Description
This luscious Blueberry Fudge blends creamy white chocolate with a tangy, rich blueberry swirl, delivering a delightful treat perfect for any occasion. Infused with fresh lemon juice and lightly sweetened, the fruity blueberry topping complements the sweet smoothness of the condensed milk fudge. Easy to prepare with no baking required, this fudge is chilled to set, making it a wonderfully refreshing dessert that serves up to 36 pieces.
Ingredients
Scale
Blueberry Topping
- 1/2 cup frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 2½ teaspoons cornstarch
Fudge Base
- 3 cups good quality white baking chips
- 1 cup sweetened condensed milk
Instructions
- Prepare the baking dish: Line an 8×8-inch baking dish with parchment paper, ensuring there is an overhang on two sides to allow for easy removal of the fudge later.
- Cook blueberry topping: In a saucepan over medium heat, combine frozen blueberries, granulated sugar, freshly squeezed lemon juice, and cornstarch. Simmer the mixture while whisking continuously for about 10 minutes until it thickens noticeably.
- Strain and chill topping: Pour the cooked blueberry mixture through a fine-mesh strainer into a bowl, pressing the berries to extract as much juice as possible. Discard the blueberry solids and place the strained blueberry topping in the refrigerator to chill for 1 hour.
- Melt white chips and condensed milk: In a microwave-safe bowl, combine the white baking chips and sweetened condensed milk. Microwave for 1 minute, then continue heating in 30-second intervals, stirring well between each until the mixture is completely melted and smooth.
- Combine fudge and blueberry topping: Gently fold the chilled blueberry topping into the melted white chocolate fudge mixture, aiming for a marbled appearance without fully blending the two.
- Set the fudge: Pour the marbled fudge mixture into the prepared baking dish, smoothing the top evenly. Cover the dish and refrigerate for 3 to 4 hours or until the fudge is fully set.
- Cut and serve: Use the parchment paper overhang to lift the fudge out of the dish. Cut into 36 small squares and keep refrigerated until ready to serve.
Notes
- For best flavor, use high-quality white baking chips or white chocolate chips.
- Ensure the blueberry topping is fully chilled before folding into the fudge to maintain the marbled effect.
- Fudge should be kept refrigerated and consumed within 1 week for optimal freshness.
- Frozen blueberries can be substituted with fresh blueberries if preferred, but frozen helps create a thicker topping.
- Carefully watch the microwave melting process to avoid burning the white chocolate chips.
