White Chocolate Mint Fudge with Pistachios. Easy to make and perfect for holidays!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 14
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 4 tablespoons butter (unsalted)
  • 1 cup white chocolate chips (more to sprinkle on top)
  • ¾ cup condensed milk
  • ¼ teaspoon salt
  • ½ teaspoon vanilla (optional)
  • ¼ cup mint baking chip [I used Andes Crème De Menthe Baking Chips]
  • ½ cup pistachios (roasted and unsalted + more to sprinkle on top)

Method

  1. Line a 9x5 loaf pan with aluminium foil with the sides overhanging. Spay the aluminium foil with nonstick spray. Set aside.
  2. In a pan on medium heat whisk together unsalted butter, condensed milk and white chocolate chips. Also add salt and vanilla (if using).
  3. Mix till the mixture is completely melted and smooth.
  4. Add in the mint baking chips. Since these are small they melt pretty quickly.
  5. Add in the pistachios and mix.
  6. Pour the mixture into the pan and top with some additional pistachios and white chocolate chips (optional).
  7. Once the mixture cools down a bit, transfer the pan into the fridge and let it set for 3-4 hours.
  8. Cut into squares and enjoy.
  9. Store the fudge in the refrigerator for a week.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.