Pistachio Fudge Recipe (2024)

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Pistachio Fudge

From annieamie 15 years ago

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- to make
Serves 25

This recipe comes directly from McCormick Foods. If you're a fudge and a pistachio lover, this is the recipe for you! Its so easy to make and delicious, too.

fudge
green
pistachio
nuts
nutty
sweet
stovetop

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- 1 pound white baking chocolate
- 1 package (8 ounces) cream cheese, softened
- 3 cups confectioners' sugar
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 1/4 teaspoon McCormick® Pure Almond Extract
- 1/8 teaspoon McCormick® Green Food Color
- 1/2 cup chopped pistachios
- Additional pistachios for garnish, if desired
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Ingredients

1 pound white baking chocolate shopping list
1 package (8 ounces) cream cheese, softened shopping list
3 cups confectioners' sugar shopping list
1/2 teaspoon McCormick® pure vanilla extract shopping list
1/4 teaspoon McCormick® Pure almond extract shopping list
1/8 teaspoon McCormick® green food color shopping list
1/2 cup chopped pistachios shopping list
Additional pistachios for garnish, if desired shopping list

How to make it

Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
Spray with no stick cooking spray.
Melt chocolate as directed on package.
Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended.
Add melted chocolate, extracts and food color; mix well.
Stir in chopped pistachios.
Spread evenly in prepared pan.
Garnish with additional pistachios, if desired.
Refrigerate at least 1 hour or until firm.
Use foil to lift out of pan onto cutting board.
Cut into 25 (1 1/2-inch) squares.
Store in refrigerator.
Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.

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Reviews & Comments 9

All Comments

Your Comments

" It was excellent "
SleepingTiger54 ate it and said...
This was very easy to make and came out better than expected! I highly recommend this recipe!
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beadlady1010 13 years ago
Wow!! This sounds soooooooo good! Can't wait to try this recipe.
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" It was excellent "
gapeach55 ate it and said...
sounds delish! Love it all!
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" It was excellent "
berry ate it and said...
Sounds delicious... beautiful picture.. 5
See Also
Sticky Cranberry Gingerbread Recipe
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" It was excellent "
ahmed1 ate it and said...
Wowww!! I just can't resist.This is Heaven!!
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hooch 15 years ago
yip, I'am and I will be making this,so soon its nearly cooking...Thanks for a realy great one,Happy Days!
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silver_raven_venus 15 years ago
oh this sounds yummy....I'm going to try to veganize it ;-)
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" It was excellent "
gardenladyzoe ate it and said...
Wow, I love pistachios!!! I have got to try this...it sounds heavenly!
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" It was excellent "
trigger ate it and said...
Pistachio is my favorite nut love this white chocolate and the presentation is exquisites
Michael
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" It was excellent "
minitindel ate it and said...
ok im in heaven leave me here with your fudge !!!!
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The Cook

annieamie

Los Angeles, US

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The Rating

Reviewed by 10 people

ok im in heaven leave me here with your fudge !!!!

minitindel in THE HEART OF THE WINE COUNTRY loved it
Pistachio is my favorite nut love this white chocolate and the presentation is exquisites
Michael

trigger in loved it
Wow, I love pistachios!!! I have got to try this...it sounds heavenly!

gardenladyzoe in Snyder loved it

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FAQs

What is the secret to perfect fudge? ›

Tips for Making Fudge

Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
Beat Thoroughly.

Mar 8, 2023

See Details ›

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Find Out More ›

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Tell Me More ›

What to do with failed fudge? ›

My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.

Explore More ›

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels

Using the Wrong Pan. All candy and confections start by melting sugar. ...
Stirring the Sugar. ...
Not Using a Candy Thermometer. ...
Leaving Out the Parchment Paper Lining. ...
Skipping the Cooking Spray. ...
Scraping the Pot. ...
Using a Cold Knife to Slice.

Dec 16, 2015

Discover More ›

Do you stir fudge when it's boiling? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

View Details ›

What gives fudge its firm texture? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

Know More ›

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Discover More Details ›

Can you overbeat fudge? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

Get More Info ›

What is the ball method fudge? ›

According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.