Pistachio Fudge
Creamy, pale-green fudge with a subtle nutty flavor and soft texture. No candy thermometer needed, just melt, stir, and chill.
Equipment
- 8x8-inch pan
- Parchment paper
- Heat-safe bowl or double boiler
- Rubber spatula
- Sharp knife
Ingredients
- Fudge Base
- White chocolate chips or chopped white chocolate 2 cups
- Sweetened condensed milk 1 cup
- Unsalted butter 3 tablespoons
- Vanilla extract ½ teaspoon
- Almond extract ½ teaspoon
- Shelled pistachios roughly chopped ¾ cup
- Salt pinch optional
- Optional Garnish
- Extra chopped pistachios
- Flaky sea salt
Instructions
- Line an 8x8-inch pan with parchment and leave overhang.
- Melt white chocolate, butter, and condensed milk gently over simmering water until smooth.
- Remove from heat and stir in vanilla, almond extract, and optional salt.
- Let cool 2–3 minutes, then fold in chopped pistachios.
- Spread into the pan, smoothing the top. Add extra pistachios or sea salt if desired.
- Refrigerate 2–3 hours until firm.
- Lift from the pan and slice into squares, wiping the knife between cuts.
Notes
Dry nuts if they’re oily or salted to prevent streaks.
Roughly chop pistachios—fine bits disappear, large pieces crumble.
Heat low and slow; white chocolate scorches easily.
Roughly chop pistachios—fine bits disappear, large pieces crumble.
Heat low and slow; white chocolate scorches easily.