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Blueberry Fudge

A delightful dessert combining creamy white chocolate with tangy blueberry ribbons for a deliciously rich treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 36 pieces
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the blueberry compote
  • 1/2 cup frozen blueberries Fresh can be used as a substitute.
  • 2 tablespoons granulated sugar Adjust to taste.
  • 1 tablespoon freshly squeezed lemon juice Enhances flavor.
  • 2 1/2 teaspoons cornstarch Used for thickening.
For the fudge
  • 3 cups white baking chips High quality recommended for best texture.
  • 1 cup sweetened condensed milk Can substitute with sweetened condensed coconut milk for dairy-free version.

Method
 

Preparation
  1. Line an 8x8 baking dish with parchment paper, leaving an overhang on two sides. Set aside.
  2. In a saucepan, combine frozen blueberries, sugar, lemon juice, and cornstarch over medium heat. Simmer while whisking until thickened, about 10 minutes.
  3. Strain the blueberry mixture through a fine-mesh strainer into a bowl, discarding hulls. Chill in the refrigerator for 1 hour.
Fudge Mixing
  1. In a microwave-safe bowl, add white baking chips and condensed milk. Microwave for 1 minute, stirring. Continue in 30-second intervals until smooth.
  2. Fold the chilled blueberry topping into the fudge mixture until marbled.
  3. Pour fudge into the prepared dish, smooth the top, and chill for at least 3-4 hours.
Serving
  1. Use parchment overhang to lift fudge out, slice into 36 pieces, and refrigerate until serving.
  2. Slice small, dust with flaky sea salt, and serve with strong coffee or fizzy lemon soda.

Notes

Keep in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight before slicing.