Name: Cranberry Pistachio Fudge Without Sweetened Condensed Milk
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups powdered milk; 1/2 tsp salt; 1 1/2 cups sugar; 7 fl oz water; 1 cup unsalted butter; 1 tsp vanilla extract; 2/3 cup raw pistachios, divided; 2/3 cup dried cranberries, divided

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This Cranberry Pistachio Fudge is one of my favorite homemade treats, especially during the holiday season. I make it with powdered milk instead of sweetened condensed milk, giving me more control over the sugar level while still delivering rich, creamy results. The pairing of tangy dried cranberries and crunchy pistachios makes each bite a festive delight. It’s quick to whip up and always disappears faster than I expect.

Why You’ll Love This Recipe

I love how easy and customizable this recipe is. I don’t need any condensed milk, and the texture still turns out silky and smooth. It’s ready in just about 30 minutes and doesn’t require a candy thermometer. The flavor balance between sweet, salty, nutty, and tart keeps me coming back for seconds—and thirds. It’s perfect for gifting or serving at holiday gatherings, and I can easily switch up the ingredients based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups powdered milk
1/2 tsp salt
1 1/2 cups sugar
7 fl oz water
1 cup unsalted butter
1 tsp vanilla extract
2/3 cup raw pistachios, divided
2/3 cup dried cranberries, divided

Directions

I start by preheating my oven to 300°F (150°C) and placing the raw pistachios on a parchment-lined baking sheet. I toast them for 10 minutes to bring out their flavor.
Once toasted, I roughly chop the pistachios and set them aside.
In a bowl, I whisk together powdered milk and salt.
In a saucepan, I bring the sugar and water to a boil. I let it simmer on low for 10 minutes, then add in the butter. Once the butter melts, I remove it from the heat and stir in the vanilla extract.
I pour this syrup over the powdered milk mixture and stir until everything is well combined.
I fold in ½ cup of the toasted pistachios and ½ cup of the dried cranberries.
I pour the fudge mixture into a greased 8–9 inch (20–23cm) square pan and sprinkle the remaining cranberries and pistachios on top.
I let the fudge cool completely at room temperature before cutting it into small squares and serving.

Servings and timing

This recipe makes about 24 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Sometimes I like to swap out the cranberries for chopped dried cherries or apricots. I’ve also added orange zest for a citrusy punch or a touch of ground cardamom for warmth. If I want a richer fudge, I might stir in some white chocolate chips or drizzle melted chocolate on top before it sets.

Storage/Reheating

I store this fudge in an airtight container at room temperature for up to one week. If I want it to last longer, I refrigerate it for up to two weeks. It also freezes well for up to three months—I just make sure to separate layers with parchment paper. I don’t reheat it, but I let it come to room temperature after taking it out of the fridge or freezer before serving.

FAQs

What can I use instead of pistachios?

I’ve used almonds, cashews, and even walnuts when I didn’t have pistachios on hand. Any nut with a bit of crunch works well.

Can I make this fudge dairy-free?

I haven’t tried it personally, but a non-dairy butter and coconut milk powder could be a good place to start. The texture might change slightly.

Why is my fudge grainy?

If I don’t stir enough or if the syrup mixture isn’t well combined with the milk powder, the texture can turn grainy. I always make sure to mix until smooth.

Can I use fresh cranberries?

I don’t recommend using fresh cranberries in this recipe, as they contain too much moisture and could affect the texture of the fudge.

How do I cut the fudge cleanly?

I use a sharp knife and wipe it clean between each cut. Sometimes I refrigerate the fudge briefly before cutting if I want neater squares.

Conclusion

This Cranberry Pistachio Fudge without sweetened condensed milk is a holiday staple in my kitchen. It’s quick, crowd-pleasing, and endlessly adaptable. Whether I’m gifting it or enjoying it with my family, it always brings smiles and requests for the recipe. Give it a try—I promise it’s worth every bite.