Pistachio Fudge - Chocolate Chocolate and More! (2024)

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Pistachio Fudge Ingredients Instructions Did you make this recipe? Related Posts: About Grace Reader Interactions Leave a Reply Comments FAQs References

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Published December 5, 2014

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Pistachio Fudge-rich, creamy fudge, takes just minutes to make!

It’s the holidays and that makes it all about making treats.To eat and to share. Fudge is one of my go to treats. There are so many different versions of fudge out there. A flavor for every tastebud.

You can do Dark Chocolate, Milk Chocolate, White Chocolate, Peanut Butter, Vanilla, Maple Walnut, the possibilities are endless.

Pistachios are my favorite nut, ever since I was a little girl. My Grandpa used to get them at Christmas time, they used to be dyed red back them and by the time we were done eating them we’d all have red fingers. And it wouldn’t wash off. Thank goodness they stopped dying them.

I also love Pistachio Pudding. It was only a matter of time before this fudge happened.

I’ve been asked so many times how I get such clean cuts on my fudge and bars. It’s this9 1/2″ French Chef Knife. I am in love with this knife. Have you ever gone to cut bars made in an 8×8 or 9×13 pan and the knife is too short? Not this beauty. It’s longer so one one clean cut, perfection. Bars get messy when the knife has to go up and down. You should see the number this knife does chopping veggies too. (yes, we occasionally eat other things besides sweets at my house!)

Be sure to check out the gorgeous Triple Chocolate Cake Roxana Made, I think I drooled a little when I saw it!

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Pistachio Fudge

Ingredients

3/4 cup white chocolate chips
6 Tablespoons butter
1/3 cup water
1 package (4 serving size) instant Pistachio Pudding Mix
3 cups powdered sugar
1/2 cup shelled Pistachios

Instructions

Line an 8x8 square baking pan with foil. Set aside.
In a microwave safe large bowl, melt chocolate chips, butter and water, in microwave, on high for 1 minute. Remove from microwave and stir until chocolate chips are fully melted. If needed heat for an additional 30 seconds.
Stir dry pudding mix to chocolate mixture. Once completely combined, stir in sugar, one cup at a time. Fold in shelled pistachios.
Press fudge into prepared pan. Refrigerate for 2 hours to set.
Remove fudge from pan and remove foil. Use a sharp knife to cut cleanly into squares. Store in an airtight container.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Want more Fudge?

Chocolate Peanut Butter Fudge

Dulce de leche Caramel Fudge

White Chocolate Fudge with Cranberries and Pistachios

25 Fantastic Fudge Recipes

Cinnamon Fudge from Recipegirl

Red Velvet Fudge from I am Baker

Caramel Peanut Butter Fudge from Cafe Johnsonia

Cutco did send me both the French Chef Knife and the Bake n’ Serve sets to try, no other compensation was given. All opinions are my own. I seriously love these products, I wouldn’t share them with you if I didn’t!

Salted Nut Candy Bars
50 Christmas Candy Recipes
White Chocolate Fudge with Cranberries and Pistachios

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

Reader Interactions

Comments

Joanne says
December 6, 2014 at 1:52 pm

Hi Joan- Thanks for offering the giveaway, and the yummy fudge recipe!
Last night, I made your red velvet fudge to freeze for Christmas, and it turned out delicious.
Reply
Lyuba@willcookforsmiles says
December 6, 2014 at 9:49 pm

Screen licked – check!
Drooled all over keyboard – check!
Pinned – check!
Yeap, I think that’s all 🙂
Reply
Sandy Headtke says
December 6, 2014 at 11:14 pm

https://www.pinterest.com/pin/151715081173212199/
Won’t let me add the second pin url
Reply
LaVerne Ray says
December 7, 2014 at 8:10 am

LOVE PISTACHIOS. SO I KNOW I WILL LOVE THIS FUDGE.
Reply
Lynne @ 365 Days of Baking and More says
December 7, 2014 at 7:44 pm

