Irresistible Pistachio Fudge – Creamy, Nutty, and Simply Delicious

Line an 8×8-inch baking dish with parchment paper, leaving enough overhang on the sides for easy removal.

Melt the Chocolate:
In a medium saucepan over low heat, combine the sweetened condensed milk and white chocolate chips. Stir constantly until the chocolate is fully melted and the mixture is smooth.

Add Flavors:
Remove the saucepan from heat and stir in the vanilla extract, almond extract (if using), and a few drops of green food coloring (if desired).

Incorporate Pistachios:
Fold in about 3/4 cup of the chopped pistachios, reserving the rest for topping.

Set the Fudge:
Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the reserved pistachios over the top, pressing them lightly into the surface.

Chill:
Refrigerate the fudge for at least 2 hours, or until it is firm and set.

Cut and Serve:
Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into squares and serve.

Serving and Storage Tips: