Pistachio Swirl Fudge
Submitted by Sus
Pistachio swirl fudge made in the microwave with semi-sweet chocolate, sweetened condensed milk, and a vanilla cream cheese swirl. No thermometer needed.
YIELD
50 servingsPREP
15 minCOOK
5 minREADY
2 hrsThis fudge looks like it came from a candy shop but takes about 5 minutes of actual work. Semi-sweet chocolate melts with sweetened condensed milk and butter in the microwave into a glossy, smooth base. Chopped pistachios get stirred in for color and crunch, then spoonfuls of a vanilla cream cheese mixture get dropped on top and swirled through with a knife.
The cream cheese swirl is what makes this special. It adds a tangy, white ribbon through the dark chocolate that looks dramatic when you cut each piece into triangles. The contrast isn’t just visual. That slight cream cheese tang against the sweet chocolate and salty pistachios is a flavor combination that keeps you reaching for another piece.
No candy thermometer, no precise temperatures, no stirring over a hot stove. The microwave does all the melting and the condensed milk handles the setting.
Pro Tips
- Microwave the chocolate mixture on medium (50%) power, not high. High power scorches chocolate and creates a grainy texture
- Stir the chocolate twice during melting. Hot spots in the microwave can burn one side while the other is still solid
- Drop the cream cheese in small spoonfuls and use a knife to swirl gently. Over-swirling turns everything muddy brown instead of creating distinct white streaks
- Refrigerate until completely firm before cutting. Room temperature fudge squishes instead of cutting cleanly
Variations
- Use white chocolate for the base and swirl with melted dark chocolate for an inverted version
- Swap pistachios for dried cranberries for a festive red-and-white holiday fudge
- Add a pinch of sea salt flakes on top before the fudge sets for a salted chocolate finish
Ingredients
Directions
Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl.
Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened.
Add 2 tablespoons of the sweetened condensed milk and the vanilla.
Beat on low speed just until mixture is smooth; set aside.
Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2½-quart microwave-safe bowl.
Microwave on medium (50%) 2 to 2½ minutes or until mixture can be stirred smooth and is glossy, stirring twice.
Stir in pistachio nuts. Spread chocolate mixture evenly into prepared pan.
Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate.
Let stand until firm or place in refrigerator.
Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half.
Store in airtight container with waxed paper between layers. Keeps best if refrigerated.
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