Oh, my goodness!! I had COMPLETELY forgotten that pistachios were RED when we were little!!! What a great memory, Joan!!
This fudge looks and sounds absolutely fantastic!! I never would have thought to put them in fudge.
I have to tell you that I’m sold on Cutco for life. My mother was given a set for her wedding and it outlasted her marriage and I inherited it. I LOVE those knives and utensils and use them every day. I have one spoon that is broken and has moved cross country with me twice. I think I just need to stop procrastinating and send it to them to be fixed.
Reply
Tracey+@+The+Kitchen+is+My+Playground says
December 7, 2014 at 8:15 pm

This Pistachio Fudge is such a beautiful shade of green, Joan!
Reply
Alisa says
December 8, 2014 at 6:18 pm

Can you use sugar free pudding in this recipe?
Reply
- Joan Hayes says
  December 13, 2014 at 8:44 am
  
  Yes you can.
Chelsea+@chelseasmessyapron says
See Also
Homemade Scottish Macaroons Recipe - Scottish Scran
December 10, 2014 at 12:03 am

What a fun tradition to have with your grandpa! I will definitely be making these! It’s so nice to see creative fudge recipes! 🙂
Reply
joanna says
December 10, 2014 at 5:05 pm

omg this fudge looks amazing!! do u have a recipe for your pistachio pudding?
Reply
- Joan Hayes says
  December 11, 2014 at 12:05 pm
  
  I don’t have a scratch recipe for Pistachio Pudding. To make this fudge you want to use a boxed mix for instant pudding.
Nettie+Moore says
December 12, 2014 at 3:00 pm

What a fantastic giveaway! I love these knives! Your fudge looks amazing! Love pistachios! Nettie
Reply
Amanda says
December 12, 2014 at 3:57 pm

If I don’t win I want to buy these! So cool!
Reply
lakeisha tolbert says
December 12, 2014 at 10:38 pm

Wow oh wow. My aunt would love this for Christmas. She loves cooking. And I would love to provide her with this amazing gift and thanks for providing recipes. They are always amazing
Reply
Shelley says
December 13, 2014 at 12:43 am

Looks delish! Tyvm for the recipe & giveaway! That’d be one item off the wish list for this elf!
Reply
Angela says
December 15, 2014 at 7:53 pm

I want to make this for work, would it be ok to double this recipe?
Reply
- Joan Hayes says
  December 16, 2014 at 8:58 am
  
  Yes you can double the recipe and use a 9×13 pan.
- Angela says
  December 16, 2014 at 9:44 am
  
  Thank you so much.!!!! Making it today
- Alisa says
  December 17, 2014 at 11:17 pm
  
  How did yours turn out? Mine didn’t set? I messaged her and she said sweetened condensed milk, but that’s not a listed ingredient?
- jenny says
  December 25, 2014 at 9:00 pm
  
  Mine did not set well either. If I leave it in fridge you can pick it up, but it gets too soft sitting out. Grainy texture.
Daniela says
December 18, 2014 at 3:42 am

This looks so good! I plan on making this to give away. I had a question though; would it be possible to use silicone molds instead of a cake pan. If so, would I need to do anything differently?
Reply
- Joan Hayes says
  December 18, 2014 at 7:22 am
  
  Silicone molds are a great idea! No need to do anything extra. Once the fudge is set, just pop them out.
Patricia Middleton says
January 2, 2015 at 3:51 pm

In your Pistachio Fudge you use instant pistachio pudding – would that be regular or sugar-free?
Reply
- Joan Hayes says
  January 4, 2015 at 7:52 am
  
  I use regular but either will work just fine.
Denise Edlebeck says
February 22, 2015 at 2:47 pm

As stated above, is there sweetened condensed milk in this recipe? If so, how much and when and how do you add it? Thanks! It looks like great fudge!
Reply
- Joan Hayes says
  February 23, 2015 at 8:22 am
  
  No, this recipe does not use sweetened condensed milk, just white chocolate chips, butter, dry pudding mix, water and powdered sugar.
Josie says
November 26, 2022 at 4:20 pm

How much does this single recipe make?
Thank you!
Reply
- Karen Aromatorio says
  December 1, 2022 at 2:43 pm
  
  It is made in an 8×8 pan. The size of the pieces is up to you. I cut them a little on the small side so I estimate that I get about 64 squares of fudge.
Jen says
December 9, 2022 at 9:49 am

