Pistachio and Cranberry Fudge
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- Line an 8×8 baking dish with parchment paper. Set it aside.
- Using a medium-sized heat-safe mixing bowl, add the white chocolate chips.
- Pour the sweetened condensed milk over the white chocolate chips. Microwave for 45 seconds. Stir. Microwave for another 15 seconds and stir until smooth.
- Fold in the chopped dried cranberries and chopped unsalted pistachios.
- Evenly spread the mixture into the prepared baking dish.
- Tear a piece of wax paper and spread the teaspoon of unsalted butter onto the wax paper.
- Evenly press the buttered wax paper on top of the fudge. Gently smooth fudge. Remove the wax paper. Tightly cover the pan and chill in the refrigerator for 2 hours.
- Remove the fudge from the refrigerator.
- Using a cutting board and a sharp knife, carefully cut 1½ inch x 1½ inch squares.
Notes
- If you are feeding a crowd, this would be a great recipe to double.
- When lining the pan with parchment paper, allow a little bit of excess paper to overhang the edges of the pan to make it easy to lift out the fudge for slicing.
- We found the longer this fudge chilled, the better it firmed up. So don’t skimp on the chilling time for this recipe.
- Before chilling, score the top of the fudge with a knife to make slicing it easier later.
- The texture of this fudge is different from many other recipes. It is firm but also somewhat chewy.
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