Sharing is caring!

Quick and Easy Cranberry Pistachio Fudge: A Delightful Treat for Any Occasion

Who doesn’t love fudge? It’s the quintessential sweet treat that invokes childhood memories and makes every gathering just a bit sweeter. Enter Quick and Easy Cranberry Pistachio Fudge, a dessert that’s as tantalizing to the taste buds as it is effortless to prepare. Whether you’re whipping it up for a family celebration, a potluck, or simply as a treat for yourself—a little self-love never hurt, right?—this recipe is bound to impress. Let’s dive into why this fudge is not just another dessert but a must-have addition to your recipe repertoire!

Why You’ll Love This Quick and Easy Cranberry Pistachio Fudge

This recipe is practically foolproof, merging tart cranberries and crunchy pistachios into smooth, creamy fudge that melts in your mouth. Plus, it’s a quick solution for those busy days when you need a delightful dessert but don’t have hours to spare. I get it; life can get hectic, and when you find yourself scrambling for a sweet treat, reaching for those store-bought options just won’t do. This fudge is not only simple to make but also showcases your culinary flair without requiring advanced skills.

Let’s get our aprons on and start creating some kitchen magic!

Ingredients

Here’s what you’ll need to get started on your fudge-making journey:

• 2 cups of semisweet chocolate chips
• 1 can (14 ounces) of sweetened condensed milk
• 1 cup of dried cranberries
• 1 cup of shelled pistachios (chopped)
• 1 teaspoon of vanilla extract
• A pinch of salt

Steps to Fudge Perfection

This recipe is as easy as pie…or should I say fudge? Let’s break it down step by step!

1. Line Your Pan: Grab an 8×8-inch baking dish and line it with parchment paper. This helps the fudge release easily after it sets. Plus, it saves you a whole lot of dish-washing drama later.

2. Melt the Chocolate: In a medium saucepan over low heat, combine the semisweet chocolate chips and sweetened condensed milk. Stir until it’s all melted and smooth. If you start having chocolatey daydreams, you’re doing it right!

3. Mix in Flavors: Once your chocolate mixture is smooth, remove it from heat. Stir in that delightful vanilla extract and a pinch of salt to elevate the flavors. The salt helps intensify the sweetness of the chocolate—talk about a winning combo!

4. Add Cranberries and Pistachios: Gently fold in the dried cranberries and chopped pistachios. This is where your fudge gets its delicious personality.

5. Pour and Set: Pour the mixture into your lined baking dish, spreading it into an even layer. Now, channel your inner artist and smooth it out. Tap the dish on the counter a couple of times to release any air bubbles.

6. Chill Out: Cover the fudge and refrigerate for at least 2 hours, or until it’s firm. During this time, you could chill with your favorite book or show—just don’t eat all the fudge before it sets!

7. Slice and Serve: Once set, lift the fudge out of the baking dish using the parchment paper, cut it into squares, and voilà! You have your Quick and Easy Cranberry Pistachio Fudge ready to devour.

Cooking Tips for the Ultimate Fudge

• Perfect Chocolate Melting: If the chocolate isn’t melting smoothly, turn up the heat ever so slightly and keep stirring. Be careful, though! You don’t want to scald it—that’s just sad.
• Mix Ins Galore: This recipe is super versatile. Swap out cranberries for cherries or pistachios for walnuts if you’re feeling adventurous. Just remember, it’s your kitchen; get creative!

Personal Anecdotes

I still remember the first time I made this fudge. I had a gathering and figured, “How hard can fudge be?” Let’s just say my kitchen turned into a scene from a cooking show gone rogue. Thankfully, the results were worth the chaos. My friends devoured the fudge—so much so that I barely saved a piece for my sister Patricia to try. Note to self: always double the batch!

FAQs About Quick and Easy Cranberry Pistachio Fudge

• Can I substitute the sweetened condensed milk?
  Yes! You can use evaporated milk with a little added sugar for a similar texture, but the sweetness will differ slightly.

• How can I store leftovers?
  Wrap any leftover fudge tightly in plastic wrap or store it in an airtight container. It’ll keep in the fridge for about a week—if it lasts that long!

• Can I freeze fudge?
  Absolutely! Fudge can be stored in the freezer for up to three months. Just make sure to wrap it in layers of plastic and then foil to keep it fresh.

There you have it—a delightful journey into the world of Quick and Easy Cranberry Pistachio Fudge that’s both scrumptious and straightforward. You’ll find this recipe not only satisfies your sweet tooth but also adds a splash of color and flavor to any event. From busy weeknights to special occasions, this fudge is sure to become a cherished go-to.

So why wait? Grab those ingredients and create some sweet memories in your kitchen today!

Meta Description:

Quick and Easy Cranberry Pistachio Fudge is the perfect recipe for a quick treat. Easy and delicious, this fudge will become your favorite delight!

Cranberry Pistachio Fudge

A quick and easy fudge combining tart cranberries and crunchy pistachios into a creamy and delightful treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 2 hours hrs

Servings: 16 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Fudge Ingredients

• 2 cups semisweet chocolate chips
• 14 ounces sweetened condensed milk 1 can
• 1 cup dried cranberries
• 1 cup shelled pistachios chopped
• 1 teaspoon vanilla extract
• 1 pinch salt

Method

 

Preparation

1. Line an 8x8 inch baking dish with parchment paper.
2. In a medium saucepan over low heat, combine the semisweet chocolate chips and sweetened condensed milk. Stir until melted and smooth.
3. Remove from heat and stir in the vanilla extract and a pinch of salt.
4. Gently fold in the dried cranberries and chopped pistachios.
5. Pour the mixture into the lined baking dish and spread evenly. Tap the dish on the counter to release air bubbles.
6. Cover and refrigerate for at least 2 hours until firm.
7. Lift the fudge from the dish using the parchment paper, cut into squares, and serve.

Notes

For perfect melting, adjust heat slightly if chocolate doesn't melt smoothly. Feel free to swap cranberries for cherries or pistachios for walnuts for variations. Wrap leftovers tightly or store in an airtight container in the fridge for about a week.