Cranberry Pistachio Marshmallow Fudge

🕒 Prep: 5 min
🔥 Cook: 2 min
🍽 Serves: 8

This Cranberry Pistachio Marshmallow Fudge is a delightful twist on the classic sweet treat, perfect for the holiday season. The combination of tart cranberries, crunchy pistachios, and fluffy marshmallows create a festive and flavorful dessert that's as fun to make as it is to eat.

Why You'll Love This Recipe

  • Easy to make with just a few simple steps.
  • A perfect balance of sweet, tart, and nutty flavors.
  • No baking required — just a bit of melting and mixing.
  • Great for gifting or sharing at holiday gatherings.

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

Ingredients Explained

Sweetened condensed milk acts as the base and sweetener, giving the fudge its rich, creamy texture. White chocolate chips melt into the mixture, providing a smooth consistency and sweet flavor. Unsalted butter adds a touch of richness and helps bind the ingredients together. The vanilla extract enhances the overall flavor profile with a subtle warmth. Mini marshmallows add a delightful chewiness that contrasts with the creaminess of the fudge. Dried cranberries provide a tartness that balances the sweetness and adds a festive touch. Shelled pistachios, roughly chopped, bring a satisfying crunch and a hint of nuttiness. Lastly, a pinch of salt elevates all the flavors, making each bite more complex and delicious.

Tips & Tricks

  • Use a sharp knife when cutting the fudge for clean, neat squares.
  • For easier cutting, run your knife under hot water and dry it before slicing.
  • Feel free to adjust the amount of cranberries and pistachios to suit your taste.

Detailed Instructions

Start by lining an 8x8 inch square baking pan with parchment paper. Leave some excess paper on the sides; this will make it easier to lift the fudge out later. In a medium saucepan, combine the sweetened condensed milk, white chocolate chips, and butter. Set the heat to low and stir constantly. You’ll want to keep the mixture moving to prevent the chocolate from burning and ensure everything melts smoothly together.

Once melted and smooth, remove the saucepan from the heat. Stir in the vanilla extract and salt, making sure they are well incorporated. Now, quickly fold in the mini marshmallows, dried cranberries, and chopped pistachios. Be gentle but efficient here — you want to distribute these evenly without letting the marshmallows completely melt.

Pour the mixture into your prepared pan, spreading it out evenly with a spatula. Place the pan in the refrigerator and let it chill for at least 2 hours, or until the fudge is firm. Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut it into squares and get ready to enjoy!

Simplified 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.

Serving Suggestions

This fudge makes a lovely addition to a holiday dessert platter, paired with other seasonal treats like gingerbread cookies or peppermint bark. It also makes a delightful gift — just wrap a few squares in a decorative tin or box.

Frequently Asked Questions

Can I use dark chocolate instead of white chocolate?
Yes, you can substitute dark chocolate for a richer, less sweet version of the fudge.
How long will the fudge keep?
Store the fudge in an airtight container in the refrigerator for up to two weeks.

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