Pistachio is having a good time right now. Honestly, it’s about time. As a longtime pistachio lover, I’m all about packing that nutty goodness into as many treats as possible. This easy pistachio fudge is loaded with pistachio cream and crunchy chopped pistachios, so every bite is rich, creamy, and full of pistachio flavor. It’s all done in the microwave using a few simple ingredients.
For more pistachio love, try Brown Butter Pistachio Blondies.
why my recipe
Made with pistachio cream, you can enjoy a nutty flavor that you can’t get with extract. It can be easily prepared in the microwave, so you don’t need a stove or tableware. Assembles in minutes and is quick to set up. Perfect for a last minute snack or edible gift.
If you are a pistachio lover too, this is for you. The texture is smooth and silky, with a crunchy nutty texture. Perfect for holiday snack boxes, edible gifts, or to keep in the fridge for when you’re craving something sweet. You don’t need a candy thermometer. No need to babysit at the stove. You can enjoy pure pistachio bliss in less than 10 minutes.
Ingredient memo
White Chocolate Chips: For best results, use high-quality white chocolate. Cheap chips may not melt smoothly. Ghirardelli or Guittard are great options, but my preference is Guittard. Ghirardelli is sold in 11-ounce bags, while Guittard is sold in 12-ounce bags. The difference doesn’t seem to affect the recipe. Sweetened Condensed Milk: Make sure you are using sweetened condensed milk and not evaporated milk. Although they are usually placed next to each other on the shelf, they behave very differently. Pistachio cream: This is usually sold in jars near nut butters or in the specialty foods section. It has a consistency that spreads easily. A similar product called pistachio butter can be used in the same amount. However, the sweetness will be a little less. Vanilla extract: A small amount brings out the flavors of white chocolate and pistachio without overpowering them. Almond extract: Brings out the flavor of pistachios. It’s thick so don’t add any extra. Otherwise, you’ll end up with an almond flavor instead of pistachio. Pistachios: Roughly chop the pistachios to give the whole thing a little bit of bite. You can use salted or unsalted depending on your preference. The one I use is salted.
All about pistachio cream
Pistachio cream is a sweet, smooth spread made with finely ground pistachios and sugar. It has a texture similar to Nutella or cookie butter, but is made from pistachios instead of hazelnuts or cookies.
This is different from pistachio paste, which is usually unsweetened and very thick. It is also different from pistachio butter, which usually contains only ground nuts with no added sugar.
This recipe uses a sweetened cream version to give the fudge a soft, candy-like texture.
Where to buy pistachio cream
Pistachio cream can usually be found near nut butters or in the specialty foods section of large grocery stores. Pistachios are trending these days, so they’re becoming more readily available. Some stores also offer international and Italian cuisine, especially during the holiday season.
If your local store doesn’t carry it, you can find some options online. Brands like Pariani and Nutkao make reliable versions, and you’ll often see pistachio cream labeled as “crema di pistacchio.”
Be sure to buy the sweetened, spreadable version rather than baking paste.
Milk or semi-sweet chocolate variations
White chocolate compliments the pistachios, but this recipe also works well with milk or semi-sweet chocolate chips. Tried it with all three taste testers. Pistachio lovers had a strong preference for white chocolate, but still enjoyed the milk and semi-sweet versions.
For those who prefer a more traditional chocolate fudge, use the same amount of chocolate chips. The recipe is exactly the same, and the result is rich and delicious with a nutty flavor.
Step-by-step overview
Melt the base. In a microwave-safe bowl, combine white chocolate chips, sweetened condensed milk, and pistachio cream. Cook in batches for 30 seconds, stirring halfway through, until smooth. Add flavor and texture: Stir in vanilla extract, almond extract, and chopped pistachios. Spread and smooth: Pour fudge mixture into an 8×8 baking dish lined with parchment paper. Use a spatula to spread it evenly to every corner. Top and chill: Sprinkle extra chopped pistachios on top and refrigerate until set, at least 1 hour.
perfect square cutting
Once the fudge is completely set in the refrigerator, use parchment paper to lift it out of the mold. For clean cuts, use a large, sharp knife and wipe away any dirt between each slice.
If the fudge is very hard, let it sit at room temperature for 5 to 10 minutes before cutting. You can also warm the knife slightly in hot water and let it dry before slicing.
For an even number of squares, first cut the fudge in half in both directions, then divide each section into quarters. Contains 64 small squares perfect for sharing or gifting.
advance purchase and gift
This fudge is an easy make-ahead option, making it perfect for holiday trays. Once set and sliced, store in an airtight container in the refrigerator for up to 2 weeks. If stacking, place wax or parchment paper between layers to prevent sticking.
To give as a gift, wrap individual pieces in parchment paper and tie with kitchen twine, or place several squares in a cellophane bag or small box with a label or tag. It can be stored at room temperature for several hours. Perfect for cookie exchanges, teacher gifts, and holiday gatherings.
Precautions for storage
Store fudge in an airtight container in the refrigerator for up to 2 weeks. If stacking pieces, place parchment paper or wax paper between layers to prevent sticking.
To freeze, wrap the entire slab or individual pieces tightly in plastic wrap and place in a freezer-safe bag or container. Can be frozen for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.
To enjoy, slice and enjoy immediately after removing from the refrigerator. If you prefer a softer texture, let it sit at room temperature for 10-15 minutes before serving.
