White Chocolate Cranberry Fudge with Pistachio Swirl

Here’s a decadent White Chocolate Cranberry Fudge with Pistachio Swirl recipe—creamy, sweet, with a hint of tartness and crunch 🍫🍒🌿

White Chocolate Cranberry Fudge with Pistachio Swirl

Ingredients (makes ~16 squares)

• 12 oz white chocolate, chopped or chips

• 1 (14 oz) can sweetened condensed milk

• 1 teaspoon vanilla extract

• ½ cup dried cranberries

• ½ cup shelled pistachios, roughly chopped

Optional Topping:

• Extra cranberries and pistachios for garnish

Instructions

1. Prepare pan

   • Line an 8×8-inch baking pan with parchment paper.

2. Melt chocolate

   • In a heatproof bowl, combine white chocolate and sweetened condensed milk.

   • Microwave in 20–30 second intervals, stirring each time until smooth, or melt over a double boiler.

3. Add flavor

   • Stir in vanilla extract.

   • Fold in half of the cranberries and half of the pistachios.

4. Swirl and layer

   • Pour fudge into prepared pan.

   • Sprinkle remaining cranberries and pistachios on top.

   • Use a skewer or knife to gently swirl them into the fudge for a marbled effect.

5. Chill

   • Refrigerate at least 2–3 hours, or until firm.

6. Cut & serve

   • Lift fudge from pan using parchment paper.

   • Cut into squares and serve.

Tips

• For extra creaminess, add 1–2 tablespoons butter when melting chocolate.

• Toast pistachios lightly for a deeper flavor.

• Store in an airtight container in the fridge for up to 2 weeks.

Variations

• Citrus Twist: Add 1 tsp orange zest for a bright note.

• Nut-Free: Replace pistachios with sunflower seeds or omit.

• Festive: Use chopped peppermint candies instead of cranberries for holidays.

If you want, I can also give you a microwave 10-minute version or a vegan white chocolate fudge version that’s just as creamy.