Mildly sweet, beautifully festive, and bursting with the fresh flavor of citrus. Simple Orange Cranberry Pistachio Fudge is a wonderful addition to your Holiday table.
When I told my husband that I was working on this Simple Orange Cranberry Pistachio Fudge recipe all I heard from him was belly aching about how he hates fudge. On and on about how horrible fudge is and why do I have to put stuff inside of stuff and why do I have to make fudge in the first place…. Paul likes to tease me a lot but he was dead serious about his disdain for fudge. You can image how surprised I was this morning when he asked to try a piece of this Simple Orange Cranberry Pistachio Fudge. Guess what? He loved it and has been munching on it all day. To be honest with you it didn’t surprise me that he loved this candy 1) because we have been down this road of him swearing his hatred for certain foods and then falling in love with it when he has my version more times than I can count, 2) I worked really hard on this recipe and 3) it really is delicious. This Simple Orange Cranberry Pistachio Fudge is not as sweet as most fudge and has a beautiful fresh citrus flavor with chewy cranberries and nutty pistachios. A true Christmas delight!
Tips about Simple Orange Cranberry Pistachio Fudge:
- DO NOT USE WHITE CHOCOLATE CHIPS to make this fudge. White chocolate chips do not have enough cocoa butter in them and the fudge turns out waxy. You will want a good quality white chocolate bar. The bars have a much higher percentage of cocoa butter which in turns yields a much smoother fudge.
- Trader Joes stacks their shelves this time of year with their Organic Sweetened Condensed Milk. It is a great price for organic and it works perfect in this Simple Orange Cranberry Pistachio Fudge recipe. Here is a secret, I stalk up on it this time of year so that I have plenty come summer to make homemade ice cream.
- I have fallen in love with LorAnn Oils. They make excellent candies and taste wonderful in baking. My next hope is they come out with organic oils. (affiliate)
- Line your pan with foil. I adapted this recipe from womansday.com and they had the wonderful idea of lining the pan first with foil. It makes this fudge so much easier to cut. To do so, turn the pan face down and forming the foil around the outside of pan. Turn pan right side up and foil should slide easily in.
- 1 14oz can sweetened condensed milk
- 24 oz good quality white chocolate *finely chopped, see tips above
- 1 tsp orange extract or orange oil *see tips above
- 1 tsp orange zest *optional
- pinch of salt
- 1 cup dried cranberries
- ¾ cup shelled pistachios *raw & unsalted
- Line a 8 x 10 inch baking pan with foil by turning the pan face down and forming the foil around the outside of pan. Turn pan right side up and foil should slide in easily. Gently press excess foil into side of outside of pan.
- Heat & consistently stir sweetened condensed milk in a saucepan over medium heat for about 4-5 mins or until heated throughout. Add chocolate, extract, zest and salt. Continue stirring until chocolate is completely melted. Take off heat and stir in nuts and fruit.
- Evenly spread into pan and let cool to room temperature. Cover and refrigerate for 3 hours. Once chilled lift sides of foil out of pan and cut fudge into squares.
adapted from womsday.com