White Chocolate Pistachio Fudge Recipe – Easy Mint Delight

Last Updated on 4 months by Neha Deshmukh

White Chocolate Pistachio Fudge Recipe – Easy Mint Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s almost too easy to make. Well, look no further! This White Chocolate Pistachio Fudge is exactly that – creamy, dreamy, and seriously addictive. I first made this for a friend’s birthday, and it disappeared within hours. It’s become a go-to for potlucks, gifting, or just a little self-care. Let’s get into it!

Why You’ll Love This Recipe

This fudge isn’t just delicious; it’s wonderfully simple. No candy thermometer needed! It comes together quickly with minimal effort, and the combination of sweet white chocolate, crunchy pistachios, and a hint of mint is just chef’s kiss. Plus, it’s perfect for making ahead, which is a lifesaver when you’re busy. Honestly, who doesn’t love a good fudge?

Ingredients

Here’s what you’ll need to whip up a batch of this delightful fudge:

• 4 tablespoons butter (about 57g)
• 1 cup white chocolate chips (about 170g)
• 0.75 cup condensed milk (about 177ml)
• 0.25 teaspoon salt
• 0.5 teaspoon vanilla extract (optional)
• 0.25 cup mint baking chips (about 35g)
• 0.5 cup pistachios, chopped (about 60g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• White Chocolate: Don’t skimp on the quality here. A good quality white chocolate will melt smoothly and give you that lovely, creamy texture. I prefer using a brand with a higher cocoa butter content.
• Pistachios: I love using unsalted, shelled pistachios. You can use pre-chopped, but I find chopping them myself gives you more control over the size and texture. Plus, it’s kinda therapeutic! In India, you’ll find kaju pista mixes readily available – feel free to use those for an extra nutty flavour!
• Mint Baking Chips: These add a lovely freshness that cuts through the sweetness. If you can’t find mint baking chips, you could use a drop of peppermint extract, but be careful – a little goes a long way! You might also find variations in fudge texture depending on humidity – a little extra condensed milk can help if it seems too dry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, line a 9×5 inch loaf pan with aluminum foil, leaving some overhang on the sides. This makes it super easy to lift the fudge out later. Give it a light spray with nonstick cooking spray just to be safe.
2. In a medium saucepan, melt the butter, white chocolate chips, and condensed milk over medium heat. Stir constantly! This is important to prevent the chocolate from burning. You want a smooth, glossy mixture.
3. Once everything is melted and combined, stir in the salt and vanilla extract (if you’re using it). Then, add the mint baking chips and stir until they’re melted and evenly distributed.
4. Now, gently fold in the chopped pistachios, reserving a handful for topping. We want those pistachios to be nicely dispersed throughout the fudge.
5. Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the reserved pistachios and a few extra white chocolate chips on top for a pretty finish.
6. Pop the pan into the refrigerator for 3-4 hours, or until the fudge is completely set. Once it’s firm, lift it out using the foil overhang, cut into squares, and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overheat the white chocolate! It can seize up and become grainy. Low and slow is the way to go.
• If you want a really smooth fudge, you can use an immersion blender to blend the mixture before pouring it into the pan.
• For cleaner cuts, warm your knife under hot water before slicing the fudge.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan white chocolate chips and a vegan butter alternative. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it!
• Spice Level: N/A – this is a sweet treat!
• Festival Adaptations: This fudge makes a wonderful gift during Diwali or Christmas. Package it up in pretty boxes with ribbons for a festive touch. My family loves receiving this as a holiday treat.

Serving Suggestions

This fudge is delicious on its own, but you can also serve it with:

• A cup of chai (of course!)
• Fresh berries
• A sprinkle of sea salt

Storage Instructions

Store the fudge in an airtight container in the refrigerator for up to a week. You can also freeze it for up to a month. Just wrap it tightly in plastic wrap and then in foil.

FAQs

Let’s answer some common questions:

1. Can I use dark chocolate chips instead of white chocolate?

You can! It will change the flavour profile significantly, but it will still be delicious. It’ll be more of a mint-chocolate pistachio fudge.

2. How can I prevent the fudge from being too crumbly?

Make sure you don’t overheat the white chocolate. Also, adding a tablespoon or two of extra condensed milk can help.

3. What’s the best way to chop pistachios for this recipe?

I like to use a sharp knife and roughly chop them. You want some texture, but not huge chunks.

4. Can this fudge be made ahead of time?

Absolutely! It actually tastes better after a day or two in the fridge.

5. Can I add other nuts or candies to this fudge?

Definitely! Feel free to experiment with almonds, walnuts, or even dried cranberries.

Enjoy making (and eating!) this White Chocolate Pistachio Fudge. I hope it brings a little sweetness to your day! Let me know in the comments if you try it and how it turns out. Happy baking!