Description
This Blueberry Fudge is a creamy no-bake dessert made with smooth white chocolate and a sweet-tart blueberry swirl. The marbled finish creates a beautiful treat that is rich, fruity, and perfect for parties or holiday desserts.
Ingredients
1/2 cup frozen blueberries
2 tablespoons granulated sugar
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons cornstarch
3 cups white baking chips
1 cup sweetened condensed milk
Nonstick cooking spray
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving extra parchment hanging over the sides. Lightly coat the parchment with nonstick cooking spray.
- Add the frozen blueberries, sugar, lemon juice, and cornstarch to a small heavy-bottomed saucepan over medium-low heat. Stir constantly while breaking up the berries until the mixture thickens to a pie-filling consistency, about 8 to 10 minutes.
- Place a fine-mesh strainer over a medium bowl and press the blueberry mixture through using a silicone spatula. Scrape the thickened topping from the bottom of the strainer and discard the skins. Cover and chill the blueberry topping for 1 hour.
- Place the white baking chips in a microwave-safe bowl and microwave on high for 1 minute. Stir well and continue heating in 30-second intervals until fully melted and smooth.
- Warm the sweetened condensed milk in a separate microwave-safe bowl for 45 seconds to 1 minute until warm but not boiling.
- Stir the warm condensed milk into the melted white chocolate until smooth and creamy.
- Gently fold the chilled blueberry topping into the white chocolate mixture no more than three times to create a marbled appearance.
- Immediately pour the mixture into the prepared baking dish and lightly smooth the top.
- Cover and refrigerate for 3 to 4 hours until fully set.
- Lift the fudge out using the parchment overhang and slice into 36 pieces. Keep refrigerated until ready to serve.
Notes
Add a few drops of vanilla extract for extra warmth and sweetness.
Mix in a little extra lemon juice for a tangier berry flavor.
Top with crushed freeze-dried blueberries for added texture.
Substitute part of the blueberries with raspberries or blackberries for a richer berry flavor.
Sprinkle colorful sanding sugar on top before chilling for a festive look.
Store in an airtight container in the refrigerator for up to 1 week.
Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
Let the fudge sit at room temperature for a few minutes before serving for the creamiest texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 95 kcal
- Sugar: 11 g
- Sodium: 25 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 3 mg
