Ingredients

12 ounces white chocolate chips (about 2 cups)

1 (14 ounce can) sweetened condensed milk

4 ounces pistachio cream (about 1/3 cup)

1/4 teaspoon vanilla extract

1/8 teaspoon almond extract (optional)

8 ounces semi-sweet chocolate chips (about 1 cup)

1/4 cup heavy cream

1 tablespoon salted butter

2.5 ounces kataifi (about 1 1/4 cup)

4 ounces pistachio cream (about 1/3 cup)

2 tablespoons cornstarch

1/4 cup pistachios (roughly chopped)

1/2 cup freeze dried strawberries (roughly chopped, optional)

Instructions

Step 1: Line a 9×9-inch baking dish with parchment paper or wax paper, leaving a 1-inch overhang on all sides for easy removal.

Step 2: In a microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and 4 ounces pistachio cream. Microwave in 30-second increments, stirring between each, until melted and smooth, about 60 to 90 seconds.

Step 3: Stir in the vanilla extract and almond extract immediately. Pour the mixture into the prepared pan, pressing it evenly into the corners and smoothing the top with a spatula.

Step 4: In another microwave-safe bowl, mix the semi-sweet chocolate chips and heavy cream. Microwave in 15-second increments until fully melted and smooth. Drizzle this chocolate evenly over the pistachio layer and refrigerate while preparing the topping.

Step 5: Melt the salted butter in a 12-inch nonstick skillet over medium heat. Once sizzling, add the kataifi and cook, stirring occasionally, until golden brown, about 5 minutes. Remove from heat and transfer to a small mixing bowl.

Step 6: Stir in the remaining 4 ounces pistachio cream and cornstarch into the kataifi until fully combined.

Step 7: Remove the fudge from the refrigerator. Spoon the kataifi mixture evenly over the top to cover. Sprinkle the roughly chopped pistachios and freeze dried strawberries on top, pressing gently so they stick.

Step 8: Return the fudge to the refrigerator to set and solidify, about 30 minutes.

Step 9: Lift the fudge from the pan using the parchment overhang. Cut into 64 one-inch squares and serve.

Tips & Variations

Use high-quality chocolate chips and pistachio cream for the best flavor.

If kataifi is unavailable, finely shredded phyllo dough can be a substitute for crunch.

Freeze dried strawberries can be omitted or replaced with chopped dried raspberries or cranberries for a different fruity note.

For a nut-free version, omit pistachio cream and nuts, and add a sprinkle of toasted coconut instead.

FAQs

Can I make this fudge without a microwave?

Yes, you can melt the chocolate and cream mixtures in a double boiler on the stovetop, stirring gently until smooth.

What is kataifi, and can I find it easily?

Kataifi is shredded phyllo dough commonly used in Middle Eastern and Mediterranean desserts. It’s often found in Mediterranean grocery stores or the frozen section of specialty markets.