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 this 9 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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- 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
- 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.
White Chocolate Fudge with Cranberries and Pistachios
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!
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