Cranberry Pistachio Marshmallow Fudge

A delightful twist on classic marshmallow fudge combining tart cranberries and crunchy pistachios, perfect for festive occasions. This easy-to-make treat is a showstopper with its rich flavors and vibrant colors.

Prep time: 5 minutes
Cook time: 2 minutes
Serves: 16

Ingredients

1 can (14 oz) sweetened condensed milk

3 cups white chocolate chips

1/4 cup unsalted butter

1 tsp vanilla extract

1 1/2 cups mini marshmallows

1 cup dried cranberries

1 cup shelled pistachios, roughly chopped

1/4 tsp salt

Instructions

1. Line an 8x8 inch square baking pan with parchment paper, leaving excess on the sides for easy lifting.

2. In a medium saucepan over low heat, combine sweetened condensed milk, white chocolate chips, and butter. Stir constantly until melted and smooth.

3. Remove from heat and stir in vanilla extract and salt.

4. Quickly fold in mini marshmallows, dried cranberries, and chopped pistachios.

5. Pour the mixture into the prepared pan and spread evenly.

6. Refrigerate for at least 2 hours or until firm.

7. Once set, remove from the pan using the parchment overhang and cut into squares before serving.

Storage

Store the fudge in an airtight container in the refrigerator for up to 2 weeks.

Reheating

Allow fudge to sit at room temperature for 10 minutes before serving to enhance flavors.

Scan for cooking tips & leave a review!

itsonly.recipes/view/cranberry-pistachio-marshmallow-fudge

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.