Easy Blueberry Fudge Recipe
Make creamy, smooth blueberry fudge using white chocolate and fresh or frozen blueberries. This simple recipe sets up well for a delicious homemade candy.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 3 hours 15 min
- Yield: About 64 small squares
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) package white chocolate chips
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries, lightly chopped
- 1 tablespoon powdered sugar (for dusting, optional)
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
- In a medium saucepan over low heat, combine the sweetened condensed milk and white chocolate chips. Stir constantly until the chocolate is completely melted and the mixture is smooth. Do not let it boil.
- Remove the pan from the heat. Stir in the vanilla extract and salt.
- Gently fold in the chopped blueberries. Mix just until they are distributed throughout the fudge base.
- Pour the mixture into the prepared baking pan and spread it evenly.
- Refrigerate for at least 3 hours, or until the fudge is firm enough to cut.
- Lift the fudge out of the pan using the parchment paper overhang. Place on a cutting board.
- Cut the fudge into 1-inch squares. Dust lightly with powdered sugar before serving, if desired.
Notes
- If using frozen blueberries, do not thaw them first; fold them in while still frozen to prevent excess bleeding of color.
- For a firmer fudge, you can cook the mixture slightly longer, stirring until it reaches 235 degrees Fahrenheit on a candy thermometer, but this recipe relies on the chocolate and milk base for texture.
- Store leftover fudge in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 square
- Calories: 105
- Sugar: 15
- Sodium: 35
- Fat: 4.5
- Saturated Fat: 3
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 0.2
- Protein: 1.5
- Cholesterol: 10