I have a confession to make, i have never ever in my life made fudge. Now, i am a little embarrassed! Who knew it was so easy!
Since making the first batch a week before Christmas, my family and friends have become full blown addicts! I have had to make 4 more batches of this fudge since. This fudge is the perfect balance of creamy, sweet, crunchy from the pistachios and tart from the cranberries. Your tastebuds will sing in harmony after you pop a piece in your mouth.
The recipe makes 64 pieces and trust me, some of you will be fighting over the last piece.
1 (14 oz) can sweetened condensed milk
3 cups (546g) white chocolate chips
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup (120g) dried cranberries
¾ cup (92g) shelled salted pistachios
Line an 8-inch square baking dish with foil, leaving enough overhang on the sides to easily pull the fudge out once it is set. Set aside.
Combine the sweetened condensed milk and white chocolate chips in a medium saucepan over medium heat. Stirring constantly, cook until the white chocolate has melted completely and the mixture is smooth. It will be quite thick. Once smooth, remove from the heat and stir in the vanilla and salt. Then stir in the cranberries and pistachios until evenly combined. Pour into the prepared dish and smooth the surface with a rubber spatula.
Cover the fudge with foil and refrigerate for 4 hours, or leave at room temperature overnight. Once set, lift the fudge out of the dish using the foil overhang. Turn the fudge upside down to remove the foil, then turn right side up on a cutting board. Cut the fudge into 1-inch squares