This Pistachio & Cranberry White Chocolate Fudge features roasted pistachios and dried cranberries, folded into a white chocolate and marshmallow crème base, creating colorful sweet treats that reflect the hues of the holiday. Pistachio & Cranberry White Chocolate Fudge pictured with Christmas Linzer Cookies.
Pistachio & Cranberry White Chocolate Fudge
Serves: 64
Ingredients
- 2 cups granulated sugar
- ½ cup heavy whipping cream
- ¼ cup unsalted butter
- ½ teaspoon kosher salt
- 3 (4-ounce) bars white baking chocolate, chopped
- 1 (7-ounce) jar marshmallow crème
- 2 teaspoons vanilla extract
- ½ cup chopped unsalted roasted shelled pistachios
- ½ cup dried cranberries
- Garnish: chopped unsalted roasted pistachios
Instructions
- Line an 8-inch square baking pan with parchment paper, letting paper extend over edges of pan by 2 inches. Spray parchment paper with baking spray.
- In a medium saucepan, bring to a boil together sugar, cream, butter, and salt over medium heat, stirring constantly, until a candy thermometer registers 234°. Remove from heat. Vigorously stir in white chocolate, marshmallow crème, and vanilla extract until combined. Fold in pistachios and cranberries. Pour fudge into prepared pan.
- Sprinkle fudge with chopped pistachios, if desired. Let cool to room temperature. Refrigerate until cold and set, at least 4 hours, before cutting into 64 (1-inch) squares.
