Cranberry and Pistachio Fudge - The Sweet Rebellion
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Cranberry and Pistachio Fudge

If you’re looking for an easy edible gift this festive season, look no further! This Cranberry and Pistachio Fudge uses only white chocolate and condensed milk as the base, plus there’s no sugar thermometer required. So technically it’s not real fudge (made with butter, sugar and cream) but I’m all for shortcuts at this very busy time of year!

It’s hard to believe something so delicious takes less than 10 minutes to prepare. The white chocolate makes the fudge extra creamy and sweet, then the cranberries add a lovely bit of tartness. Add to that the crunchy chunks of gingersnaps and pops of green pistachios and you have a very delicious festive fudge!

PS> If you love fudge and have a sugar thermometer, give this Horlicks Fudge a go!


385g tin condensed milk
500g white chocolate, chopped
5ml vanilla essence
100g unsalted shelled pistachio nuts
100g dried cranberries
50g gingersnap cookies


  • Line a 20cm x 20cm baking tin with greaseproof paper.
  • Roughly chop the pistachio nuts. Break up the gingersnaps into medium sized pieces. Set aside.
  • Place the condensed milk and white chocolate into a medium saucepan over low heat. Stir frequently until all the chocolate has melted. The mixture should be thick and smooth. Continue to heat for another 2 minutes, stirring continuously.
  • Remove the fudge mixture from the heat and quickly stir in the vanilla essence, then the nuts, cranberries and cookie pieces.
  • While the mixture is still hot, transfer it to the prepared baking tin and smooth the top with an offset spatula.
  • Refrigerate for about 2 hours, until set. Slice the fudge into squares and enjoy!
    Best kept refrigerated.


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