Pistachio Fudge

If you love creamy, nutty treats, this Pistachio Fudge is going to be your new favorite! It’s smooth, rich, and packed with crunchy pistachios in every bite. Plus, that gorgeous pale green color makes it feel extra special.

No baking, no fuss—just melt, mix, and chill!

Let’s make some fudge!

What You’ll Need

2 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
2 tbsp unsalted butter (melted)
½ tsp vanilla extract
½ tsp almond extract (for that extra pistachio flavor)
½ cup chopped pistachios (plus more for topping)
¼ tsp salt
Optional topping: Extra crushed pistachios, white chocolate drizzle, or flaky sea salt

Pro Tips

Toast the pistachios! Lightly toasting them in a pan or oven for 5 minutes makes them extra flavorful.
Melt the chocolate slowly. White chocolate burns fast—use low heat and stir constantly.
Let it set completely. Chill for at least 2 hours so it firms up perfectly.
Use parchment paper. This makes lifting and cutting the fudge so much easier.
Add a pinch of salt. It balances the sweetness and makes the pistachio flavor pop!

Tools You’ll Need

Medium saucepan
Spatula
8×8-inch baking dish
Parchment paper
Knife for cutting

Substitutions & Variations

Dairy-free option: Use dairy-free white chocolate and coconut condensed milk.
Extra nutty: Add ½ tsp pistachio extract for an even stronger pistachio flavor.
Sweeter version: Stir in a drizzle of honey or caramel before chilling.
Crunchy texture: Mix in crushed biscotti or shortbread cookie crumbs.

Instructions

1. Melt the chocolate.

In a saucepan over low heat, melt white chocolate chips, sweetened condensed milk, and butter, stirring constantly until smooth.

A super close-up shot of a spatula stirring melted white chocolate, sweetened condensed milk, and butter

2. Add vanilla, almond extract, salt, and pistachios.

Remove from heat and stir in vanilla extract, almond extract, salt, and chopped pistachios until fully combined.

A super close-up shot of chopped pistachios being stirred into creamy melted fudge with a spatula

3. Pour into the pan.

Line an 8×8-inch baking dish with parchment paper, then spread the fudge evenly.

A super close-up shot of a spatula spreading thick pistachio fudge into a parchment-lined baking dish

4. Add toppings (if using).

Sprinkle extra chopped pistachios or a drizzle of melted white chocolate on top.

A super close-up shot of crushed pistachios being sprinkled over the smooth fudge

5. Chill and set.

Refrigerate for at least 2 hours or until firm.

A super close-up shot of a baking dish covered with plastic wrap, resting in the fridge.

6. Cut and serve.

Once set, lift the fudge out using the parchment paper, cut into squares, and enjoy!

A super close-up shot of Pistachio Fudge squares stacked on parchment paper

Leftovers & Storage

Store in an airtight container in the fridge for up to 1 week.
Want to keep it longer? Freeze the fudge for up to 3 months and thaw before serving.

Wrap-Up

And that’s it—your Pistachio Fudge is ready to enjoy! It’s rich, creamy, and packed with nutty goodness. Try it out, take a pic, and let me know how it turned out. Happy snacking! 💚✨