Five-Minute White Chocolate Fudge with Pistachios (and Cranberries!)

Five Minute White Chocolate Fudge with Pistachios and Cranberries Recipe

February 26th is National Pistachio Day, so to celebrate, we’ve found an awesome recipe that features the pistachio in all its glory. And while it might seem a tad naughty eating the Five Minute White Chocolate Fudge with Pistachios and Cranberries, rest assured you’re still eating healthy because pistachios have more antioxidants per serving than green tea, and are an excellent source of fiber, copper, manganese and vitamin B6!   [photo via]

And speaking of important holidays: this colorful recipe originally was made on the Oprah Winfrey show for the holidays. If you can’t wait for the holidays to make this decadent fudge, forgo the red and green cherry decorations on top and use an 8×8 square pan instead. Happy National Pistachio Day!


3 cups white chocolate chips (1 12-ounce bag plus half of another)
1 (14 ounce) can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
1 1/2 cups shelled natural pistachio nuts
1/2 cup dried sweetened cranberries
Candied red cherries
Candied green cherries, to decorate top (like holly)


Pour the chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. Stir occasionally to prevent burning.

Butter an 8-inch round cake pan with softened butter.

Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.

Stir the chips and milk until they melt together, about 3 minutes. Stir in pistachios and dried cranberries. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.

Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with pistachios between the sprigs.

Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.