White Chocolate Pistachio Fudge
Indulge in the luxuriously creamy decadence of White Chocolate Pistachio Fudge, a no-fuss treat that combines the velvety sweetness of white chocolate with the nutty crunch of vibrant green pistachios. This effortless, 10-minute recipe requires just a handful of ingredients, including sweetened condensed milk and a hint of vanilla, to create a smooth, melt-in-your-mouth texture. Perfectly balanced with a pinch of salt, this fudge offers a divine contrast of flavors in every bite. Topped with a scattering of pistachios for an added flourish, this dessert is ideal for gifting, entertaining, or satisfying your sweet tooth. Refrigerate to set, cut into squares, and enjoy this irresistible confection that's as beautiful as it is delicious!
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Recipe Information
Ingredients
- 450 grams White chocolate chips
- 400 grams Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 120 grams Shelled pistachios
- 1 Pinch of salt
Instructions
Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment with butter or cooking spray.
Chop the pistachios into smaller pieces if desired, leaving some whole for texture. Set aside.
In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Heat over low heat, stirring continuously to ensure the mixture does not burn.
Stir until the mixture is completely melted, smooth, and glossy. Remove the saucepan from heat immediately.
Quickly stir in the vanilla extract and a pinch of salt. Mix well to incorporate.
Add the chopped pistachios to the melted mixture, reserving a small handful for topping. Fold the pistachios gently into the fudge to distribute evenly.
Pour the fudge mixture into the prepared baking pan, spreading it out evenly with a spatula. Sprinkle the reserved pistachios over the top, pressing them down gently so they stick.
Let the fudge cool at room temperature for about 30 minutes, then transfer it to the refrigerator to set fully for at least 2 hours.
Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut into 16 equal squares or smaller pieces if preferred.
Serve immediately or store in an airtight container in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
4608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.5 g | 331% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 540.4 g | 197% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 484.6 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2075 mg | 160% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4594 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
