Dark Chocolate Pistachio Cranberry Fudge
 
 
Yield: 64 pieces
Ingredients
  • 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
Directions
  1. Line an 8" x 8" pan with wax paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate until the fudge is set then cut into bite size pieces. Best eaten straight from the fridge.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/10/21/dark-chocolate-pistachio-cranberry-fudge/