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2 pieces of white chocolate christmas fudge stacked on top of each other on a marble background.
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4.52 from 27 votes

4 Ingredient Christmas Fudge

This 4 Ingredient Christmas Fudge make the perfect homemade gift for family, friends and Teachers! Thermomix instructions also included.
Prep Time20 mins
Chilling Time6 hrs
Total Time6 hrs 20 mins
Course: Desserts
Cuisine: Australian
Keyword: Caramel Fudge, Christmas Recipes, Slices
Servings: 24 pieces
Calories: 197kcal
Author: Lauren

Equipment

  • 20cm square tin

Ingredients

  • 500 grams white chocolate
  • 395 grams sweetened condensed milk one tin
  • 80 grams pistachios
  • 100 grams dried cranberries

Instructions

  • Line the base and sides of a 20cm square cake tin with baking paper, making sure you leave paper hanging over the sides to remove the fudge once set.
  • Break the white chocolate into pieces and place them into a small saucepan.
  • Add the tin of condensed milk and cook over a medium heat for 10 minutes, stirring regularly until the white chocolate has melted and the condensed milk and chocolate have combined.
  • Remove the saucepan from the heat and add the cranberries and pistachios and quickly stir combine.
  • Pour the mixture into the prepared cake tin and place it into the fridge overnight to set
  • Remove the fudge from the tin and cut into small pieces

Thermomix Instructions

  • Line the base and sides of a 20cm square cake tin with baking paper, making sure you leave paper hanging over the sides to remove the fudge once set.
  • Break the white chocolate into pieces and place in the bowl.
  • Add the condensed milk and cook for 10 minutes, 100 degrees, speed 3.
  • Add the dried cranberries and pistachios and mix for 20 seconds, reverse, speed 1.
  • Pour the mixture into the prepared cake tin and place it into  the fridge overnight to set
  • Remove the fudge from the tin and cut into small pieces

Notes

  • This is a soft fudge, I recommend using a full fat sweetened condensed milk to help the fudge set properly as light versions will result in a softer fudge.
  • The brand of sweetened condensed milk that you use can also impact the consistency of your fudge, I have good results using Nestle brand.
  • You can use a different size/shape tin to set your fudge in, the thickness will change.
  • I suggest using a good quality white chocolate rather than cooking chocolate for this recipe.
  • It is really important to work quickly when adding the pistachios and cranberries as this white chocolate fudge mixture does begin to set quickly.
  • Also as tempting as it may be to try and cut this fudge after a few hours, it's best to wait until the next day to make sure it's completely set.
  • To store, keep in an airtight container in the fridge and enjoy within two weeks.

Nutrition

Serving: 0g | Calories: 197kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 156mg | Fiber: 1g | Sugar: 24g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg