Name: Pistachio Fudge Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 3 cups white chocolate chips; 1 (14-ounce) can sweetened condensed milk; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 cup shelled pistachios (roughly chopped); 1/4 teaspoon salt; Green gel food coloring (optional)

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Say hello to truly irresistible Pistachio Fudge, a vibrant and creamy treat that delivers show-stopping flavor with just a handful of simple ingredients. This delightful fusion of white chocolate, crunchy pistachios, and a hint of almond comes together in less time than it takes to watch your favorite sitcom, yet the result tastes like a gourmet confection. If you’re searching for a no-bake dessert that wows on holiday platters, satisfies last-minute sweet cravings, or surprises as thoughtful edible gifts, this fudge is the one you’ll reach for over and over again.

Ingredients You’ll Need

You won’t believe how easy it is to whip up Pistachio Fudge with just a few pantry staples and minimal prep. Each ingredient brings something magical to the table—from creamy richness to nutty flavor and an irresistible pop of color!

White chocolate chips: The backbone of the fudge, these melt down to create the decadent, creamy base everyone craves.
Sweetened condensed milk: Adds that luscious, sweet creaminess that makes every bite melt-in-your-mouth good.
Vanilla extract: Rounds out the flavors with warm, familiar notes that complement the pistachios beautifully.
Almond extract: Just a touch brings a subtle, bakery-style depth that highlights the pistachio flavor.
Shelled pistachios (roughly chopped): The star of the show, these provide bursts of nutty crunch and an unmistakable green hue.
Salt: A pinch ties everything together and balances the sweetness perfectly.
Green gel food coloring (optional): For that classic Pistachio Fudge look! If you want extra vibrancy, don’t skip this step.

How to Make Pistachio Fudge

Step 1: Prep Your Pan

Start by lining an 8×8-inch baking dish with parchment paper, making sure to leave enough overhang on the sides. This clever step guarantees that the fudge will lift out effortlessly later, keeping those edges clean and pristine (and saving you from sticky drama!).

Step 2: Melt Chocolate and Condensed Milk

In a medium saucepan over low heat, stir together the white chocolate chips and sweetened condensed milk. Keep things moving with your spatula—the goal is a luxuriously smooth mixture without any scorching. Low and slow is the way to fudge perfection!

Step 3: Add Flavors and Color

Once your white chocolate mixture is silky and completely melted, remove the pan from heat. Stir in the vanilla extract, almond extract, and salt. If you’re feeling festive, add a few drops of green gel food coloring and blend until the color is evenly distributed for that signature Pistachio Fudge pop.

Step 4: Fold in Pistachios

Gently fold in your chopped pistachios, saving a small handful to sprinkle over the top later. Every bite will have a snappy, nutty surprise thanks to these gorgeous green gems!

Step 5: Spread, Top, and Chill

Pour the fudge mixture into your prepared pan and smooth it out with a spatula, giving it a loving little nudge into each corner. Scatter the reserved pistachios over the surface and press them in gently. Pop the pan in the refrigerator for at least 2 hours, or until the fudge is set and ready for its big reveal.

Step 6: Slice and Serve

Once firm, simply lift the fudge out of the pan using the parchment paper. Slice it into small, bite-sized squares (this recipe yields about 36) and let the admiration begin—your Pistachio Fudge is officially ready to enjoy!

How to Serve Pistachio Fudge

Garnishes

For a little extra sparkle, consider finishing your Pistachio Fudge squares with a dusting of edible gold flakes, a drizzle of melted white chocolate, or even a pinch of flaky sea salt. Each garnish adds a touch of elegance, elevating your fudge to gourmet status in seconds.

Side Dishes

Pistachio Fudge shines as a sweet ending on its own, but pairs beautifully with fresh berries, a scoop of vanilla ice cream, or your favorite cup of coffee or espresso. If you’re making a dessert platter, try adding a few crispy biscotti or almond cookies alongside for extra crunch and contrast.

Creative Ways to Present

When gifting, wrap individual fudge squares in wax paper and tie with colorful string for a charming, homemade touch. If you’re serving at an event, arrange them in neat rows on a pretty cake stand, or stack them in clear mason jars for grab-and-go treats. Pistachio Fudge also looks stunning on holiday cookie trays among other seasonal sweets!

Make Ahead and Storage

Storing Leftovers

To keep your Pistachio Fudge tasting fresh and fabulous, store the squares in an airtight container in the refrigerator. They’ll stay perfectly creamy for up to two weeks, though good luck making them last that long!

Freezing

If you want to stash some Pistachio Fudge for later, feel free to freeze it! Layer squares between sheets of parchment in a freezer-safe container. When you’re ready for a treat, simply thaw the fudge in the fridge overnight, and it’ll taste just as delicious as day one.

Reheating

Pistachio Fudge is meant to be enjoyed cold or at room temperature—no need for reheating. If the fudge is too firm just out of the fridge, let it sit at room temp for a few minutes before serving. This brings back that dreamy, creamy texture that everyone loves.

FAQs

Can I use dark chocolate instead of white chocolate?

While Pistachio Fudge is traditionally made with white chocolate for its creamy color and flavor, you can certainly experiment with other chocolates. Just know that the green hue and pistachio flavor may be less pronounced with dark chocolate, but it’s still delicious!

Do I need to toast the pistachios?

Toasting is optional but highly recommended! Toasted pistachios bring out an extra layer of aroma and flavor, enhancing every bite of the fudge. Simply bake them on a tray at 350°F for 5-7 minutes, cool, and then chop.

Can I make this Pistachio Fudge vegan?

Absolutely! Use dairy-free white chocolate chips and sweetened condensed coconut milk. Just double-check your extracts and food coloring for vegan compliance, and you’ll have a plant-based version that still tastes fantastic.

Is it necessary to use food coloring?

Not at all! Food coloring is purely optional for a classic pastel look. If you prefer to skip it, your Pistachio Fudge will still taste rich and have natural green flecks from the nuts.

Can I double the recipe for a crowd?

You sure can! Double all ingredients and use a 9×13-inch pan. The fudge layer may be a bit thicker, so allow a little more chilling time to ensure it firms up beautifully.

Final Thoughts

If you haven’t tried making Pistachio Fudge yet, this is your sign—trust me, you’re in for a real treat! Its silky-smooth texture, crunchy pistachios, and beautiful color make it a standout at any gathering or as a quick sweet fix. Give it a try, and don’t forget to share a piece or two (if you can bear to part with them)!

Pistachio Fudge Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 2 hours 20 minutes (including chilling)
Yield: 36 pieces 1x
Diet: Vegetarian

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Description

Indulge in the creamy sweetness of this delectable Pistachio Fudge. Made with white chocolate, sweetened condensed milk, and a generous dose of pistachios, this easy no-bake dessert is perfect for any occasion.

Ingredients

Scale

For the Pistachio Fudge:

3 cups white chocolate chips
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup shelled pistachios (roughly chopped)
1/4 teaspoon salt
Green gel food coloring (optional)

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Instructions

Prepare the Fudge Mixture: Line an 8×8-inch baking dish with parchment paper. Melt white chocolate chips and sweetened condensed milk in a saucepan. Stir in vanilla extract, almond extract, salt, and food coloring.
Combine with Pistachios: Fold in chopped pistachios, reserving some for topping. Pour the mixture into the prepared pan.
Chill and Serve: Sprinkle the reserved pistachios on top, refrigerate until firm, then cut into squares for serving.