One more recipe with orange, cranberries, and pistachios…… White Chocolate Orange Cranberry Pistachio Fudge. A mouth full right? More than you know!!
I’m not a fudge maker. With the extra oranges, cranberries, and pistachios, though, I thought I would give it a shot. After all, how hard could it be? Super easy that’s how hard.
Just a few ingredients, a short amount of prep time, and you have a beautiful colorful festive fudge for the holidays.
Holidays are stressful enough without having to stress about making a dessert or food gift. This recipe is a make-ahead treat.
When making White Chocolate Orange Cranberry Pistachio Fudge make sure to use “real” white chocolate, not white chocolate chips, the chips don’t melt correctly for fudge.
So, about white chocolate….news flash….it’s not chocolate. Sorry to burst bubbles, but it’s true. White chocolate is made from cocoa butter, sugar, and milk solids. White chocolate doesn’t contain cocoa solids found in other types of chocolate.
You have the right chocolate, a can of that multi dessert use sweetened condensed milk, the orange, the cranberries, and the pistachios. Now you have a delicious fudge!
I did make another fudge a few years ago, Salted Caramel White Chocolate Fudge. If you prefer the flavor of salted caramel to fruit and nuts, this fudge is for you.
White Chocolate Orange Cranberry Pistachio Fudge
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Depends on cut size
- Category: Dessert
- Method: Cook
- Cuisine: American
Ingredients
1 –14 ounce can sweetened condensed milk
24 ounces white chocolate, chopped
Zest of one orange
Juice from one orange
Pinch of salt
1 cup dried cranberries
3/4 cup pistachios, roughly chopped
Instructions
Line a 13X9 inch baking dish with tin foil.
In a large saucepan, heat sweetened condensed milk over medium heat for about 5 minutes or until heated through.
Add white chocolate, orange juice, zest, and a pinch of salt stirring until the white chocolate is melted.
Remove from heat and stir in the cranberries and pistachios combining thoroughly.
Spread mixture evenly into the foil-lined pan and allow it to come to room temperature.
Cover and refrigerate for 3 hours.
Remove fudge from the pan by gripping tin foil. Remove tinfoil from the fudge and cut it into pieces. Serving size will depend on how big you cut the pieces.
