Blueberry Fudge

Name: Blueberry Fudge
Prep time: 10 min
Cook time: 15 min
Total time: 205 min
Ingredients: 1 cup frozen blueberries; ¼ cup granulated sugar; 2 tablespoons freshly squeezed lemon juice; 1½ tablespoons cornstarch; 3 cups good quality white baking chips, (I used Ghirardelli); 14 ounces sweetened condensed milk; 2 tablespoons heavy cream

Our melt-in-your-mouth blueberry fudge will be a surefire winner with creamy white chocolate swirled with sweet and tart blueberries.

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Table of Contents

Blueberry Fudge Ingredients
Substitutions and Additions
How to Make This Blueberry Fudge Recipe
How To Serve
Storage
More Recipes You’ll Love
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Rich and creamy with a hint of tangy blueberry flavor, this homemade blueberry fudge will satisfy even the most discerning palettes. With beautiful swirls of vibrant blue throughout the white chocolate fudge, you’ll find this delectable confection hard to resist.

a close up shot of Blueberry Fudge on a plate with one having a bite taken out of it

Blueberry Fudge Ingredients

Blueberry Fudge raw ingredients that are labeled

The blueberry topping is juicy and provides a delightful texture alongside the smoothness of the white chocolate fudge.

Adding lemon juice to the blueberry mixture helps add a hint of tanginess to this sweet treat to create the perfect balance of flavors.

For this tasty fudge, you’ll need:

For the Blueberry Topping

1 cup frozen blueberries
¼ cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1½ tablespoons cornstarch

For the White Chocolate Fudge

3 cups good quality white baking chips (I used Ghirardelli)
1 (14-ounce) can of sweetened condensed milk
2 tablespoons heavy cream

PRO TIP:

Be sure you use sweetened and not evaporated milk. Your fudge will not set if you use evaporated milk.

Substitutions and Additions

LEMON: Add a pinch of lemon zest to the white chocolate fudge mixture for even more citrusy flavor.

How to Make This Blueberry Fudge Recipe

Making homemade blueberry fudge is easier than you think! With just a few simple ingredients, you can whip up your own delicious treat in a matter of minutes.

We will start with making a blueberry reduction on the stovetop, which will be swirled into the white chocolate fudge.

While that is cooling, the white chocolate fudge mixture will come together quickly in the microwave. Finally, you’ll add swirls of blueberry and chill the fudge before slicing and serving.

STEP ONE: Line an 8×8 square pan with parchment paper. Be sure to have an overhang on 2 sides to help lift the fudge out of the baking dish. Set it aside.

OUR RECIPE DEVELOPER SAYS

The parchment paper makes cleaning up a snap and makes it much easier to remove from your pan when it’s time to slice into squares.

STEP TWO: Add the frozen blueberries, sugar, lemon juice, and cornstarch to a 1 to 2-quart heavy-bottomed saucepan over medium heat. Bring the mixture to a low simmer, whisking frequently to break up the berries until the mixture thickens. This should take about 10 minutes.

blueberries, sugar, lemon juice, and cornstarch added to a saucepan

STEP THREE: Place a fine-mesh strainer over a medium-sized bowl. Add the blueberry mixture to the strainer. Use a silicone spatula to mash the berry mixture through the strainer. Once you have extracted all the strained, thickened blueberry topping, discard the berry hulls. Cover and chill in the refrigerator for 1 hour.

using a silicone spatula mash the berry mixture

STEP FOUR: Add the white baking chips, condensed milk, and heavy cream to a large microwave-safe bowl. Microwave for 1 minute, stir and continue heating in 30-second intervals. Continue to stir well after each interval until the chocolate is melted and smooth.

STEP FIVE: Add ⅓ cup of the blueberry topping to the fudge mixture (you will have leftover filling). Fold 3 to 4 times. Be sure not to overmix the blueberry pie filling; you just want a marbled effect.

PRO TIP:

There will be leftover blueberry filling from this recipe as it only uses ⅓ cup. Just store it in the fridge and use it in another recipe or over ice cream.

blueberries topping added to the fudge mixture

STEP SIX: Pour the fudge into the prepared baking dish. Smooth the top of the fudge. Cover with aluminum foil or plastic wrap and chill in the refrigerator for at least 2 hours.

PRO TIP:

Score the top of the fudge with a sharp knife before chilling to make cutting easier.

