White Chocolate Fudge

Chef Megan Alig of Creative Cuisine shares this white chocolate fudge recipe with us

  Chef Megan Alig of Creative Cuisine is here to make sure we are ready for the holidays! She has prepared this Winter White Chocolate Cranberry Pistachio Fudge recipe for us. This fudge makes the perfect dessert to bring to your holiday gatherings, enjoy while decorating the Christmas tree, or for sharing with the family on Christmas Eve! Chef Megan would like to wish you and your family a great holiday season!

Chef Megan offers private chef services, private cooking lessons, in-house dinners, house parties, weddings, and delivery. Contact Chef Megan by visiting or by calling 706-267-2876.


Winter White Chocolate Cranberry Pistachio Fudge


1-14 ounce can of sweetened condensed milk

20 ounces of good quality white chocolate, roughly chopped (you can use Ghirardelli White Chocolate Melting Chips)

3 tablespoons unsalted butter, room temperature

⅛ teaspoon salt

1 ¼ cup pistachios shelled, salted or lightly salted is fine, put ¼ cup to the side, chopped

1 ¼ cup cranberries, dried. Put ¼ cup to the side, chopped


  1. Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to hang over the sides; set aside. In the top of a double broiler, combine the sweetened condensed milk, white chocolate, butter, and salt; set aside. Get your double broiler out, fill the bottom about 1/4 full and bring it to a boil. Reduce the heat to barely a simmer. Place your pot holding your ingredients on top of the water pot. Stir frequently  (do not leave it as it can burn) until the white chocolate has melted and the mixture is completely smooth, about 8 minutes. Remove from heat and fold in 1 cup of pistachios and 1 cup of dried cranberries. The mixture will be very thick. Using a spatula, scrape the fudge into the prepared pan and smooth the top. Sprinkle with remaining pistachios and cranberries. Refrigerate for at least 2 hours before slicing.

  2. Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 2 weeks in a sealed container. You may also freeze the fudge, in an airtight freezer safe container for up to two months.

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