Simple Homemade Pistachio Fudge: A Perfect Festive Dessert | 12 Days of Christmas Desserts Day #6

We’re halfway through the 12 Days of Christmas Desserts, and Day #6 comes with something truly special: Pistachio Fudge. This recipe transforms the comfort of homemade fudge into a sophisticated treat with just the right balance of flavors and textures. The soft, melt-in-your-mouth fudge is topped with chopped pistachios, adding a delightful crunch and a pop of vibrant green that screams holiday cheer.

To take this fudge to the next level, I love adding a splash of Bailey’s liqueur. It gives the dessert a creamy, boozy note that’s perfect for adult gatherings. Of course, if you prefer an alcohol-free version, you can skip the Bailey’s and simply add an extra teaspoon of vanilla extract for a boost of sweetness and aroma. Either way, this fudge is bound to be a crowd-pleaser.

Make a batch for Christmas dinner or wrap it up as a thoughtful homemade gift. It’s an easy recipe to prepare, with most of the work being hands-off as it sets in the fridge. Trust me, the wait is so worth it!

What makes this Pistachio Fudge so special?

The textures are pure perfection: velvety fudge paired with crunchy pistachios, while the flavor profile is rich and indulgent with hints of caramel, vanilla, and a creamy Bailey’s twist. It’s a standout dessert that feels unique and thoughtful, the kind of treat no one else will bring to the party. Homemade fudge is already a classic, but adding pistachios and liqueur elevates it to a gourmet level that’s perfect for the holidays.

Why you’ll love this recipe

• Easy to make: No candy thermometer or complicated techniques required.
• Deliciously indulgent: The combination of brown sugar, cream, and butter creates a rich, melt-in-your-mouth texture.
• Festive textures: The pistachio topping adds crunch to balance the creamy fudge.
• Customizable: Make it with your favorite liqueur or skip the alcohol for a family-friendly version.

Ingredients

Butter – Use butter with over 80% fat for the best results. It adds richness and helps the fudge set.

Sugar –  For a touch of sweetness and structure.

Brown Sugar – Adds depth and a subtle caramel flavor to the fudge.

Whipping Cream – Ensures a creamy, luscious texture.

Vanilla Extract – Enhances the flavor with its warm, aromatic notes.

Pistachio – Adds crunch and a festive touch. Short on pistachios? Don’t worry! I used a mix of pistachios and pecans for the video, and it turned out delicious. You can also substitute with other nuts like almonds or hazelnuts for a unique twist.

Liqueur (optional) – Bailey’s is my go-to, but you can use amaretto or your favorite liqueur. For a non-alcoholic version, add an extra teaspoon of vanilla extract.

Tips for recipe success

• Keep stirring: When cooking the sugars and cream, stir constantly to avoid burning or crystallization.
• Cold-water test: To check if the fudge is ready, drop a bit of the mixture into a bowl of cold water. If it forms a soft ball, it’s ready to be taken off the heat.
• Line your pan: Use parchment paper to ensure the fudge releases easily after setting.
• Let it set completely: Be patient and allow the fudge to chill in the fridge for 2-3 hours before cutting. This step is crucial for clean, neat pieces.

 Homemade Pistachio Fudge

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

30

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

90

kcal

Indulge in the rich decadence of Pistachio Fudge – a soft, creamy treat topped with crunchy pistachios. Perfect for the holiday season, this easy-to-make fudge adds an adult twist to a childhood classic.

Ingredients

• 80g butter

• 100g sugar

• 140g brown sugar

• 250ml whipping cream

• 1 tsp vanilla extract

• 50g pistachio nuts, chopped

• Optional: 1 tbsp Bailey’s liqueur (or your favorite liqueur)

Directions

• Melt the butter in a saucepan and set it aside.
• Chop the pistachios coarsely and set aside for topping.
• In a separate pan, combine the sugar, brown sugar, and heavy cream. Heat the mixture over medium heat, stirring continuously with a wooden spoon until it begins to boil and thicken.
• Stir in the melted butter, mixing well. Continue cooking for 30-40 minutes, stirring occasionally, until the mixture thickens and reaches a relatively firm consistency. For best results, use a food thermometer and cook until it reaches 114°C / 237°F.
• If you don’t have a food thermometer, you can test the fudge by dropping a small amount into a bowl of cold water. It’s ready when it hardens immediately and can be picked up and rolled into a soft ball with your fingers. If it doesn’t form a ball, cook for another minute and test again.
• Once the fudge is ready, remove it from heat and let sit for 5 minutes.
• Pour in vanilla extract and Bailey’s liqueur (if using).
• Using a hand mixer, beat the fudge for about 5 minutes
• Line a baking tray with parchment paper and pour in the fudge mixture, spreading it evenly.
• Sprinkle the chopped pistachios evenly over the top, pressing them gently into the surface to ensure they stick.
• Let the fudge cool at room temperature, then transfer it to the fridge for 2–3 hours or until fully set.
• Slice the fudge into cubes or shapes of your choice. You can use festive cookie cutters to shape the fudge for a more Christmassy look.
• Store at room temperature and enjoy!

Notes

• Swap Bailey’s for other liqueurs like amaretto, Kahlúa, or whiskey for different flavor profiles. If you prefer a non-alcoholic version, skip the Bailey’s or replace it with 1 tbsp of heavy cream and a few drops of almond or coffee extract.
• You can substitute pistachios with almonds, hazelnuts, or pecans if desired. Toasting the nuts before using adds extra depth of flavor.
• Drizzle melted chocolate over the set fudge for a polished look or dust with edible gold glitter for a festive touch.