I am a big fan of fudge. It’s one of those things that is so easy to make and you can make in many different flavors. I’d be willing to say I have a minimum of 10 fudge recipes on my blog if not more. I usually make fudge around the holidays but I’m always searching for fun summer fudge recipes.
This recipe is for Blueberry Pie Fudge. I want to take a minute and say that when I first saw a photo of it I was super excited but also very skeptical. I know how chocolate reacts to fruit and it isn’t good so I wasn’t sure how this was going to turn out. Fruit will often make chocolate seize or it adds a ton of moisture so I didn’t think this fudge would set up right but I was willing to try.
I had several issues with this fudge. The base of the fudge itself was totally fine and not a problem. The problems all came from the blueberries. I made the recipe as was written and the blueberries became a hard mess in my pan that was not able to be stirred into my fudge. So the next time I made the blueberries I added a little sugar and water. It left the blueberry sauce thick but spreadable. I made the fudge with that but it wouldn’t set up as I thought. About half of the fudge was edible but the other half was a sloppy mess.
I will say this though. The fudge tastes incredible. It has flavors of white chocolate, blueberries, and a hint of lemon. It really does taste like blueberry pie in a piece of fudge. I decided to give the recipe one more shot to see if I could get it to work.
This time I cut the amount of blueberries in half, cooked them over low heat, and added in a little sugar. I stirred this mixture into the chocolate and hoped for the best. The fudge came out soft but it was set and I could pick it up to eat it. It was a success! I wrote the recipe with these changes and hope you will give it a try. You may need to adjust the amount of blueberries yourself but this recipe is worth the effort!
- ½ c. blueberries
- 1 T. lemon juice
- 2 T. sugar
- 2 t. cornstarch
- 14 oz. can sweetened condensed milk
- 20 oz. white chocolate
- 2 T. butter
- 1 t. vanilla
- Line an 8 x 8 baking pan with foil. Set aside.
- In a small saucepan combine the blueberries, lemon juice, sugar and cornstarch. Heat over medium low heat, stirring frequently, until the blueberries start to burst.
- Crush the blueberries as best you can and increase the heat to medium. Cook for 5-10 minutes, stirring frequently so it doesn't burn, cook until the mixture is thick. Remove from heat.
- In a medium saucepan combine the sweetened condensed milk and white chocolate. Cook over medium low heat, stirring frequently, until the chocolate has melted and the mixture is smooth.
- Add in the butter and cook, stirring frequently, until the butter has melted. Stir in the vanilla. Remove from heat.
- Remove 3 tablespoons of the blueberry mixture from the pan. Pour the blueberries left in the pan on top of the white chocolate mixture. Using a rubber spatula turn the mixture 3 times just to get it swirled but not mixed together. Pour into prepared pan.
- Place dollops of the remaining blueberries on top of the fudge and use a butter knife to swirl it into the fudge.
- Refrigerate for at least 3 hours.
- Remove from refrigerator and use foil to pull it out of the pan. Cut into squares and serve.
Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don’t miss one delicious recipe.
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