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 Time10

Cook Time15

Chill Time3

Total Time3 25

Course: Dessert

Cuisine: American

Keyword: Blueberry Fudge Recipe

Servings: pieces

Calories: 186kcal

Line an 8x8 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 and condensed milk 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.

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.