Sweet and salty pistachio fudge is so easy to make with only 4 ingredients, but rich and delicious.
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.
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.