Dark Chocolate Pistachio Cranberry Fudge
Fudge season is back! I know I posted the Dirt Fudge recipe this summer and talked about how fudge is delicious all year round, which is true, but it still peaks during the holiday season. I have a special 12 Days of Christmas Cookies planned so my holiday post schedule filled up quickly, which is why I’m sharing this Dark Chocolate Pistachio Cranberry Fudge recipe with you all when it’s still October.
It’s never too early to start planning holiday baking and treat gifting! In fact, to help you out I’m sharing brand new fudge recipes with you all week long. That’s three new epic fudge creations!
I’m kicking off Lemon & Mocha’s fudge week with something simple. I’ve taken Diane’s classic, tried-and-true, World’s Smoothest Chocolate Fudge and I’ve added some chopped pistachios and sweetened dried cranberries. The crunch of the pistachios plus the tartness of the dried cranberries are a perfect addition to this rich and creamy dark chocolate fudge. And, bonus, how cute do the little bits of red and green look for Christmas time?
I’ve always made fudge using a double boiler as that is how Diane taught me, but last year I had success using just a nonstick saucepan. I tested it out for quite a few batches and had positive results every time so I’ve included both the double boiler method and the saucepan method in the recipe below. I can’t wait for you all to experience the rest of Lemon & Mocha fudge week – the next two recipes are outrageous!
- 2 tablespoons unsalted butter
- 1 ounce unsweetened Baker’s baking chocolate
- 14 ounces sweetened condensed milk
- 12 ounces semisweet chocolate chips
- 1 teaspoon vanilla
- ½ cup shelled pistachios, chopped, plus more for topping
- ⅓ cup sweetened dried cranberries, plus more for topping
- Line an 8" x 8" pan with wax paper and set aside.
- Double Boiler Method: If not using a double boiler, skip to the next step. Melt butter and the Baker’s chocolate in a double boiler over medium heat, stirring occasionally. Pour in half the bag of chocolate chips and stir with a heatproof rubber spatula to help melt. Once partially melted add the rest of the bag of chocolate chips and stir until fully melted. Carefully stir in the condensed milk to combine and remove from the heat. Stir in the vanilla extract, the pistachios and the dried cranberries. Skip to step 4.
- Saucepan Method: Melt the butter and unsweetened chocolate in a medium nonstick saucepan over low heat, stirring regularly with a heatproof spatula to make sure the chocolate doesn’t burn. Pour in the sweetened condensed milk and stir to combine. Let the mixture get a little warm then pour in half the bag of chocolate chips. Stir to help melt. Once partially melted add the rest of the bag of chocolate chips and stir until fully melted, being sure to scrape the bottom as you stir. Stir in the vanilla extract, the pistachios and the dried cranberries and remove from the heat.
- Pour the chocolate mixture into the prepared pan and smooth the top with the spatula. Top with additional pistachios and dried cranberries, lightly press down.
- Refrigerate until the fudge is set then cut into bite size pieces. Best eaten straight from the fridge.