White chocolate, pistachio and cranberry fudge

By From the Heart | Carol Jessen-Klixbull |Taste of the Diocese

Dec 23

In yesterday’s blog post, I mentioned Janet Brinkman’s array of scrumptious treats and shared her recipe for “Jeweled Fruitcake.” Here’s another of her recipes — a rich, creamy fudge made with white chocolate, pistachios and cranberries — Yum!

White chocolate, pistachio
and cranberry fudge

8 oz. cream cheese, at room temperature
2 cups powdered sugar, sifted
2 tsp. vanilla
16 oz. white chocolate chips
1 cup dried cranberries
1 cup roasted shelled pistachios, roughly chopped

Line a 9-inch square pan with aluminum foil.

Melt white chocolate chips.

Using an electric mixer, beat cream cheese and powdered sugar together until smooth. Add in vanilla and melted white chocolate. Beat until smooth. Fold in dried cranberries and pistachios.

Refrigerate until firm — at least 2 hours or up to 2 days. Cut into 1 1/2-inch pieces.

Carol Jessen-Klixbull is a copy editor at The Visitor. She is a former Family and Consumer Science teacher who has a passion for all things “food.”

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