This is my third year making this fudge, and I have to say how much I and everyone (I make and distribute many, many varieties and pounds of holiday treats every year) absolutely love it! And it takes what, 10 mins to make? It’s delicious, easy, and I won’t go back to any other way of making fudge, unless it’s a pudding flavor that doesn’t exist! That’s right, using this base recipe, I’ve made the Pistachio here of course, along with White Chocolate or Cheesecake (flavor is nearly identical) Cranberry-Nut (Pistachio or Walnut) Fudge, Pumpkin Spice-Nut Fudge (Pecan or Walnut), and even Hot Cocoa Fudge using chocolate pudding and mini cereal marshmallows mixed in and on top for nut-free friends. The recipe is interchangeable with any pudding flavor and with chocolate, I change the chips to semisweet. Simply amazing! Thanks for the recipe!
Reply
- Karen Aromatorio says
  December 13, 2022 at 4:11 pm
  
  Thanks for the other ideas. Sounds great!

Pistachio Fudge - Chocolate Chocolate and More! (2024)

FAQs

Should you beat fudge? ›

Fudge, like tablet, is beaten as it cools to help it thicken. Behan suggests allowing it to cool a little before doing this, but I can't see that it makes much difference, apart from making it dangerously tempting to sample (still not a good idea, however tough you think your tongue is).

Discover More Details ›

Why is fudge beaten? ›

Beating the syrup caused the formation of crystallization nuclei, anchor points to which sugar molecules attach to form crystals. Few crystallization nuclei will form in syrup that is still hot, and sugar molecules will readily attach to them. The crystals grow so easily, and the result is really grainy fudge.

See Details ›

What's the difference between chocolate and fudge? ›

Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.

Read On ›

Why is my fudge more like taffy? ›

Why Is My Fudge Chewy & Gooey? When something goes wrong when making fudge, The culprit is likely to be the temperature. Chewy fudge results from the excessive moisture present in the mixture, which means the fudge was not cooked to the right temperature and could not be cooked enough to release the moisture.

What is the secret of making great fudge? ›

It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.

Get More Info ›

How do you make fudge creamy and not grainy? ›

Grainy Fudge

To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

Can you overcook fudge? ›

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

Read On ›

Is fudge healthier than chocolate? ›

Fudge typically contains more sugar than chocolate, so it may not be the best choice for those looking to limit their sugar intake. On the other hand, dark chocolate is a good source of antioxidants and can provide health benefits when consumed in moderation.

Learn More ›

What the heck is fudge? ›

Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women's colleges of the time.

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Why is fudge called fudge? ›

The exact origin and inventor of this delicious confection are hotly debated. However, many believe the first batch of fudge was created by accident when American bakers “fudged” a batch of caramels. Hence the name “fudge.”

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Why won't my 3 ingredient condensed milk fudge set? ›

This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.

Tell Me More ›

Why did my fudge turn into toffee? ›

It could be the pan. Is it a heavy base one that you used to use? I made fudge over Christmas which turned out perfect but made another batch in a thinner base pan and it turned to toffee as it heated too quickly and unevenly.

What temperature should fudge be cooked at? ›

Set the thermometer to "soft ball" stage. Turn flame to medium-high, do not stir the fudge anymore*. Watch the temperature closely, remove from flame when the fudge reaches 232° ((not the soft ball temp of 234°)). While the fudge is approaching temperature, butter the dish the fudge will be poured into.

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Should fudge be grainy? ›

– There are a number of reasons why the fudge was grainy. It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough.

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What happens if you don't stir fudge? ›

By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals.

What is the best way to eat fudge? ›

Cold Fudge: Traditionally, fudge is served at room temperature or slightly chilled. This makes its texture firm yet creamy, making it easy to cut and bite into. The flavours are also more pronounced when fudge is eaten cold or at room temperature, as chilling can concentrate the sweetness and richness.

Should fudge be crumbly or soft? ›

The best fudge is smooth and firm. If it's crumbly, it's been over cooked. I remembered having some of my Grandma's that was crumbly one year.

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