Pistachio is having a moment right now, and honestly, it’s about time! As a pistachio lover of many years, I’m all about packing in as much of that nutty goodness into my 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 all comes together in the microwave with just a few simple ingredients.
For more pistachio love, try my Brown Butter Pistachio Blondies.
Why My Recipe
- Made with pistachio cream for that deliciously nutty flavor you can’t get from an extract.
- Quick microwave method means no stovetop and barely any dishes.
- Comes together in minutes and sets up fast. Perfect for last-minute treats or edible gifts.
If you’re a pistachio lover too, this one’s for you. The texture is smooth and silky, with cruncy pieces of nuts. It’s perfect for holiday treat boxes, edible gifts, or keeping in the fridge for whenever that sweet craving hits. No candy thermometer needed, no stovetop babysitting, just pure pistachio bliss in under ten minutes of effort.
Ingredient Notes
- White Chocolate Chips: Use a good-quality white chocolate for best results. Cheaper chips may not melt as smoothly. Ghirardelli or Guittard are great options, with Guittard being my preference. Ghiradelli sells theirs in 11 ounce bags, while Guittard sells as 12 ounces. The difference doesn’t seem to impact the recipe.
- Sweetened Condensed Milk: Make sure you’re using sweetened condensed milk, not evaporated milk. They are usually next to each other on the shelf but behave very differently.
- Pistachio Cream: This is usually sold in jars near the nut butters or in the specialty food section. It has a spreadable consistency. You can use a similar product called pistachio butter in the same amount. It’ll just be slightly less sweet.
- Vanilla Extract: A small amount enhances the flavor of the white chocolate and pistachio without overpowering.
- Almond Extract: This brings out the pistachio flavor even more. It’s strong, so don’t add extra otherwise it turns almond flavor, not pistachio.
- Pistachios: Roughly chop your pistachios so you get little bites throughout. You can use salted or unsalted depending on your preference. Salted is what I use.
All About Pistachio Cream
Pistachio cream is a sweet, smooth spread made from 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.
It’s different from pistachio paste, which is typically unsweetened and much thicker, and it’s not the same as pistachio butter either, which usually contains only ground nuts with no added sugar.
For this recipe, you want the sweetened cream version to get that soft, candy-like texture in the fudge.
Where to Buy Pistachio Cream
You can usually find pistachio cream near the nut butters or in the specialty food section at larger grocery stores. It’s becoming increasingly available as pistachio is currently trending. Some stores also stock it with international or Italian foods, especially around the holidays.
If your local store doesn’t carry it, you can find several options online. Brands like Pariani and Nutkao make reliable versions, and you’ll often find pistachio cream labeled as “crema di pistacchio.”
Just make sure you’re buying a sweetened, spreadable version and not a baking paste.
Milk or Semi-Sweet Chocolate Variation
White chocolate really lets the pistachio shine, but this recipe also works well with milk or semi-sweet chocolate chips too. I tried it on my taste testers with all three. The pistachio lovers had a strong preference for the white chocolate, but still enjoyed the milk and semi-sweet versions.
If you’re someone who prefers a more traditional chocolate fudge, go ahead and use the same amount of chocolate chips. The method stays exactly the same, and the results are rich and delicious with a nutty twist.
Step by Step Overview
- Melt the base: Combine white chocolate chips, sweetened condensed milk, and pistachio cream in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until smooth.
- Add flavor and crunch: Stir in the vanilla extract, almond extract, and chopped pistachios.
- Spread and smooth: Pour the fudge mixture into a parchment-lined 8×8 baking dish. Use a spatula to spread it evenly into the corners.
- Top and chill: Sprinkle extra chopped pistachios on top, then refrigerate for at least 1 hour until set.
Cutting Perfect Squares
Once the fudge is fully set in the fridge, use the parchment paper to lift it out of the pan. For clean cuts, use a large, sharp knife and wipe it off between each slice.
If the fudge is very firm, let it sit at room temperature for 5 to 10 minutes before cutting. You can also warm the knife slightly under hot water and dry it off before slicing.
For even squares, start by cutting the fudge in half both ways, then divide each section into quarters. You’ll get 64 small squares that are perfect for sharing or gifting.
Make Ahead and Gifting
Make-ahead options are easy for this fudge making it great for holiday trays. Once it’s set and sliced, you can store the squares in an airtight container in the fridge for up to two weeks. If stacking, place wax or parchment paper between the layers to prevent sticking.
For gifting, wrap individual pieces in parchment and tie them with kitchen twine, or place a few squares in a cellophane bag or small box with a label or tag. It keeps well at room temperature for a few hours. Perfect for cookie swaps, teacher gifts, or holiday gatherings.
Storage Instructions
Refrigerate your fudge in an airtight container ior up to 2 weeks. If stacking pieces, place parchment or wax paper between layers to prevent sticking.
To freeze, wrap the entire slab or individual pieces tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.
To serve, slice and enjoy straight from the fridge. If you prefer a softer texture, let it sit at room temperature for 10 to 15 minutes before serving.
