White Chocolate Pistachio Fudge Recipe
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Jump to RecipeThis white chocolate pistachio fudge recipe is creamy, sweet, and loaded with bold pistachio flavors. It’s an easy-to-make recipe that takes just 15 minutes, and is such a treat.
This easy fudge recipe is a great make-ahead dessert, is fantastic for holidays or parties, or just makes a nice edible gift for family and friends. If you have never made fudge before, don’t worry, anyone can do it! Just follow along with our step-by-step photos below and you’ll have easy fudge in no time.
Want more modern dessert recipes? Try our apple bread with yellow cake mix, our cherry chocolate fudge recipe, and our favorite air fryer granola.
This year I have been all about making homemade fudge, and trying out new recipes that I could give as gifts to friends and family. I made a fantastic cookies and cream fudge recipe with white chocolate, and decided to make a fancy version with pistachio flavoring.
This is a great “no cook” recipe as everything is melted. Start by melting good white chocolate chips and condensed milk, mixing them with crushed pistachio nuts, adding some more pistachio flavor and a hint of green food color, and chilling the fudge until it hardens. The result is a luciously creamy, decadent fudge that is as tasty and it is impressive! I made this for my co-workers and it was a huge hit, as they asked for the recipe 🙂
Why This Pistachio Fudge Recipe Works
- It’s simple to make, can be done in one bowl!
- A great holiday treat or dessert.
- It freezes well, so you can make a batch or two and it will last a long time.
- It has wonderful pistachio flavor from the nuts, as well as a nice crunch.
- Cooks of any skill level can make this fudge by following our photos below.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
The base of this recipe is a mixture of white chocolate chips, white chocolate candy melts, and condensed milk. This will make deliciously melty, smooth, and creamy fudge.
I like to use a pistachio extract for flavor as well as crushed (shelled) pistachio nuts. I found the fudge had the best texture when I added the crushed nuts in the fudge as well as on top.
And I added a bit of salt for flavor, as well as a few drops of green food coloring to give the fudge a hint of pale green, like a lot of pistachio-flavored products have (think ice cream). Both are optional, but give the fudge a really nice touch.
Additions and Substitutions
You can omit the food coloring if desired – it’s not necessary to the recipe, it just gives it a nice look.
You can also only add the pistachio nuts to the top of the fudge (instead of them in the fudge too). Or vice versa of only adding them in the fudge and foregoing them on top.
If you wanted to add some extra dried fruit for sweetness, you could try dried cherries.
How To Make This Recipe
Step 1: Line an 8×8 inch baking pan with parchment paper. Leave an overhang on two sides for easy removal (I like to secure the parchment paper with clothespins to the side of the pan to keep it from moving).
Step 2: Place the shelled pistachios in an airtight bag. Crush them with a rolling pin, or other heavy kitchen object, and set them aside.
Step 3: In a medium sauce pan over low heat, add the while chocolate chips, white chocolate melts, and the condensed milk. Stir continuously until the white chocolate has melted (about 5-6 minutes) and the fudge is smooth.
Step 4: Remove the fudge from heat, and stir in the food coloring, pistachio extract, and stir in half of the crushed pistachio nuts.
Step 5: Pour the fudge into the 8×8 inch pan. Top the fudge with the remaining crushed pistachios.
Step 6: Refrigerate for at least 2 hours, or until the fudge has fully set. Slice into individual squares, and enjoy.
Recipe FAQs
I found that pistachio extract gives the fudge the best pistachio flavor, and you can control how much/little you put in depending on your tastes. Some recipes call for pistachio pudding or gelatin for give it flavor, but I found the texture and flavor was best when using the extract.
No, you don’t quite cook the fudge, but you will need to heat the white chocolate so it melts. You can do this in the mircrowave or over on the stove (which is the method I used).
Store any fudge in airtight bags. I like to place it in individually wrapped gift bags to give to family or friends for the holidays.
Expert Tips
- When crushing the pistachios, I found a nice variety of pieces worked best – some larger and some smaller… this gave the fudge a fun and authentic texture.
- This recipe freezes great! You can make a double batch, then freeze the squares for another date.
- This fudge recipe is easy to make ahead. If you are serving it for dessert or for tea, you can make it up to 1 week in advance and refrigerate.
More Easy Snack Recipes
- Blackberry Charcuterie Board Recipe
- Cottage Cheese Macro Salad Recipe
- La Terra Fina Cranberry Jalapeno Dip Copycat Recipe
- Pizza Bagel Air Fryer Recipe
- Trader Joe’s Elote Dip Recipe (Copycat)
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White Chocolate Pistachio Fudge
Equipment
- 8 x 8 inch baking dish
- Parchment Paper
- Pot, small saucepan
Ingredients
- 1.5 cups white chocolate chips
- 1.5 cups white chocolate melts or melting buttons
- 12 ounces can sweetened condensed milk
- 1/2 teaspoon sea salt
- 3/4 teaspoon pistachio extract
- 2-3 drops green food coloring
- 1/2 cup salted shelled pistachio nuts crushed
Instructions
- Line an 8×8 inch baking pan with parchment paper. Leave an overhang on two sides for easy removal (I like to secure the parchment paper with clothespins to the side of the pan to keep it from moving).
- Place the shelled pistachios in an airtight bag. Crush them with a rolling pin, or other heavy kitchen object, and set them aside.
- In a medium sauce pan over low heat, add the while chocolate chips, white chocolate melts, and the condensed milk. Stir continuously until the white chocolate has melted (about 5-6 minutes) and the fudge is smooth.
- Remove the fudge from heat, and stir in the food coloring, pistachio extract, and stir in half of the crushed pistachio nuts.
- Pour the fudge into the 8×8 inch pan. Top the fudge with the remaining crushed pistachios.
- Refrigerate for at least 2 hours, or until the fudge has fully set. Slice into individual squares, and enjoy.
Notes
- When crushing the pistachios, I found a nice variety of pieces worked best – some larger and some smaller… this gave the fudge a fun and authentic texture.
- This recipe freezes great! You can make a double batch, then freeze the squares for another date.
- This fudge recipe is easy to make ahead. If you are serving it for dessert or for tea, you can make it up to 1 week in advance and refrigerate.
Nutrition
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