No-Brainer Cranberry Pistachio Fudge Recipe

No-Brainer Cranberry Pistachio Fudge Recipe
Although homemade fudge is popular anytime, it inevitably shows up on Christmas trays and in neighbor gifts every holiday season. Homemade, from scratch, fudge can be a bit difficult, since humidity, weather, and altitude are all are factors in successful fudge, and it can be tricky to make. Often cooks resort to what is referred to as "million dollar fudge," which is melted chocolate chips and marshmallow cream, which for years has been the preferred fudge recipe for non cooks and those who don't know what velvety, smooth fudge tastes like. Real fudge, of course, takes some skill to avoid a sugary or grainy final product. The following Cranberry Pistachio Fudge is a no-brainer, and the result is always smooth, non-grainy or sugary fudge. It is the next best thing to homemade, from scratch fudge. The ingredients are melted in the microwave, and since the basic fudge has only two ingredients – chocolate and sweetened condensed milk – there is no danger of ruining it or ending up with sugar crystals. No thermometer is needed, and there is no need to stand over a stove to stir.
Of course you can add your favorite ingredients to the basic fudge instead of cranberries and pistachios, but since they are red and green, they are perfect for Christmas. Make sure you use highest quality chocolate chips, preferably 60%+ cacao (European chocolate is best if you can get it; there are no preservatives or additives like American brands); it really makes a difference. Variations could include just walnuts, dried cherries and pecans or almonds, glacé red and green cherries, raisins and nuts – the list is limited only by your imagination.

64 Squares

1 cup dried cranberries, divided
1 tablespoon rum

2 cups semisweet chocolate chips, or chopped chocolate, preferably 60% or higher cacao
1 12 oz. can sweetened condensed milk
1 teaspoon vanilla

2/3 cup shelled pistachio nuts, divided

3 ounces white chocolate, melted
  1. Spray a 9" x 7" shallow glass dish with non-stick spray and line with parchment.
  2. Place 2/3 cup of the dried cranberries in a small bowl and toss with the rum; set aside to soak.
  3. Measure the chocolate and sweetened condensed milk into a large microwaveable container, preferably glass.
  4. Microwave 2 minutes; remove from the microwave and stir.
  5. Microwave an additional minute, remove from the oven, stir until smooth, and stir in the vanilla.
  6. Mix in the rum-soaked cranberries and 1/2 cup of the pistachio nuts; spread evenly into the prepared pan.
  7. Drizzle the melted white chocolate decoratively over the surface of the fudge; sprinkle with the remaining cranberries and pistachio nuts.
  8. With your hands, press down slightly so they will stick to the white chocolate; refrigerate the fudge until set.
  9. Using the parchment, remove from the pan, set on a cutting board, and cut into small squares.
  10. Place the squares in small holiday baking cups.
  11. Store the fudge in an airtight container at room temperature. If planning to store for more than a week, refrigerate to keep it tasting fresh.

Amount Per Serving
Calories 72 Calories from Fat 31
Percent Total Calories From: Fat 43% Protein 6% Carb. 50%

Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 2 mg
Sodium 8 mg
Total Carbohydrate 9 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g

Vitamin A 0% Vitamin C 1% Calcium 0% Iron 2%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.