Ingredients
Units
- 1 14-oz (397g) can sweetened condensed milk
- 17 oz white chocolate, cut into pieces
- 3/4 cup pistachios
- 3/4 cup dried cranberries
Instructions
- Prepare a medium loaf pan with a wide base, lined with plastic wrap or parchment paper.Â
- Melt chocolate with condensed milk in the microwave (5-10 second bursts mixing well in between) or on the stovetop over low heat.
- Remove from the heat and add the pistachios and cranberries. Mix until they're coated in chocolate.
- Pour into the prepared pan and smooth the top. I do this with my hands, the mixture is thick.
- Refrigerate for 15 minutes or until it’s firm enough to cut.
- Remove from the pan with the help of the plastic wrap or paper.
- Let it stand for a few minutes to soften if it's too hard.
- Eat at room temperature.
- It keeps for a several weeks, well wrapped.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- If doubling the recipe, an 8-inch square pan is a good choice. Make sure it's lined so it's easy to remove, and cover it well when refrigerating, especially if making the fudge several days or weeks ahead.Â
- Add-ins:Â use any dried fruit and nut combination you like.Â
- Salty:Â sprinkle some sea salt after you spread it in the pan before it hardens.
- Plain:Â this fudge can be made plain.
- Storing:Â it keeps in the refrigerator for weeks, well wrapped.
- Prep Time: 10 minutes
- Refrigeration time: 15 minutes
- Cook Time: 5 minutes
- Category: Candy - Sweets
- Method: Melting + Refrigerating
- Cuisine: American