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Blueberry Muffin Fudge

A sweet and creamy fudge infused with blueberries and topped with a warm oatmeal mixture, perfect for sharing and gifting.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 day
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Fudge Base
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp salt
  • 1 cup blueberries, rinsed and dried Extra for topping
  • 1 can Eagle-brand milk (sweetened condensed milk)
  • 2 cups melted white chocolate
  • 1 tsp blue food coloring gel
  • 1 tsp purple food coloring gel
Oatmeal Topping
  • 1 cup oatmeal
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tbsp honey

Method
 

Preparation
  1. Line the bottom of a 9 X 9 inch square pan with parchment paper, and set aside.
  2. In the mixing bowl of a stand mixer, mix the butter, sugar and vanilla until smooth.
  3. Microwave the flour in a bowl for 1 minute, stir, then microwave for an additional 15 seconds, stir again. Add to mixing bowl and blend until well combined.
  4. In a separate microwave safe bowl, melt the Eagle-brand milk and white chocolate on 15 second intervals until smooth and creamy. Stir well, then pour into the mixing bowl and blend.
  5. Add blueberries and blend on low for a few turns.
  6. Add blue and purple food coloring gel, blending on low for just one turn each.
  7. Pour fudge mixture into the prepared dish, spreading evenly, and refrigerate overnight for best results.
Topping
  1. For the topping, line a cookie sheet with parchment paper. Mix oatmeal, brown sugar, vanilla, and honey in a bowl until blended.
  2. Spread the oatmeal mixture onto the parchment paper and bake in a preheated oven at 400 degrees for about 10 minutes, stirring a couple of times. Keep an eye on it to prevent burning.
  3. Once golden brown, remove and let cool.
Assembly
  1. Cut fudge into 2 x 2 inch squares, sprinkle with the oatmeal topping and a few blueberries. Serve and enjoy!

Notes

Serve chilled, allowing the flavors to bloom; garnish with a few fresh blueberries and a flake of sea salt for contrast. Store the squares in an airtight container layered with parchment for up to two weeks in the refrigerator or freeze for up to three months.