Pistachio Fudge: Easy 4 Ingredient Microwave Recipe - Dinners Done Quick (2024)

Pistachio fudge is a delicious and creamy confectionery treat made with a combination of sweetened condensed milk, white chocolate or vanilla chips, pistachio pudding mix, and chopped pistachios.

To make pistachio fudge, the ingredients are melted together, poured into a pan, chilled until set, and then cut into squares for serving.

While pistachios are the traditional choice for pistachio fudge, you can certainly experiment with other types of nuts if desired.

Almonds, walnuts, or pecans can be used as substitutes or added alongside pistachios for a nutty variation of the fudge.

The primary difference between pistachio fudge and regular chocolate fudge lies in the flavor and ingredients used.

Pistachio fudge incorporates pistachio pudding mix and chopped pistachios, resulting in a distinct nutty flavor and green hue, whereas regular chocolate fudge is made with cocoa powder or chocolate chips for a rich chocolatey taste.

Yes, pistachio fudge can be made without using a candy thermometer. Unlike some candy recipes that require precise temperature control, pistachio fudge relies on melting the ingredients together until smooth and creamy, making it a simpler and more forgiving recipe to prepare.

That said, it never hurts to check your temperature with a thermometer if you have one, as sometimes fudge is still finicky.

Pistachio fudge can be stored in an airtight container at room temperature for up to two weeks or in the refrigerator for longer shelf life.

To maintain freshness and prevent drying out, be sure to wrap the fudge tightly with plastic wrap or seal it in a container before storing.

Absolutely! While pistachio fudge is delicious on its own, you can customize it with additional flavorings or mix-ins to suit your taste preferences.

Try adding a splash of almond extract for extra nuttiness or mixing in dried fruit such as cherries or cranberries for a fruity twist.

Yes, pistachio fudge is generally considered gluten free, as it does not contain any wheat-based ingredients.

However, it’s essential to double-check the ingredients in any pre-packaged products or pudding mixes used to ensure they are gluten free if you have dietary restrictions.

• 3 Cups white chocolate chips
• 14 Ounce can sweetened condensed milk
• 3.4 Ounce package pistachio flavored instant pudding mix
• ½ Cup shelled pistachios (salted)

• Line an 8×8 or 9×9 pan with parchment paper or nonstick foil

• Add the white chocolate chips and sweetened condensed milk to a microwave safe bowl

  3 Cups white chocolate chips, 14 Ounce can sweetened condensed milk

• Cook on high in 1-minute intervals, stirring after each, until everything is smooth and the mixture reaches 235°F (about 5 minutes total for me). Note: I’ve had trouble getting fudge to set if I don’t cook to this temperature, but you can try your luck with just melting the mixture (about 1 – 1 ½ minutes) if you’d like

• Fold in the pistachio pudding mix and the pistachios, stirring until well combined

  3.4 Ounce package pistachio flavored instant pudding mix, ½ Cup shelled pistachios

• Pour into the prepared pan, smoothing out the top if needed

• Refrigerate at least 4 hours or overnight, until completely set

• Cut into pieces and enjoy!

• You can use other kinds of chocolate besides white chocolate but you’ll lose the green color due to the darker base. Chips melt easily, but you can also use chopped up baking bars
• Feel free to add other mix-ins along with the pistachios. Sweetened dried cranberries or cherries are another great choice (and perfect for making it red and green for the holidays), or mini marshmallows, or orange zest can add texture and color as well
• I made this recipe in a 1000W microwave. If you have a higher or lower wattage, you will likely need to adjust your cooking times slightly to compensate
• A lot of “quick” fudge recipes just call for you to melt (which only takes about 1 minute), mix, and pour. However, I’ve had a lot of trouble with getting fudge to set using that method, which is why I always recommend cooking to a higher temperature which makes the setting a lot more consistent. However, feel free to try it using the faster option!
• To monitor the temperature, you can use a candy thermometer, meat thermometer, or any sort of kitchen thermometer that goes up to at least 250°F (or just let it boil for about 3 minutes total as a best guess without a thermometer)
• Cut the fudge into 1” or 2” cubes, depending on your preference (how big you slice it affects the number of servings you’ll get). Tip: run your knife under hot water before cutting to make cleaner edges
• Store fudge in an airtight container at room temperature for 1-2 weeks, or in the refrigerator to extend its life
• Pistachio fudge presents well on a cookie tray, but can also be packed in a tin or cello bags for gifting
• Exact nutritional values will vary based on brand of ingredients, any add-ins or toppings added, size of squares, and quantity consumed, so please consider this a guideline only