Best 8 Pistachio Fudge Recipes

PISTACHIO FUDGE

Steps:

• Grease a 9x13 inch baking dish.
• In a medium saucepan over medium-high heat, combine evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating. Stir in pistachios, vanilla and food coloring. Add more drops of food coloring to achieve desired color.
• Pour into prepared pan and cool.

FIVE MINUTE WHITE CHOCOLATE FUDGE WITH PISTACHIO AND CRANBERRIES

Steps:

• Pour the chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. (Stir occasionally while you prepare pan).
• Butter an 8-inch round cake pan with softened butter. (I found it easier to remove from the pan if you lined bottom with parchment paper and buttered the sides).
• Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
• Stir the chips and milk until they melt together, about 3 minutes. Stir in pistachios and dried cranberries. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.
• Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with pistachios between the sprigs.
• Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula (you won't need to do this if you took my advice about the parchment paper!). Cut the fudge into thin slices to serve.

PISTACHIO FUDGE

Steps:

• Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
• Spray with no stick cooking spray.
• Melt chocolate in microwave, as directed on package of chocolate.
• Beat cream cheese in large bowl with electric mixer until smooth.
• Gradually beat in sugar on low speed until well blended.
• Add melted chocolate, extracts and food color; mix well.
• Stir in chopped pistachios.
• Spread evenly in prepared pan.
• Garnish with additional pistachios, if desired.
• Refrigerate at least 1 hour or until firm.
• Use foil to lift out of pan onto cutting board.
• Cut into 25 (1 1/2-inch) squares.
• Store in refrigerator.
• Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.

PISTACHIO FUDGE

Steps:

• Line an 8x8 baking pan with aluminum foil making sure the foil hangs over the edges of the pan.
• In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk.
• Heat over medium heat until melted and smooth, stirring constantly.
• Add the pudding mix and stir until pudding mix dissolves.
• Add marshmallow and stir until melted and smooth.
• Pour mixture into prepared pan.
• Sprinkle pistachios on top and press down with the palm of your hand.
• Cover with aluminum foil and refrigerate until set.
• 9. When ready to serve remove from pan and remove foil.
• Cut into small pieces and serve.

NIGELLA LAWSON EASY CHOCOLATE PISTACHIO FUDGE

Steps:

• Line a 23cm/9 inch square pan with foil and grease lightly -- I use the spray. Scatter nuts on the bottom of the prepared pan.
• Place the chocolate, condensed milk, butter and salt in a glass bowl and microwave on MED(50%) for about 4 minutes. Stir every minute until just melted.
• Pour the mixture on top of the nuts. You can smooth the top, if you want it to look tidy.
• Nigella recommends to let the fudge cool in the fridge til set, but I put it directly in the freezer. (So I can eat it sooner!) It can be eaten directly from the freezer, as it doesn't freeze hard.
• Cut into 2cm x 3cm pieces. Very rich and satisfying!

PISTACHIO CRANBERRY FUDGE

Steps:

• Line square pan, 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Grease foil with butter.
• Place chocolate chips, marshmallows and milk in 8-cup microwavable measuring cup. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until marshmallows and chips are melted and can be stirred smooth.
• Stir in vanilla, nuts and cherries. Immediately pour into pan. Drizzle with melted white baking chips. Refrigerate about 2 hours or until firm.
• Remove fudge from pan, using foil edges to lift. Cut into 9 rows by 8 rows, or cut into diamond shapes.

SEA SALT-PISTACHIO FUDGE PIE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, stir together nuts, granulated sugar, brown sugar, cocoa and flour. Add eggs; stir to combine. Add melted butter and vanilla; stir to combine. Pour into crust-lined plate.
• Bake 35 minutes or until center is set and crust is golden brown. Immediately sprinkle with sea salt. To serve pie warm, cool on cooling rack about 10 minutes, or serve at room temperature.

PISTACHIO FUDGE

Steps:

• 1. Line an 8 inch square pan with foil, allowing foil to extend over sides of pan. Spray with non stick cooking spray.
• 2. Melt chocolate as directed on package.
• 3. Beat cream cheese in a large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended.
• 4. Add melted chocolate, extracts and food color, mix well.
• 5. Stir in chopped pistachios.
• 6. Spread evenly in prepared pan. Garnish with additional pistachios, if desired.
• 7. Refrigerate at least 1 hour or until firm. Using foil to lift out of pan onto cutting board. Cut into 25 (1 1/2-inch) squares. Store in refrigerator.