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Blueberry Fudge Recipe

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★★★★★

4.7 from 114 reviews

This Blueberry Fudge is a luscious and creamy treat that combines tangy blueberry pie filling with smooth white chocolate, creating a beautifully marbled dessert. Made with frozen blueberries, sweetened condensed milk, and white baking chips, this no-bake fudge is easy to prepare and perfect for satisfying a sweet tooth with a unique fruity twist.

Ingredients

Scale

Blueberry Topping

  • ½ cup frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1½ teaspoons cornstarch

Fudge Base

  • 3 cups white baking chips (Nestle recommended)
  • 1 cup sweetened condensed milk

Instructions

  1. Prepare the Baking Dish: Line an 8×8 inch baking dish with parchment paper, leaving an overhang on two sides for easy lifting. Lightly spray the parchment with nonstick cooking spray to prevent sticking. Set aside.
  2. Cook Blueberry Mixture: In a 1 to 2-quart heavy-bottomed saucepan over medium-low heat, combine frozen blueberries, sugar, lemon juice, and cornstarch. Stir constantly to break up the berries and bring to a low simmer. Cook until the mixture thickens to a pie filling consistency, about 8-10 minutes.
  3. Strain and Chill: Place a fine-mesh strainer over a medium bowl. Pour the blueberry mixture through the strainer, using a silicone spatula to press the thickened topping through, discarding the hulls. Cover and refrigerate for 1 hour to chill.
  4. Melt White Chocolate: Place white baking chips in a microwave-safe bowl. Microwave on high for 1 minute, stir, then continue heating in 30-second intervals, stirring after each, until smooth and fully melted. Avoid overheating to prevent graininess.
  5. Warm Condensed Milk: In a small microwave-safe bowl, heat the sweetened condensed milk for 45 seconds to 1 minute until warm but not boiling.
  6. Combine Chocolate and Milk: Stir the warmed condensed milk into the melted white chocolate mixture. Initially grainy, continue stirring until smooth.
  7. Fold in Blueberry Topping: Add the chilled blueberry topping on top of the white chocolate mixture without stirring. Gently fold the blueberry topping into the fudge base no more than three times to create a marbled effect.
  8. Chill the Fudge: Pour the marbled fudge into the prepared baking dish. Cover with plastic wrap or aluminum foil and refrigerate for 3-4 hours until set.
  9. Slice and Serve: Use the parchment paper overhang to lift the fudge from the dish. Cut into 6×6 slices carefully with a sharp knife. Keep refrigerated until serving.

Notes

  • Use frozen blueberries to help the thickening process.
  • Do not overheat white chocolate to avoid grainy texture.
  • Folding gently creates a beautiful marbled pattern rather than mixing completely.
  • Keep fudge refrigerated to maintain firmness.
  • You can substitute white baking chips with white chocolate bars chopped finely if needed.

Keywords: blueberry fudge, white chocolate fudge, no bake fudge, blueberry dessert, marbled fudge, holiday fudge recipe

Find it online: https://thefoodrecipe.com/blueberry-fudge-recipe/