Fudge can frustrate many home bakers. Too grainy, too soft, too sticky. This pistachio fudge solves those problems. You get a smooth, creamy texture every single time. The recipe relies on white chocolate and sweetened condensed milk, a pair that guarantees consistency.
You won’t need thermometers, double boilers, or elaborate techniques. Just a saucepan, a spoon, and a bit of patience while it chills. I’ve tested countless creamy fudge recipes, but this one holds a special place in my notebook.
The combination of white chocolate with pistachios gives a rich, nutty sweetness. A touch of green gel coloring lifts the appearance, making each piece as pretty as it is delicious. The addition of vanilla and almond extracts creates balance. One bite carries a gentle earthiness paired with delicate sweetness.
Simple Ingredients for Consistent Pistachio Fudge Results
White chocolate chips form the foundation. Choose good quality chips that melt smoothly. Cheap versions can separate or seize. Sweetened condensed milk binds everything together, preventing crystallization and giving that signature creamy finish.
Vanilla extract adds warmth while almond extract lifts the nutty notes. I often include both. Pistachios bring their unique flavor and subtle crunch. Use unsalted, shelled pistachios—either whole or lightly chopped. A pinch of salt helps sharpen the flavors without overpowering them.
The green gel food coloring remains optional. Without it, the fudge stays pale with natural pistachio speckles. With it, you get that soft pastel green often seen in pistachio truffles or pistachio cream desserts at bakeries.
Melt and Combine: The Core Method for Pistachio Fudge
Start by preparing your pan. Line an 8×8-inch baking dish with parchment, letting the paper hang over the sides. This makes removing the fudge simple after it chills.
Place your saucepan over low heat. Stir together the white chocolate chips and sweetened condensed milk. Keep stirring gently until the chocolate fully melts and the mixture turns smooth and glossy.
Remove the pan from heat. Stir in vanilla extract, almond extract if you’re using it, and a pinch of salt. If you choose to add green gel coloring, add one or two drops now and stir until evenly blended.
Folding in Pistachios for Texture and Flavor
Reserve a quarter cup of pistachios for topping. Gently fold the remaining nuts into the fudge mixture. Stir carefully to keep the mixture smooth.
Pour the mixture into the lined pan. Spread evenly using a spatula. Scatter the reserved pistachios over the top and press them lightly so they stay in place during chilling.
The fudge now needs to set. Place the pan in the refrigerator for at least three hours. Overnight works well if you plan ahead.
Fresh vs. Roasted Pistachios: What Makes the Difference?
In my experience, raw pistachios keep the flavor gentle and sweet, blending smoothly with the white chocolate. Roasted pistachios, on the other hand, introduce a bolder, slightly savory note that contrasts with the sweetness.
For gifting or serving as part of a holiday tray, I prefer raw pistachios. The flavor stays soft and universally appealing. If making a batch for my own enjoyment, I sometimes choose lightly roasted pistachios for that deeper nutty edge.
Cutting, Storing, and Serving Pistachio Fudge
After chilling, lift the fudge out using the parchment overhang. Slice into squares with a sharp knife. Wipe the blade between cuts to keep the edges clean and sharp.
Store the fudge in an airtight container in the refrigerator. It holds well for up to one week. If gifting, wait until fully chilled, then wrap individual pieces in wax paper or place them in decorative boxes.
This creamy pistachio fudge works well as part of a larger dessert table too. I often pair it with my Chocolate Pistachio Tart with Ganache or add small squares next to my Pistachio Pudding Dessert for variety.
Variations and Flavor Experiments
You can easily adapt this pistachio fudge recipe. For a slightly different profile, swirl in some melted dark chocolate before chilling. That variation leans closer to my Chocolate Pistachio Tart with its richer balance.
If you enjoy exploring fudge flavors, try folding in crushed pistachio biscotti for texture or replace part of the pistachios with chopped almonds. Some readers have even asked about blending in elements from my Peanut Butter Fudge or Sweetened Condensed Milk Fudge recipes. Both ideas work well if balanced carefully.
For a spring variation, a few drops of mint extract will shift the flavor closer to a mint fudge profile. Use this variation sparingly—too much mint can overwhelm the pistachios.
Save and Share Your Pistachio Fudge Success
If you found this creamy pistachio fudge recipe helpful, save it to your Pinterest boards so you can return to it easily. Share your results or ask any questions in the comments below. I always enjoy hearing how your versions turn out and what small adjustments you try.
Creamy Pistachio Fudge
Creamy pistachio fudge combines the smooth sweetness of white chocolate with the nutty, slightly earthy flavor of pistachios. A drop of green gel food coloring adds a soft green tint that complements the natural tones of the nuts, while vanilla and almond extracts create a balanced flavor. This fudge is simple to prepare and sets perfectly in the fridge for a firm, sliceable texture.
Ingredients
- 2 ½ cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup shelled pistachios (unsalted, lightly chopped or whole)
- 1–2 drops green gel food coloring (optional)
- Pinch of salt
Instructions
- PREPARE THE PAN: Line an 8x8-inch baking pan with parchment paper, allowing the edges to overhang for easy removal later.
- MELT THE CHOCOLATE: In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is fully melted and the mixture is smooth and glossy.
- ADD FLAVOR AND COLOR: Remove the saucepan from the heat. Stir in vanilla extract, almond extract (if using), and a pinch of salt. Add 1–2 drops of green food coloring and mix until the color is evenly distributed.
- ADD PISTACHIOS: Fold in ¾ cup of the pistachios, setting aside the remaining ¼ cup for topping.
- POUR AND TOP: Pour the fudge mixture into the prepared pan and smooth the surface with a spatula. Sprinkle the reserved pistachios over the top and press them gently into the surface so they adhere.
- CHILL TO SET: Place the pan in the refrigerator and chill for at least 3 hours, or overnight, until the fudge is completely firm.
- SLICE AND SERVE: Use the parchment overhang to lift the fudge from the pan. Cut into squares using a sharp knife, wiping the blade between cuts for clean edges.
Notes
Store the fudge in an airtight container in the refrigerator for up to 1 week. For gifting, wrap squares in wax paper or place them in decorative boxes once fully chilled and set.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 120Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 5mgSodium 28mgCarbohydrates 14gFiber 0gSugar 13gProtein 1g
