Cranberry Pistachio Fudge without Sweetened Condensed Milk
I've been making this Cranberry Pistachio Fudge for years, usually for Christmas and New Year's Eve and every time I make it everybody is super excited about it and it is usually devoured in a matter of minutes. Once you try it you can hardly stop at only one piece as it is simply irresistible and quite addictive. This recipe of fudge that uses powdered milk is by far one of my favorite fudge recipes, as you can have better control on the sugar and the results are always amazing.
Ingredients
Suitable for a 8-9 inch (20-23cm) pan
- 4 cups (500g) powdered milk
- 1/2 tsp (3g) salt
- 1 ½ cup (300g) sugar
- 7 fl (200ml) water
- 1 cup (230g) unsalted butter
- 1 tsp (5g) vanilla extract
- 2/3 cup (80g) raw pistachios divided
- 2/3 cup (80g) dried cranberries divided
Instructions
- Preheat the oven to 300F (150C). Place the raw pistachios onto a baking sheet lined with parchment paper and toast in the oven for 10 minutes.
- Chop roughly the toasted pistachios and set aside.
- In a medium bowl whisk together the powdered milk with salt.
- In a medium saucepan bring water and sugar to a boil. Let it simmer over low heat for 10 minutes then add butter. Stir until butter is melted and then remove from heat. Add vanilla extract and stir to combine.
- Pour the syrup over the powdered milk mixture and mix until well blended.
- Fold in ½ cup (60g) of toasted pistachios and ½ cup (60g) dried cranberries.
- Pour the mixture into a 8-9 inch (20-23cm) square pan, greased with butter.
- Sprinkle remaining pistachios and cranberries on top.
- Let it cool completely at room temperature.
- Cut into small squares and serve.
Video
Nutrition
Calories: 4990kcalCarbohydrates: 579.4gProtein: 191gFat: 223.9gSaturated Fat: 122.2gCholesterol: 571mgSugar: 539.8g