A baking frenzy took place in my kitchen yesterday. All day–from early morning until evening–I whisked, stirred, melted, rolled, filled, dipped, and baked an assortment of cookies and candies. I made ol’ favs: Walnut Pillows, Pecan Balls, Pecan Tarts, and Macadamia Nut Butter Cookies.
And I tried a few new recipes, such as this Festive Fudge: luscious white chocolate studded with green pistachios and red cranberries. Nutty and fruity. Tart and chewy. Perfect holiday fare.
Ever made fudge? It’s a hit or miss situation with me, kind of like my caramel experiences. But this one worked easily enough: dump a bunch of stuff into a pan, boil for 4 minutes, add to chips, mix in nuts and fruit, and voila–lovely, festive fudge!
Now on to today’s project: packing all these goodies to give away as well as freezing some for Christmas day.
Festive Fudge (White Chocolate Fudge with Cranberries and Pistachios)
- 3 cups white chocolate chips
- 3 cups granulated sugar
- 1 1/2 sticks (3/4 cup) butter
- 1 cup heavy whipping cream
- dash of salt
- 1/2 cup dried cranberries
- 1/2 cup chopped pistachios (roasting optional)
- 1 tsp. vanilla extract
- If you want to roast the pistachios, heat oven to 350 degrees F, spread nuts onto a pan, and roast for 5-8 minutes. Allow to cool.
- Prepare pan by lining with parchment paper. Tip: spraying the pan with a bit of oil helps the parchment paper to stay in place. If you want 2-inch high fudge, use an 8 inch x 8 inch pan. If you want 1-inch high fudge, use a 9 inch x 13 inch pan (I like this option because the pieces feel more bite sized and you get a lot more fudge pieces).
- Place white chocolate chips in a large bowl and have electric mixer or whisk ready. If using a stand mixer, use the whisk attachment.
- This next step involves boiling, so use a large saucepan (I used my 6 quart Dutch oven): over medium heat, bring the sugar, butter, cream, and salt to a full, rolling boil, stirring occasionally. Once it begins to fully boil, set a timer for 4 minutes, continuously stirring at this point. If you use a candy thermometer, the mixture should reach 230 degrees F.
- Pour the hot mixture over the white chocolate chips and whisk on medium speed for about 2 minutes, or until chocolate is completely melted.
- Add cranberries, pistachios, and vanilla; stir until combined.
- Pour the fudge into your parchment-lined pan; use a spatula to evenly spread it. Allow to cool, which will take a couple of hours, then cover with plastic wrap and transfer to refrigerator to cool for a couple more hours before cutting. When ready to cut, use a pizza cutter to make smooth, even, and straight cuts.
- The fudge can be stored in an airtight container, on the counter or in the refrigerator, for about a week or two. Or you can wrap tightly in plastic wrap, then place in resealable bag, and freeze for a couple months.
SOURCE: adapted from Chocolate, Chocolate and More