This pomegranate chocolate fudge is a slightly fruity fudge, topped with pistachios and makes a great holiday treat to give as foodie gifts. Find more of my pomegranate recipes.
I have a serious chocolate addiction. My kids know this. They hide their halloween chocolate bars from me every year. But luckily, they go to school during the day! But as I get older, I have moved on from the snickers bar and into seriously good chocolate – smooth, dark chocolate for instance.
And fudge. Yeah, I’m glad it’s “fudge season!”
My other obsession is all things pomegranate. My regular readers know this as I like to add pomegranate anywhere and everywhere! So this recipe I’m sharing combines my two food obsessions and it makes a decadent and dreamy pomegranate and condensed milk fudge.
Why this recipe is so awesome
Homemade fudge is always a crowd pleaser. It is also pretty easy to make. But, ssshhh! Your friends and family don’t need to know that!
I love giving fudge as small gifts because a little goes a long way. You can make a large batch, and give away little boxes with 4 pieces of pomegranate chocolate fudge and you will have some happy campers.
It makes a unique and delicious gift. This fudge is rich and chocolatey with a touch of fruitiness from the pomegranate.
Ingredients you need
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- Pomegranate juice: You can either reduce down pomegranate juice to make a syrup or use pomegranate concentrate.
- Sweetened condensed milk
- Dark chocolate chips: Choose a high quality chocolate to make fudge. You do not want your decadent fudge to taste sugary or gritty.
- Pistachios: I sprinkled chopped pistachios over the fudge. You can omit nuts altogether or add some chopped walnuts, pecans or almonds.
1. To make your own pomegranate concentrate, add pomegranate juice in a small pot and bring to boil. Reduce heat to low and cook until liquid is reduced to ⅓ cup. Remove from heat.
2. Place another small pot inside a larger pot filled partially with water to make a double boiler. In the top pot, add butter, sweetened condensed milk and chocolate chips. Heat the pot over low heat to gently melt the chocolate, stirring constantly to prevent burning.
3. When the chocolate is completely melted, thick and smooth, stir in the pomegranate concentrate.
4. Line an 8×8-inch baking dish with foil and lightly grease the foil. Pour chocolate mixture into the prepared baking dish, gently tapping the dish to smooth out the fudge surface and to remove air bubbles. Sprinkle the top with chopped pistachios. Refrigerate fudge for at least 4 hours to set.
5. Lift the foil containing the fudge out of the pan and cut fudge into 1-inch pieces or desired other size. Dip your knife into a glass filled with hot water between slices if it is starting to stick to the fudge.
Recipe tips and FAQs
As I mentioned earlier, this decadent pomegranate condensed milk fudge makes a delicious and unique gifts for friends and family. And it’s even better with a shot of my Pomegranate Vodka or Pomegranate Tequila. Even better, gift them together!
And speaking of gifting, I have this free printable label for the pomegranate condensed milk fudge for you. I printed on simple card stock and cut the tags out by hand. Tied it up with some pretty red and white baker’s twine and that was it!
Homemade fudge can last on the countertop for up to one week, assuming that your house is not going through a heat wave. Just as you store your chocolate in the pantry, you can store your fudge there, too. But, I like to keep it in the refrigerator. Homemade fudge can last for up to 3 weeks if stored in the cool fridge.
Pomegranate concentrate is pomegranate juice that is reduce down to a syrup. Pomegranate molasses is pomegranate juice plus sugar that has been cooked together to make a syrup.
- 2 cup pomegranate juice
- 2 TBS unsalted butter
- 14 oz sweetened condensed milk
- 1 lb dark chocolate chips
- ¼ cup pistachios, shelled and chopped
- In a small pot bring pomegranate juice to boil, then reduce heat to low and cook until reduced to ⅓ cup.
- Place another small pot inside a larger pot filled partially with water to make a double boiler. In the top pot, add butter, sweetened condensed milk and chocolate chips.
- Heat the pot over low heat to gently melt the chocolate, stirring constantly to prevent burning.
- When the chocolate is completely melted, thick and smooth, stir in the pomegranate concentrate.
- Line an 8x8-inch baking dish with foil and lightly grease the foil.
- Pour chocolate mixture into the prepared baking dish, gently tapping the dish to smooth out the fudge surface and to remove air bubbles.
- Sprinkle the top with chopped pistachios.
- Refrigerate fudge for at least 4 hours to set.
- Lift the foil containing the fudge out of the pan and cut fudge into 1-inch pieces or desired other size.
- Dip your knife into a glass filled with hot water between slices if it is starting to stick to the fudge.
Serving Size:1 piece of fudge
Amount Per Serving: Calories: 179Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 36mgCarbohydrates: 24gFiber: 1gSugar: 21gProtein: 3g
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