White Chocolate Cranberry Pistachio Fudge

image credit bakerbynature.com

Ingredients

1. (1) 14 ounce can sweetened condensed milk
2. 20 ounces high-quality white chocolate, roughly chopped
3. 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
4. 1/8 teaspoon salt
5. 3/4 cup pistachios, chopped, divided
6. 3/4 cup dried cranberries, divided

Instructions

1. Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to hang over the sides; set aside. In a large, heatproof bowl combine the sweetened condensed milk, white chocolate, butter, and salt; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the white chocolate has melted and the mixture is completely smooth, about 8 minutes. Remove from heat and fold in 1/2 cup of pistachios and 1/2 cup of dried cranberries. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Sprinkle with remaining pistachios and cranberries. Refrigerate for at least 2 hours before slicing.
2. Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.

For more detail bakerbynature.com

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