Crunchy Pistachio Nut Fudge

Pistachio fudge

The Spruce / Elizabeth LaBau

Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 81 servings
Nutrition Facts (per serving)
75 Calories
4g Fat
9g Carbs
1g Protein
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Nutrition Facts
Servings: 81
Amount per serving
Calories 75
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 12%
Cholesterol 8mg 3%
Sodium 7mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Protein 1g
Calcium 12mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sometimes you feel like a nut and when you do, reach for a piece of pistachio fudge! This deliciously nutty fudge has a double dose of pistachio flavor. The secret ingredient is the pistachio pudding mix, which gives it both a lovely green color and an intense pistachio taste. A handful of chopped pistachios adds extra flavor and a great crunch.


  • 1 1/2 cups sugar
  • 3/4 cup heavy cream
  • 12 tablespoons butter (cubed)
  • 1 teaspoon salt
  • 12 ounces white chocolate chips (or chopped white chocolate)
  • 7 ounces marshmallow cream
  • 3.5 ounces instant pistachio pudding dry mix
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup salted pistachios (coarsely chopped)

Steps to Make It

  1. Prepare a 9x9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  2. Place the sugar, cream, butter, and salt in a heavy-bottomed medium saucepan over medium heat. Stir until the sugar and butter melt, and increase the heat to slightly higher than medium heat.

  3. When the mixture comes to a boil, insert a candy thermometer. Continue to cook the fudge, stirring frequently, until it reaches 235 F (113 C).

  4. When it reaches the correct temperature, remove the pan from the heat and add the white chocolate chips, the marshmallow cream, and the dry pistachio pudding mix.

  5. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips, but do not let the fudge come back to a boil.

  6. Once the chips are completely melted, add the almond extract, the vanilla extract, and the chopped pistachios, and stir well. Scrape the fudge into the prepared pan and smooth it into an even layer.

  7. Let the fudge sit at room temperature for 3 to 4 hours, or in the refrigerator for 1 to 2 hours.



  • To serve, cut it into small 1-inch pieces. Store pistachio fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.