STEP SEVEN: Remove the fudge from the pan by the parchment paper overhang. Use a large sharp knife to slice the fudge 6 rows x 6 rows giving you 36 pieces of fudge. Keep refrigerated until you are ready to serve.

How To Serve

Blueberry pie fudge can be a delectable treat whether enjoyed alone or served with something else.

To bring out the full richness of blueberry fudge, it pairs perfectly with other sweet and tart flavors. A sprinkle of lemon zest complements its intense sweetness, as does a scoop of tart strawberry sorbet.

Alternatively, opt for buttery shortbread cookies; the perfect partner to any rich decadence.

For those looking for something extra special, why not serve up some banana ice cream along with a piece of fudge?

If you want to try your hand at more fudge recipes, our chocolate fudge and marshmallow fudge are two decadent choices.

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Storage

IN THE FRIDGE: Store any leftover fudge in an airtight container in the refrigerator for up to 7 days.

IN THE FREEZER: You can freeze the blueberry white chocolate fudge for up to 2 months. Wrap the fudge in waxed paper and then in gallon-size freezer-safe bags. Allow the fudge to thaw overnight in the refrigerator before serving.

PRO TIP:

If you choose to freeze this blueberry swirl fudge recipe, I do recommend leaving the fudge whole and not sliced. The fruit can “bleed” when defrosting.

overhead shot of Blueberry Fudge on a plate with one having a bite taken out of it

For those who love both fudge and berries, this blueberry fudge is a must-try treat. Its slightly tart notes are brought out when it melts on your tongue, and it is sure to delight from the very first bite.

FREQUENTLY ASKED QUESTIONS

Can I freeze this easy fudge recipe?

This easy recipe can be frozen in an airtight container for up to two months.

Does this white chocolate blueberry fudge need to be refrigerated?

This delicious fudge does need to be refrigerated; otherwise, it will get too soft sitting on the counter.

How do I slice chilled fudge easily?

To easily slice the fudge, dip a large sharp flat knife in boiling water, dry it completely and cut one long slice (the heat will help the blade to glide through).

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Blueberry Fudge

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Our melt-in-your-mouth blueberry fudge will be a surefire winner with creamy white chocolate swirled with sweet and tart blueberries.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 3 hours 25 minutes

Servings pieces

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Ingredients

Blueberry Topping

1 cup frozen blueberries
¼ cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1½ tablespoons cornstarch

White Chocolate Fudge

3 cups good quality white baking chips, I used Ghirardelli
14 ounces sweetened condensed milk
2 tablespoons heavy cream

Instructions

Line an 8×8 baking dish with parchment paper. Be sure to have an overhang on 2 sides to help lift the fudge out of the baking dish. Set it aside.
Add the frozen blueberries, sugar, lemon juice, and cornstarch to a 1 to 2-quart heavy-bottomed saucepan over medium heat. Bring the mixture to a low simmer, whisking frequently to break up the berries until the mixture thickens. This should take about 10 minutes.
Place a fine-mesh strainer over a medium-sized bowl. Add the blueberry mixture to the strainer. Use a silicone spatula to mash the berry mixture through the strainer. Once you have extracted all the strained, thickened blueberry topping, discard the berry hulls. Cover and chill in the refrigerator for 1 hour.
Add the white baking chips, condensed milk, and heavy cream to a large microwave-safe bowl. Microwave for 1 minute, stir and continue heating in 30-second intervals. Continue to stir well after each interval until the chocolate is melted and smooth.
Add ⅓ cup of the blueberry topping to the fudge mixture. Fold 3 to 4 times. Be sure not to overmix the pie filling; you just want a marbled effect.
Pour the fudge into the prepared baking dish. Smooth the top of the fudge. Cover and chill in the refrigerator for at least 2 hours.
Remove the fudge from the pan by the overhang of parchment paper. Use a large sharp knife to slice the fudge 6 rows x 6 rows giving you 36 pieces of fudge. Keep refrigerated until you are ready to serve.

Notes

Be sure you use sweetened and not evaporated milk. Your fudge will not set if you use evaporated milk.
The parchment paper makes cleaning up a snap and makes it much easier to remove from your pan when it’s time to slice into squares.
Score the top of the fudge with a sharp knife before chilling to make cutting easier.
If you choose to freeze this blueberry swirl fudge recipe, I do recommend leaving the fudge whole and not sliced. The fruit can “bleed” when defrosting.