Why You’ll Love This Recipe

Pistachio Fudge is a quick, no-bake treat that delivers the perfect balance of sweet and nutty flavors. Combining white chocolate, instant pistachio pudding, and crunchy pistachios, this fudge offers a creamy texture with a delightful crunch. It’s easy enough for beginner bakers and impressive enough for holiday gatherings, potlucks, or gift-giving.

Ingredients

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 cup shelled pistachios (chopped or whole as preferred)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pan: Line an 8×8-inch square baking dish with aluminum foil, covering the edges for easy lifting later.
Melt the Base: In a microwave-safe bowl, combine white chocolate chips, butter, and water. Microwave on high for 1 minute, stirring until fully melted. If needed, heat an additional 30 seconds.
Mix in Pudding: Stir in the dry pistachio pudding mix until fully blended.
Add Sugar: Gradually stir in powdered sugar, one cup at a time, mixing until smooth and thick.
Fold in Pistachios: Gently mix in the chopped pistachios for even distribution.
Chill to Set: Spread the mixture evenly in the prepared pan. Refrigerate for at least 2 hours until firm.
Slice and Serve: Lift the fudge out using the foil edges and cut into squares.

Servings and Timing

Servings: About 25 squares
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes

Variations

Dairy-Free: Use vegan white chocolate, butter, and plant-based pudding.
Richer Flavor: Swap white chocolate for dark chocolate.
Texture Twist: Lightly toast the pistachios before adding them for a deeper flavor.

Storage/Reheating

Store pistachio fudge in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in a sealed container for up to 3 months. Thaw in the fridge before serving. No reheating is necessary.

FAQs

Can I use fresh pistachios?

Yes! Fresh pistachios add a crunchy texture and rich flavor to the fudge.

How can I make it less sweet?

Use dark chocolate chips instead of white chocolate and reduce the powdered sugar slightly.

What’s the best way to cut fudge cleanly?

Use a sharp knife heated in hot water and wiped dry for clean, neat cuts.

Can I make this recipe vegan?

Yes, just use vegan white chocolate, plant-based pudding, and dairy-free butter.

Do I need a candy thermometer?

No candy thermometer is required—this is a no-cook fudge recipe.

Can I add other mix-ins?

Yes! Chopped dried fruits, shredded coconut, or crushed cookies work well.

Is the pudding flavor strong?

It’s a mild, creamy pistachio flavor that complements the white chocolate nicely.

Can I double the recipe?

Yes, double the ingredients and use a 9×13 pan.

How firm is this fudge?

It sets well in the fridge and has a creamy, slightly chewy texture.

Can I use a different pudding flavor?

You can try vanilla or chocolate pudding for different flavor profiles.

Conclusion

Pistachio Fudge is a decadent, easy-to-make dessert that’s perfect for holidays, gifts, or anytime you want a sweet, nutty indulgence. With minimal ingredients and no baking required, it’s an ideal treat to whip up quickly. Make a batch, share with friends, and enjoy this unique twist on classic fudge.

Pistachio Fudge Recipe – Best Dessert Idea

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This easy Pistachio Fudge recipe is a creamy, no-bake dessert made with white chocolate, pistachio pudding mix, and crunchy pistachios. It’s a deliciously nutty treat perfect for holidays, gift boxes, or any sweet tooth moment—ready in just a few steps!

Author: Emily
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 16 squares
Category: Desserts
Method: No-bake
Cuisine: American
Diet: Vegetarian

Instructions

Prepare Pan: Line an 8×8-inch square pan with foil for easy removal.
Melt Base: In a microwave-safe bowl, mix white chocolate chips, butter, and water. Microwave 1 minute, stir until smooth (add 30 seconds more if needed).
Add Pistachio Flavor: Stir in the pudding mix until fully combined.
Mix in Sugar: Add powdered sugar gradually, mixing well after each addition until smooth and thick.
Fold in Pistachios: Stir in chopped pistachios.
Chill: Spread mixture evenly into the pan. Refrigerate for at least 2 hours until firm.
Slice & Serve: Lift out using foil edges, cut into squares, and enjoy!

Notes

Sift powdered sugar for a smoother texture.
Toast pistachios beforehand to deepen their flavor.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.