White Chocolate Cranberry Pistachio Fudge

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Cranberries, dried

• Baking & Spices

  • 1/8 tsp Salt
  • 20 oz White chocolate, high quality

• Nuts & Seeds

  • 3/4 cup Pistachios

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 14 ounce can Condensed milk, sweetened

Found on bakerbynature.com

Description

Ingredients

• (1) 14 ounce can sweetened condensed milk
• 20 ounces high-quality white chocolate, roughly chopped
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
• 1/8 teaspoon salt
• 3/4 cup pistachios, chopped, divided
• 3/4 cup dried cranberries, divided

Directions

• Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to hang over the sides; set aside. In a large, heatproof bowl combine the sweetened condensed milk, white chocolate, butter, and salt; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the white chocolate has melted and the mixture is completely smooth, about 8 minutes. Remove from heat and fold in 1/2 cup of pistachios and 1/2 cup of dried cranberries. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Sprinkle with remaining pistachios and cranberries. Refrigerate for at least 2 hours before slicing.
• Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.

Nutrition