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  • Preeti Shridhar

White Chocolate Fudge

Can a lip smacking dessert be prepared in less than 10 minutes. Even I was not sure before I tried this recipe. White chocolate Fudge was suddenly all over another group I follow. I was a little hesitant to try it as I thought it would be too sweet. Just a couple of days before Diwali when I was neck deep into baking, completing my orders, I decided to give it a shot. To cut down the sweetness I added sea salt and lemon zest. My my, these two additions took it to another level. My friends who generally avoid sweets couldn't stop eating it. Trust me, do try it out. You will become popular among family and friends.


White chocolate 250 gms

Condensed milk 200 gms

Pistachio 1/2 cup

Cranberry 1/2 cup

Sea salt 3/4 tsp

Lemon zest 1tsp


  1. Take an 8by 8 square tin.

  2. Line it with aluminum foil. Let the foil hang on the the sides. It will be easy to lift it.

  3. Grease it.

  4. Roast pistachio at 180 degrees Celsius for five minutes.

  5. Roughly chop it once it cools down.

  6. Chop the cranberries also.

  7. Chop the chocolate.

  8. Mix chocolate and condensed milk.

  9. Keep it over a double boiler and stir continuously till the chocolate melts and you get a smooth mixture.

  10. Quickly add pistachio and cranberries. Mix well so that they are distributed evenly.

  11. Now add the salt and lemon zest.

  12. Mix well and quickly pour it in the prepared tin.

  13. Let it rest in the fridge for 2-3 hours. Then cut it into squares.

  14. Keep it in an airtight container.


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