You know that feeling when you need a little something sweet, but you absolutely do not want to turn on the oven? I get it. Life is busy enough without a sink full of baking sheets to wash. That’s where this magical, no-fuss Pistachio Fudge comes to the rescue. It’s creamy, nutty, and has that classic nostalgic flavor that will instantly transport you to happy place. Plus, it’s one of those effortless desserts that looks far more impressive than the amount of work it requires. Perfect for potlucks, holiday trays, or just because it’s Tuesday.
Table of Contents
Table of Contents
Why You’ll Love This Pistachio Fudge
- Incredibly Easy: No baking, no thermometers, just simple mixing.
- Just 5 minutes of active prep time is all you need.
- Always a Crowd-Pleaser: Its vibrant green color and rich flavor win over everyone.
- Perfect for Make-Ahead: Whip it up days before you need it.
Ingredients
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Pistachio Fudge Easy Recipe
- Total Time: 4 hours 15 minutes
- Yield: 25 squares 1x
Description
Easy pistachio fudge recipe guide Learn to make this creamy rich dessert Simple stepbystep instructions with tips for perfect homemade fudge every time
Ingredients
- 3 cups white chocolate chips
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1 1/2 cups shelled pistachios, roughly chopped
- Green food coloring (optional)
Instructions
- Line an 8×8 inch pan with parchment paper, leaving some overhang on two sides.
- In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously until melted and smooth.
- Remove from heat. Stir in the vanilla extract, almond extract, and salt. Add green food coloring if desired.
- Gently stir in 1 1/4 cups of the chopped pistachios, saving the rest for the top.
- Pour the mixture into the prepared pan and spread it evenly. Sprinkle the remaining pistachios on top and press them in gently. Refrigerate for at least 4 hours, or until completely set.
- Once firm, lift the fudge out using the parchment paper. Place it on a cutting board and slice into small squares.
Notes
A creamy, nutty, no-bake pistachio fudge recipe that requires just 5 minutes of active prep time. It’s an incredibly easy and crowd-pleasing treat, perfect for potlucks or a simple dessert.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 25 squares
- Calories: 180 calories
- Sugar: 18 grams
- Fat: 10 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 3 grams
- 3 cups white chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (trust me on this, it makes a difference!)
- 1/4 teaspoon salt
- 1 1/2 cups shelled pistachios, roughly chopped, plus more for topping
- Green food coloring (optional, for a more vibrant color)
Equipment You’ll Need
- 8×8 inch baking pan
- Parchment paper
- Medium saucepan
- Mixing spoon or spatula
How to Make Pistachio Fudge: Step-by-Step
- Prepare the Pan: Line your 8×8 inch pan with parchment paper, leaving some overhang on two sides. This will be your lifesaver when it’s time to lift the fudge out later.
- Melt the Base: In a medium saucepan over low heat, combine the white chocolate chips and the entire can of sweetened condensed milk. Stir continuously until the chocolate is completely melted and the mixture is smooth and glossy.
- Add the Flavor: Remove the saucepan from the heat. Immediately stir in the vanilla extract, almond extract, and salt. If you’re using food coloring, add a few drops now until you achieve your desired shade of green.
- Fold in the Pistachios: Gently stir in 1 1/4 cups of the chopped pistachios, saving the rest for the top.
- Chill Out: Pour the fudge mixture into your prepared pan and spread it into an even layer. Sprinkle the remaining chopped pistachios over the top and gently press them in. Pop the pan into the refrigerator for at least 4 hours, or until the fudge is completely set.
- Slice and Serve: Once firm, use the parchment paper to lift the entire block of fudge out of the pan. Place it on a cutting board and slice it into small squares.
Tips for the Best Pistachio Fudge
For the creamiest texture, make sure you’re using real white chocolate chips, not vanilla candy melts. The quality of the chocolate matters! If your fudge is too soft after chilling, it likely needed a bit more time to set—just be patient. To get clean cuts, I run my knife under hot water and wipe it dry between slices. And don’t skip the almond extract! It amplifies the nutty flavor in a way that will have people asking for your secret.
This recipe became a staple in my house after a holiday party panic. I needed a last-minute dessert and threw this together. It was the first thing to disappear from the table, and I’ve been making it ever since. It’s one of those no-bake desserts that feels both fancy and familiar.
Serving Suggestions
This fudge is delicious all on its own, but it also makes a gorgeous addition to a dessert platter. Pair it with some dark chocolate truffles and fresh fruit for a beautiful spread. It also pairs wonderfully with a cup of coffee or a glass of cold milk.
How to Store Your Fudge
Store your pistachio fudge in an airtight container in the refrigerator. It will stay perfectly fresh and delicious for up to two weeks… if it lasts that long! You can also freeze it for up to three months. Just separate the layers with parchment paper so they don’t stick together.
Can I use dark or milk chocolate instead of white chocolate?
While white chocolate really complements the pistachio flavor best, you can certainly experiment! Milk chocolate would be delicious, though much sweeter. Dark chocolate would create a richer, more decadent block of fudge. The color will just be different, but it will still be tasty.
My fudge is too soft. What went wrong?
The most common culprit is not melting the chocolate and condensed milk together long enough. They need to be fully combined and smooth. Another reason could be that it simply didn’t chill long enough. Give it a solid 4 hours, or even overnight, to firm up properly.
Can I make this recipe without nuts?
Absolutely! If you have an allergy or simply don’t want the nuts, you can leave them out. You’ll still get a wonderfully creamy, sweet vanilla fudge. You could even stir in some sprinkles for a funfest version
Where can I learn more about working with chocolate?
For more tips on melting and handling chocolate like a pro, Ghirardelli has a great resource library that I often refer to. It’s a fantastic way to build your confidence in the kitchen.
There you have it! The easiest, most delightful pistachio fudge recipe that is sure to become a new favorite. It’s the kind of simple, joyful treat that reminds us that the best things in life don’t have to be complicated. So grab those few ingredients and whip up a batch of happiness today.