Dark Chocolate Pistachio and White Chocolate Cranberry Fudge

Every couple of holiday seasons I find myself in a position of feeling festive and indulgent. This Thanksgiving I have fortunately been spared the relentless Thanksgiving food advertisements living in a country where we don’t celebrate Thanksgiving. Andrew’s office is doing a “Thanksgiving potluck” so I decided to whip up some homemade fudge. This white chocolate cranberry and dark chocolate pistachio fudge looks fancy, tastes delicious and is very easy to make. Just, uh,  don’t ask me how many calories are in it. Originally I did have a recipe, but I lost it years ago and have been winging it ever since.

Feel free to swap out the cranberries and pistachios for your favorite dried fruit or nuts. You can swap for any other ingredients you think would go well (ie cold marshmallows in the dark chocolate) too.  For more festive folks, you can add red and green sprinkles or nuts on top, but be sure to add them while the fudge is still melt-y, only about 20 seconds or so after you remove from the heat.

Ingredients:

White Chocolate:

~14 oz  (400 g) of white chocolate or thereabouts

1 can (~396g) of condensed milk

1 tsp of vanilla

~1 cup dried cranberries, craisons or a dried fruit of your choice

Dark Chocolate

~14 oz (400 g) of dark chocolate or thereabouts

1 can (~396g) of condensed milk

~1 cup of deshelled pistachios, or nut of your choice

Looking at that ingredient list, can you see where I am going? First find a flat surface, cover with wax paper or baking paper. Melt the dark chocolate and most* of one can of condensed milk in a pot. Stir until melted. In quick succession, stir in pistachios then pour onto the flat surface. Clean out the pot or use a new one. In the pot add the white chocolate and most* of the other can of condensed milk. Stir until melted. Add vanilla and stir again. In quick succession, stir in cranberries  then pour over first layer of dark chocolate fudge. Refrigerate. Once completed cooled, you may use a clean or buttered knife to slice into 1 inch squares and arrange on a platter. *I only use about 80-90% of each can of condensed milk, find how think you like your fudge. Here I used closer to 90% of the can with the white chocolate and cranberries peak  through the top. Use less milk for a thicker chocolate and a firmer piece of fudge.

Ta da! Super easy!

Advertisements