Microwave Pistachio Fudge
Ingredients
- 3 cups white chocolate chips
- 1 can 14 oz sweetened condensed milk
- 3 tablespoons unsalted butter
- 1 package 3.4 oz instant pistachio pudding mix
- ½ teaspoon vanilla extract
- Pinch of salt
- ½ cup shelled pistachios finely chopped
- Optional: green gel food coloring
- Optional: extra chopped pistachios for topping
Instructions
- Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
- In a large microwave-safe bowl, combine white chocolate chips, condensed milk, and butter.
- Microwave in 30-second intervals, stirring well after each, until fully melted and smooth.
- Stir in pistachio pudding mix, vanilla extract, and salt until thick and well combined.
- Add food coloring if using, mixing just until the color is even.
- Fold in chopped pistachios, reserving some for topping if desired.
- Pour mixture into the prepared pan and smooth the top.
- Sprinkle reserved pistachios on top and gently press them in.
- Refrigerate for 1–2 hours until fully set.
- Lift out and slice into squares with a sharp knife.
Notes
• Use instant pistachio pudding only; cook-and-serve will not set properly.
• Stir well between microwave intervals to avoid scorching.
• Do not overheat—stop as soon as the mixture is smooth.
• Chill completely before slicing for clean, neat squares.
• Stir well between microwave intervals to avoid scorching.
• Do not overheat—stop as soon as the mixture is smooth.
• Chill completely before slicing for clean, neat squares.