facebook group My Happy Place and took some for a few of them.

I also remembered to use this lovely sharp knife to cut this fudge into clean slices unlike I did the last time!

If you are looking for another no-bake easy recipe, do try my EASY ENGLISH ALMOND TOFFEE

Easy Cranberry Pistachio White Chocolate Fudge
Prep time
Bake time
Total time
Serves: 16-20 squares
  • 1 can sweetened condensed milk (400 ml)
  • 3 cups chopped white chocolate or compound (I used one full 500gm block of chocolate)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup dried cranberries, chopped
  • Handful of salted pistachios, chopped
  1. Line an 8-inch square pan with foil.
  2. Combine the sweetened condensed milk and chopped white chocolate in a medium saucepan over low heat, stirring constantly. You can also do this in the microwave if you fear burning your chocolate. Mix until the chocolate has melted completely and the mixture is smooth and thick.
  3. Once smooth, remove from the heat and stir in the vanilla and salt. Then stir in the cranberries and pistachios. Pour it into the prepared pan and smooth the surface with a spatula or tap a few times on the counter. You can decorate the top with a few extra nuts. I did not do this.
  4. Refrigerate for 3 hours, or leave at room temperature overnight. Once set, lift the fudge out of the pan. Cut the fudge into 1-inch squares. Can be stored for about 8-10 days at room temperature.


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