Sweet and salty pistachio fudge is so easy to make with only 4 ingredients, but rich and delicious.
Pistachio fudge
I love colorful, Pistachio fudge. The combination of sweet and salty with a bit of crunch is just right.
Start with our super easy fudge recipe combining chocolate and sweetened condensed milk, and mix in some pistachios and... Pistachio pudding mix. That's it!
ingredients and tools you'll need
First, you'll need white chocolate chips (I used the Nestle brand) and a can of sweetened condensed milk.
Melt in the microwave or stove-top and mix in a package of Pistachio Jello Instant Pudding.
I suggest adding shelled and SALTED pistachios. The fudge is quite sweet, and the salt balances the sugar nicely. If you can't find salted pistachios, unsalted works, too. In that case, I recommend adding a pinch of salt to the fudge mixture.
tools
SQUARE BAKING DISH -- You may use an 8-inch square dish or a 9-inch square. My preference is for the smaller baking dish for a thicker fudge.
NON-STICK FOIL -- I prefer lining the baking dish with non-stick aluminum foil. You may also use parchment paper. In place of foil, you may grease the pan with butter or cooking spray.
Why is my fudge not firm?
Different brands of chocolate and sweetened condensed milk have different consistencies, so fudge can sometimes be unpredictable.
White chocolate is different across brands. I use 18 ounces (3 cups) of Nestle white chocolate chips in this recipe, which is a good amount of chocolate for firm fudge. If you use pure white chocolate (which has cocoa butter), you may add up to 4 ounces of additional chocolate.
Pistachio fudge recipe
Delicious, easy pistachio fudge is a sweet and salty treat that takes minutes to prepare.
- 3 cups white chocolate chips (18 ounces)
- 14 ounce can sweetened condensed milk
- 1 3.4 ounce JELLO instant pistachio pudding mix
- 1 ½ cups salted pistachios (190 grams)
Line an 8-inch square baking pan with non-stick foil or parchment, or grease.
In a large, microwave-safe bowl, place the chocolate chips and sweetened condensed milk.
Microwave for 90 seconds at 70 percent power. Let sit for a couple minutes and then stir very well until completely smooth. (If needed, add additional 30 seconds in microwave).
Stir in the dry Jello mixture very well. Fold in the pistachios.
Transfer the mixture evenly into the baking pan.
Let set several hours at room temperature, or more quickly in the refrigerator.
Cut into 16 or 25 squares.
Store the fudge in an air-tight container for up to 2 weeks.
- If you can't find salted pistachios, unsalted works fine. I recommend adding a pinch of salt to stir into the fudge mixture.
- White chocolate is different across brands. I use Nestle white chocolate chips in this recipe, which is a good amount of chocolate for firm fudge. If you use pure white chocolate (which has cocoa butter), you may add up to 4 ounces of additional chocolate.
- For stove-top fudge, melt the chocolate and condensed milk over low heat in a saucepan, stirring frequently. Remove from heat when the chocolate is about 75% melted. Stir very well, using the residual heat to fully melt the chocolate.
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Debra Barton says
Megan ,
I made this pistachio fudge! I had to throw it away! I have been a candy maker for years! The sugar in the jello does not melt well at all causes grainy fudge! I useally use super fine sugar and milk in my fudge! maybe you can tell me what happened? it was not super creamy , S when I use marshmellos! I'm open to your suggestions? not being critical!
Meaghan says
Hi Debra, I'm so sorry you had that experience! Especially since when I make it for whatever reason the jello dissolved really well. Maybe my chocolate mixture was hotter? Or, perhaps the Jello "fresher"? I have not tried this, so not sure how it would affect the chocolate melting, but I wonder if you added the jello to the mixture before microwaving if it would dissolve better? Also, as a candy maker, I'm sure you know that white chocolate can be a fickle beast, especially if you use pure white chocolate vs confectionary coating, like the Nestle brand. I do not add marshmallows to my fudge (except as a stir in, not melted in the mixture) so I'm not sure how to help with the latter question.
Valerie Andreas says
I've made this fudge for years. different recipe. 4 c sugar, 3/4 c heavy cream instead. 6 tbl unsalted butter. boil to 235F. remove from heat. Add 11 oz vanilla chips, small jar marshmallow cream,1/4 tsp almond extract, 1/2 tsp vanilla. I will be great.
Mark says
I made a very similar fudge recipe with pistachio pudding and it, too, was grainy. Great taste, but still a fail. I did a dive into fudge recipes and found that the most commonly used sugar was confectioner's. So, I treated the pudding mix as though it was cane sugar needing conversion to confectioner's by spinning it in my spice blender. I passed it through a fine sieve to confirm it was smooth and made grit-free fudge. The recipe I have calls for only 12 oz chips, adds 2Tbl butter, 1 tsp almond extract, 3/4 cup chopped dried cherries, and uses a full cup of pistachios. It is amazing. I doubled it and used a 9X9 pan for taller fudge.
Nancy Hammack says
Was not good; threw it all away, everyone who tried it spit out first bite. It was really granulated from the instant pudding but had a weird grainy marshmallow-ish texture and was so sweet it was just gross. Instant pudding and fudge just don’t go together lol
Meaghan says
Hmm, I find the flavor absolutely delicious. It's one of my favorites. But that's good to know the pudding didn't dissolve well enough, in case others have the same issue. It could be that my mixture is hotter after the microwave, so it dissolved better?
Kat says
You keep saying chocolate, I think you mean white chips since the photos do not show chocolate.
Also some of the comments are neg. I watched another person on YouTube and she used sugar free instant pudding, is that the difference? I plan to make this in the next two days. With the cost of ingredients I don’t want to waste it.
Meaghan says
Hi Kat, yes, tips about "white chocolate" (whether it contains cocoa butter or not) are in the Recipe Notes, so be sure to check those out. I haven't tried sugar-free, mostly because I'm sensitive to the taste of artificial sweeteners, but if you don't mind the taste, it may solve the grainy factor others had. I did not have that problem, but it could also be caused by overheating the chocolate (or white morsels), which is a very common mistake and easy to do. Or, perhaps the person who made the fudge on You Tube has hints too? If that video has comments, maybe you can get a read on what worked for other people.
D says
Yum! Very good, I added 1/2 tsp of almond extract and OMG!!! I also did it on the stove top.
Meaghan says
I love almond extract! It's perfect in this recipe!
Debbie says
My fudge came out grainy as well. I would never throw it out though as it tasted so good. Disappointed in the grainy texture though.
Sheila says
So easy to make and the taste is five star! We love it
Meaghan says
Love it, thank you Sheila!!
Diane says
1-1/2 c pistachios was way to much. 1/2 c worked much better. Other than that little adjustment, what an easy recipe!
Meaghan says
Thank you, Diane! I love it packed full with pistachios, but yours is a great tip for those who prefer it with less!
Don Bagby says
Thank you very much for your recipes. Don Bagby.
Meaghan says
Thank you so much for your comment!