Spiced Cranberry & Pistachio White Chocolate Christmas Fudge (EASY RECIPE!)

This spiced cranberry & pistachio white chocolate christmas fudge is an incredibly easy recipe with just a few minutes of prep! So decadent & delicious! 

This fudge recipes is a delightfully rich treat that white chocolate lovers will absolutely fawn over! It looks fancy, and yet it only takes a a few minutes to throw together the entire recipe – it’s about to become a new holiday favorite!

Here’s why you’ll love this spiced cranberry & pistachio white chocolate Christmas fudge recipe:

• Seriously, it is SO easy to make. No babysitting a recipe on the stovetop. No candy thermometer. No double boiler. Really, it’s just a couple of steps and you’re DONE. 
• It’s a great recipe that makes for great homemade gifts. It’s a unique recipe that others are going to thoroughly enjoy! Plus, it’s just a really pretty treat – it’ll look beautiful all packed up in a tin or in a cellophane bag with some ribbon on it!
• It’s the perfect make-ahead dessert, especially if you need to make something that doesn’t take much time. This lasts for several days, so you can make it days ahead of time and then just store it in an airtight container until you’re ready to share it.  

Ingredients:

Pretty simple ingredients here, friend!

• 4 tbsp unsalted butter (1/2 stick of butter)
• 1 14oz can sweetened condensed milk – I used Eagle Brand when I was testing for my Christmas fudge recipes, simply because that brand is widely available and I wanted to use something that most would have access to. I typically use my store brand when I bake, but I noticed the Eagle Brand sweetened condensed milk was quite a bit thicker. (Which is exactly why I wanted to use a widely-available brand, so that way I could make sure you could produce the same quality recipe!) 
• 3 c white chocolate chips – I use Nestle brand, but I’m sure any decent quality white chocolate chip will do
• 2 c mini marshmallows – they give it an extra pillowy-soft (but still very decadent) bite
• 1/2 tsp ground cloves – this gives it a wonderfully seasonal flavor
• 1 c dried cranberries 
• 1 c chopped pistachios + some for sprinkling on top 

How to make the fudge: 

• Line square baking dish (8×8″ or 9×9″) with aluminum foil. Spray the foil with cooking spray. 
• Add butter to a medium saucepan over medium heat. Allow the butter to mostly melt, and then add in the sweetened condensed milk and white chocolate chips. Stir until chips are melted – about 2 minutes. Add in mini marshmallows, stir occasionally until they dissolve into the mixture – about another 2 minutes – and then remove from heat. Stir in ground cloves, cranberries, and pistachios. 
• Pour the mixture into prepared pan, ensuring you get it to spread as evenly as you can across the pan. (It’s not going to be very runny, so don’t worry about trying to fit every nook and cranny. Gravity will eventually help it settle.) 
• Immediately sprinkle extra finely chopped nuts on top for garnish. 
• Allow to cool a bit on the counter before transferring to the fridge to set overnight. (No need to cover with plastic wrap.) 
• Remove pan from fridge, lift fudge out with foil, and then use a sharp knife to slice fudge into about 32 smaller pieces. You can make fewer cuts than this to produce larger pieces of fudge, but because this is such a decadent and sweet treat, I like to make smaller pieces. 
• Store in an airtight container at room temperature for several days. It’ll stay moist & delicious for quite a while!

I hope you & your family really enjoy this easy recipe for homemade fudge! What a fun holiday treat to add to your family tradition!

Here are some other Christmas recipes you might enjoy:

• Peppermint Mocha Christmas Fudge (No fuss + 5-min prep!)

• Delicious Cut-Out Sugar Cookie Recipe

• The BEST Buttercream Frosting for Sugar Cookies (that hardens!)

• Homemade Dark Chocolate Cocoa Mix (the BEST hot chocolate mix!)

Happy baking & Merry Christmas!

Spiced Cranberry & Pistachio White Chocolate Fudge

This spiced cranberry & pistachio white chocolate christmas fudge is an incredibly easy recipe with just a few minutes of prep! So decadent & delicious! 

5 from 11 votes

Print Pin Rate

Course: Desserts

Prep Time: 5 minutes minutes

Additional Time: 4 hours hours

Total Time: 4 hours hours 5 minutes minutes

Author: TheAmericanPatriette

Ingredients

• ▢ 4 tbsp unsalted butter 1/2 stick
• ▢ 1 14 oz can sweetened condensed milk*
• ▢ 3 c white chocolate chips I used Nestle brand; you'll need 2 bags
• ▢ 2 c mini marshmallows
• ▢ 1/2 tsp ground cloves
• ▢ 1 c dried cranberries
• ▢ 1 c chopped pistachios + more for sprinkling on top

Instructions

• Line square baking dish (8x8" or 9x9") with aluminum foil. Spray the foil with cooking spray. 
• Add butter to a medium saucepan over medium heat. Allow the butter to mostly melt, and then add in the sweetened condensed milk and white chocolate chips. Stir until chips are melted - about 2 minutes. Add in mini marshmallows, stir occasionally until they dissolve into the mixture - about another 2 minutes - and then remove from heat. Stir in cloves, cranberries, and pistachios.
• Pour the mixture into prepared pan, ensuring you get it to spread as evenly as you can across the pan. (It's not going to be very runny, so don't worry about trying to fit every nook and cranny. Gravity will eventually help it settle.) 
• Immediately sprinkle chopped nuts on top.
• Allow to cool a bit on the counter before transferring to the fridge to set overnight. (No need to cover with plastic wrap.) 
• Remove pan from fridge, lift fudge out with foil, and then use a sharp knife to slice fudge into about 32 smaller pieces. You can make fewer cuts than this to produce larger pieces of fudge, but because this is such a decadent and sweet treat, I like to make smaller pieces. 
• Store in an airtight container at room temperature for several days. It'll stay moist & delicious for quite a while!

Notes

*In order to make sure others would acheive the same outcome, I used Eagle Brand sweetened condensed milk since it's widely available. I noticed it's much thicker than my store brand, so if you use something other than Eagle Brand, it could potentially affect the recipe. I really don't know that it'd make THAT much of a difference, but because texture is key to this recipe, you might want to use Eagle Brand just because you know it'll work!