Blueberry Pie Fudge

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The perfect combination of sweet and tart, our Blueberry Pie Fudge is made with real blueberries and creamy white chocolate for an irresistible flavor.

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.

Ingredients:

• Blueberries (choose larger berries that will burst open)
• Lemon Juice (fresh is best but you can use bottled)
• sugar
• cornstarch
• sweetened condensed milk (use a name brand, I find store brands too runny)
• white chocolate (you can use white chocolate chips, a bar, or melts)
• butter (I prefer salted in this recipe)
• vanilla extract

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 it 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.

My Blueberry Recipes:

• Baked Lemon Blueberry Donuts
• Blueberry Zucchini Bread
• Blueberry Lavender Tea Cookies
• No Churn Blueberry Ice Cream
• Blueberry Oatmeal Bars

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!

If you’ve tried my Blueberry Pie Fudge or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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Blueberry Pie Fudge

Blueberry Pie Fudge Recipe Type : dessert Author: Heather Lynne Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: serves 16 A creamy combination of white chocolate and homemade blueberry pie filling.

4.67 from 6 votes

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Inactive Time: 3 hours hours

Total Time: 3 hours hours 30 minutes minutes

Author: Hezzi-D

Ingredients

• 1/2 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

Instructions

• 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.

Notes

Recipe adapted from 12 Tomatoes

More Blueberry Recipes:

• Blueberry Lemonade by Caroline’s Cooking
• Blueberry, Honey, and Goat Cheese Naan Pizza by Cheese Curd In Paradise
• Blueberry Cheesecake Bars by Cookaholic Wife
• Blueberry Skillet Cookie by Crumb Top Baking
• Blueberry Buckle by Savory Moments
• Roasted Blueberry Ice Cream by Daily Dish Recipes
• Vegan Blueberry Coconut Pie by The Baking Fairy