White Chocolate Pistachio and Cranberry Fudge

🧂 Ingredients

• 1 can Sweetened condensed milk
• 1 teaspoon Vanilla
• 10 ½ ounces White chocolate
• 1 cup Dried cranberries
• 1 cup Shelled Pistachios

Instructions

• 1 Pre-heat the oven to 350F (180C). Line a 6 inch square baking pan with parchment
  paper.
• 2 Roast the pistachio on a cookie sheet for about 6-8 minutes. Transfer
  immediately to a clean bowl to cool. Once the nuts are cooled, coarsely chop and
  set them aside.
• 3 In a large bowl melt the chocolate either on a bain marie or in the microwave.
  When the chocolate is smooth, stir in the sweetened condensed milk, then add the
  vanilla and combine it all together.
• 4 Fold in the chopped pistachios and dried cranberries and mix well. Spread the
  mixture into the prepared pan and flatten it with wet fingers.
• 5 Cover the pan with plastic wrap and let it set until firm approximately 4-5
  hours at room temperature. Then place the pan in the fridge to chill for 30
  minutes before cutting the fudge into squares and serving it. Enjoy!

Nutrition Info