This easy pistachio fudge recipe uses just 4 ingredients plus your microwave to make a sweet, nutty dessert. The green color is perfect for Easter or St Patrick’s Day, as well as the holidays!
Line an 8x8 or 9x9 pan with parchment paper or nonstick foil
Add the white chocolate chips and sweetened condensed milk to a microwave safe bowl
3 Cups white chocolate chips, 14 Ounce can sweetened condensed milk
Cook on high in 1-minute intervals, stirring after each, until everything is smooth and the mixture reaches 235°F (about 5 minutes total for me). Note: I’ve had trouble getting fudge to set if I don’t cook to this temperature, but you can try your luck with just melting the mixture (about 1 - 1 ½ minutes) if you’d like
Fold in the pistachio pudding mix and the pistachios, stirring until well combined
3.4 Ounce package pistachio flavored instant pudding mix, ½ Cup shelled pistachios
Pour into the prepared pan, smoothing out the top if needed
Refrigerate at least 4 hours or overnight, until completely set
Cut into pieces and enjoy!
Notes
You can use other kinds of chocolate besides white chocolate but you’ll lose the green color due to the darker base. Chips melt easily, but you can also use chopped up baking bars
Feel free to add other mix-ins along with the pistachios. Sweetened dried cranberries or cherries are another great choice (and perfect for making it red and green for the holidays), or mini marshmallows, or orange zest can add texture and color as well
I made this recipe in a 1000W microwave. If you have a higher or lower wattage, you will likely need to adjust your cooking times slightly to compensate
A lot of “quick” fudge recipes just call for you to melt (which only takes about 1 minute), mix, and pour. However, I’ve had a lot of trouble with getting fudge to set using that method, which is why I always recommend cooking to a higher temperature which makes the setting a lot more consistent. However, feel free to try it using the faster option!
To monitor the temperature, you can use a candy thermometer, meat thermometer, or any sort of kitchen thermometer that goes up to at least 250°F (or just let it boil for about 3 minutes total as a best guess without a thermometer)
Cut the fudge into 1” or 2” cubes, depending on your preference (how big you slice it affects the number of servings you’ll get). Tip: run your knife under hot water before cutting to make cleaner edges
Store fudge in an airtight container at room temperature for 1-2 weeks, or in the refrigerator to extend its life
Pistachio fudge presents well on a cookie tray, but can also be packed in a tin or cello bags for gifting
Exact nutritional values will vary based on brand of ingredients, any add-ins or toppings added, size of squares, and quantity consumed, so please consider this a guideline only