Cranberry Pistachio Fudge

Adapted from a recipe by Trish at Mom On Timeout.

I came across this while researching fudge + pistachio recipes. Not only is this delicious fudge, it is a snap to make!

Prep Time 2

Cook Time 2

Passive Time 2

Course Dessert

Cuisine American

Servings servings

Line a loaf pan with foil, overhanging the two long sides with foil. Lightly spray with cooking spray.
To a microwave safe mixing bowl, add the white chocolate, cream, and honey, stir to mix together.
Place in the microwave and cook for 30 seconds, take out, stir with a spoon to check that the chips are melted. If they are not, repeat cooking for 30 seconds and checking with a spoon until the chips are melted, then stir to fully combine mixture.
Stir in the nuts and cranberries until mixed in.
Spoon mixture into the prepared loaf pan and smooth out evenly. Leave on the counter for 2 hours to set up completely or place in the fridge for 30 minutes once the mixture has cooled to room temperature.
Once cooled, use the foil on each of the long sides of the pan and lift out the fudge to a cutting board. Cut into squares, I cut 12 pieces but you can easily make 24 smaller pieces.
Arrange on a serving tray, serve, and enjoy.