Description
This luscious Blueberry Fudge combines the tartness of fresh blueberries with the creamy sweetness of white chocolate and sweetened condensed milk, resulting in a beautifully marbled treat. Perfectly set for a rich and smooth texture, this fudge offers a delightful balance of fruity and creamy flavors that makes it an irresistible dessert for any occasion.
Ingredients
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
- Prepare Baking Dish: Line an 8×8 inch baking dish with parchment paper, leaving an overhang on two sides to easily lift the fudge out later. Lightly spray the parchment with nonstick cooking spray to prevent sticking and set aside.
- 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 blueberries as the mixture simmers gently. Cook until it thickens to a consistency similar to thick canned pie filling, about 8-10 minutes.
- Strain and Chill Blueberries: Set a fine-mesh strainer over a medium bowl. Pour the blueberry mixture into the strainer and press with a silicone spatula to extract the thickened blueberry topping, leaving behind the hulls. Discard hulls and cover the bowl; refrigerate the blueberry topping for 1 hour.
- Melt White Chocolate: Place white baking chips in a medium microwave-safe bowl. Microwave on high for 1 minute, stir, then continue in 30-second intervals stirring well after each until fully melted and smooth. Avoid overheating to prevent graininess.
- Warm Sweetened Condensed Milk: Heat the sweetened condensed milk in a small microwave-safe bowl for 45 seconds to 1 minute until warm but not boiling.
- Combine Chocolate and Condensed Milk: Stir the warm sweetened condensed milk into the melted white chocolate. The mixture may initially appear grainy but will smooth out with stirring.
- Fold in Blueberry Topping: Gently fold the thickened blueberry topping into the white chocolate mixture no more than three times to create a marbled effect—do not fully stir in. Immediately pour the fudge mixture into the prepared baking dish. Cover with plastic wrap or foil and refrigerate for 3-4 hours until fully set.
- Slice and Serve: Once set, use the parchment overhang to lift the fudge from the dish. Using a sharp knife, cut into 6 by 6 slices (36 pieces). Keep refrigerated until ready to serve.
Notes
- Use frozen blueberries for best consistency in cooking and thickening.
- Heating the sweetened condensed milk ensures smooth incorporation with the chocolate.
- Folding the blueberry topping gently creates an attractive marbled look without blending it completely.
- Store fudge in the refrigerator to maintain firm texture.
- Ensure white chocolate chips are melted carefully to avoid grainy fudge.
