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4.8 from 5 votes

Slow Cooker White Chocolate Fudge with Pistachio and Raspberry

Perfect for an edible gift this Christmas
Course Snack
Cuisine Slow Cooker
Prep Time 5 minutes
Cook Time 45 minutes
Setting time 3 hours
Total Time 50 minutes
Servings 28
Calories 96kcal


  • 250 g white chocolate
  • 250 g condensed milk
  • 70 g icing sugar
  • Couple of small handfuls of pistachio kernels chopped
  • Freeze dried raspberry pieces to scatter on top


  • Melt the white chocolate and condensed milk together in the slow cooker on high for around 30-45 mins or until smooth and melted together. Leave the lid off.
  • Stir every five to ten minutes.
  • Once the mixture is smooth and looks quite thick, add the sifted icing sugar and mix well until it is all combined.
  • Pour half the fudge mixture into a loaf tin (or whatever you would like to use) lined with baking paper.
  • Scatter half the pistachios on top. Then pour the rest of the fudge in.
  • Top with the remaining pistachios and scatter the freeze dried raspberry pieces on top.
  • Press the pistachios and raspberry pieces in gently, then chill the fudge in the fridge until set.
  • This took three to four hours in my fridge, but I left it overnight.
  • Cut into squares and serve.


Calories: 96kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 19mg | Potassium: 76mg | Sugar: 12g | Vitamin A: 35IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 0.1mg