Description
Rich, creamy white chocolate fudge with salty, crunchy pistachios. Simple and elegant, perfect for holidays or any occasion.
Ingredients
Scale
- 1 (14 ounce) can sweetened condensed milk
- 3 cups white chocolate chips
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup shelled, unsalted pistachios, roughly chopped
- Pinch of sea salt (optional, for topping)
Instructions
- Prepare the Pan: Line an 8×8 inch square baking pan with parchment paper, ensuring the paper overhangs the sides.
- Chop the Pistachios: Roughly chop the pistachios and set aside.
- Melt the White Chocolate and Butter:
- Stovetop Method: In a medium saucepan, combine white chocolate chips and softened butter. Melt over low heat, stirring constantly, until smooth.
- Microwave Method: In a large, microwave-safe bowl, combine white chocolate chips and softened butter. Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
- Incorporate the Sweetened Condensed Milk: Remove from heat and stir in the sweetened condensed milk until well combined.
- Add the Extracts: Stir in the vanilla extract and almond extract.
- Fold in the Pistachios: Gently fold in the chopped pistachios until evenly distributed.
- Pour into the Prepared Pan: Pour the fudge mixture into the prepared pan and spread evenly.
- Optional: Sprinkle with Sea Salt: Sprinkle a pinch of sea salt over the top.
- Chill the Fudge: Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until firm.
- Remove from the Pan: Lift the fudge out of the pan using the parchment paper overhang.
- Cut into Squares: Cut into desired size squares using a sharp knife. A warm, clean knife will make cleaner cuts.
- Store the Fudge: Store in an airtight container in the refrigerator.
Notes
- Use high-quality white chocolate for the best flavor.
- Be careful not to overheat the white chocolate.
- Adjust the amount of almond extract to your liking.
- For a salty-sweet contrast, sprinkle with sea salt before chilling.
- Store in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes