Cranberry-Pistachio Fudge – a delicious recipe with sugar, Butter, buttermilk, white chocolate, marshmallow creme, cranberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line 8- or 9-inch square pan with aluminum foil, extending foil over edges.
2
Lightly butter foil.
3
Set aside.
4
Combine sugar, butter and buttermilk in heavy 3-quart saucepan.
5
Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a boil and sugar is dissolved.
6
Reduce heat to low.
7
Cook, stirring occasionally, 6-8 minutes or until candy thermometer reaches 234F or small amount of mixture dropped into ice water forms a soft, pliable ball.
8
Remove from heat.
9
Stir in white chocolate until completely melted.
10
Add marshmallow creme; stir until well mixed.
11
Stir in cranberries and pistachios.
12
Spread evenly into prepared pan.
13
Refrigerate 2 hours or until completely cooled and set.
14
Remove from pan using foil ends; remove foil.
15
Cut into 1-inch squares.
16
Store refrigerated.
1203
kcal
Calories
69
g
Fat
146
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups sugar, 1/2 cup Land O Lakes Butter, 1/2 cup buttermilk*, 3 (4-ounce) bars white chocolate, cut into pieces, and more.
Yes, Cranberry-Pistachio Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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