March 8, 2024
Review RecipeBlueberry Fudge
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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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.
Blueberry Fudge Ingredients
The blueberries are juicy and provide 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:
- ½ cup of frozen blueberries
- 2 tablespoons of granulated sugar
- 1 tablespoon of freshly squeezed lemon juice
- 2½ teaspoons of cornstarch
For The White Chocolate Fudge:
- 3 cups of good quality white baking chips
- 1 cup of sweetened condensed milk
PRO TIP:
Be sure you use sweetened and not evaporated milk. Your fudge will not set if you use evaporated milk.
Blueberry Fudge 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 two 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 ten minutes.
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 one hour.
STEP FOUR: Add the white baking chips and condensed milk to a large microwave-safe bowl.
Microwave for one 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 the blueberry mixture to the white chocolate mixture.
Fold three to four 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.
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 three to four 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 six rows by six rows giving you 36 pieces of fudge. Keep refrigerated until you are ready to serve.
How To Serve Blueberry Fudge
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.
MORE FUDGE RECIPES
White Chocolate Blueberry Fudge Storage Tips
IN THE FRIDGE: Store any leftover fudge in an airtight container in the refrigerator for up to seven days.
IN THE FREEZER: You can freeze the blueberry white chocolate fudge for up to two 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.
Why This Blueberry Fudge is the Best
This great homemade dessert is a delightful treat for many reasons:
Unique Flavor Combination: The tartness of blueberries contrasts beautifully with the rich, creamy sweetness of fudge. This balance of flavors is both unexpected and delightful, offering a refreshing change from traditional fudge varieties.
Aesthetic Appeal: The deep blue of blueberries mixed into the fudge creates a visually striking treat. The contrast of colors makes blueberry fudge not only delicious to eat but also a pleasure to look at, making it a great choice for special occasions or as a gift.
Texture Play: The soft, creamy texture of the fudge combined with the slight burst of fruitiness from the blueberries offers a delightful sensory experience, adding an extra layer of enjoyment to each bite.
Comfort Food with a Twist: Fudge is a classic comfort food, and adding blueberries to it introduces a novel twist to a familiar favorite, making it both comforting and exciting.
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.
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
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 26 pieces
Ingredients
Blueberry Topping
- 1/2 cup frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 2½ teaspoons cornstarch
White Chocolate Fudge
- 3 cups good quality white baking chips
- 1 cup sweetened condensed milk
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 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 3-4 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.
Video
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.
Nutrition
Calories: 186kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 22mg | Potassium: 181mg | Fiber: 2g | Sugar: 18g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
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Comments
Jerri says
You said add 1/3 cup blueberry mixture to fudge but didn’t say what to do with the rest of the blueberry mixture
Layne Kangas says
Hi, Jerri – there will be leftover blueberry mixture that isn’t used in the fudge that you can use for something else. Enjoy!