Creamy Blueberry Fudge – The Easiest Chocolate Dessert Recipe
I love a good homemade fudge recipe, and this Blueberry Fudge is one I keep coming back to. It’s simple, rich, and has that perfect balance of creamy white chocolate and bursts of sweet, slightly tart dried blueberries.
The contrast of flavors and textures makes every bite interesting. Plus, it looks amazing with the swirls of blue! It is a no-fuss recipe – just a few ingredients, minimal prep, and a little patience while it sets. If you are in the mood for an easy treat that looks as good as it tastes, this one is worth making.
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This blueberry fudge is one of those recipes that come in handy when I want something a little different from the usual chocolate or peanut butter flavors.
How to Make Blueberry Fudge
Here are the ingredients you need to make this blueberry fudge, plus step by step instructions for how to make it.
Ingredients
- 3 cups white chocolate chips
- 14 oz Sweetened Condensed Milk
- ½ cup dried blueberries
- 4 drops blue food coloring
Step by Step Instructions
1. Line an 8×8 square baking dish with parchment paper, letting a bit hang over the edges for easy removal later. This will help prevent sticking and make slicing the fudge a breeze.
2. Place the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each round, until the chocolate is fully melted and smooth. Be careful not to overheat, as white chocolate can scorch easily.
3. In a large mixing bowl, combine the melted white chocolate with the sweetened condensed milk, stirring until fully incorporated. Add the dried blueberries and gently fold them in, ensuring they’re evenly distributed throughout the mixture.
4. Pour the fudge mixture into the prepared baking dish. Use a spatula to spread it evenly to all edges, smoothing the top as best as you can.
5. Drop a few small dots of blue food coloring across the surface. Use a butter knife or toothpick to gently swirl the color into the fudge, creating a marbled effect. Be careful not to overmix – just a few swipes will do.
6. Cover the pan with plastic wrap or foil and place it in the refrigerator for at least 4 hours, or until the fudge is firm and set. For best results, let it chill overnight.
7. Once fully set, lift the fudge out of the pan using the parchment paper overhang. Place it on a cutting board and slice into 25 small squares (5 rows by 5 rows). Store in an airtight container at room temperature for up to a week or refrigerate for a longer shelf life.
8. Now, all that’s left to do is enjoy this creamy, blueberry-studded fudge one delicious bite at a time!
The swirls of blue give this blueberry fudge a fun look, and the mix of creamy and chewy textures makes it hard to stop at just one piece. Whether you’re making it for a treat at home or sharing with friends, this fudge is an easy way to satisfy a sweet tooth.
More Sweets and Treats
- Strawberry Shortcake Pie Bites
- Coconut Chocolate Covered Strawberries
- White Chocolate Crockpot Candy
- Robin Eggs Easter Fudge
Blueberry Fudge
Ingredients
- 3 cups white chocolate chips
- 14 oz sweetened condensed milk
- ½ cup dried blueberries
- 4 drops blue food coloring
Instructions
- Line an 8×8 square baking dish with parchment paper, letting a bit hang over the edges for easy removal later. This will help prevent sticking and make slicing the fudge a breeze.
- Place the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each round, until the chocolate is fully melted and smooth. Be careful not to overheat, as white chocolate can scorch easily.
- In a large mixing bowl, combine the melted white chocolate with the sweetened condensed milk, stirring until fully incorporated. Add the dried blueberries and gently fold them in, ensuring they’re evenly distributed throughout the mixture.
- Pour the fudge mixture into the prepared baking dish. Use a spatula to spread it evenly to all edges, smoothing the top as best as you can.
- Drop a few small dots of blue food coloring across the surface. Use a butter knife or toothpick to gently swirl the color into the fudge, creating a marbled effect. Be careful not to overmix – just a few swipes will do.
- Cover the pan with plastic wrap or foil and place it in the refrigerator for at least 4 hours, or until the fudge is firm and set. For best results, let it chill overnight.
- Once fully set, lift the fudge out of the pan using the parchment paper overhang. Place it on a cutting board and slice into 25 small squares (5 rows by 5 rows). Store in an airtight container at room temperature for up to a week or refrigerate for a longer shelf life.
- Now, all that’s left to do is enjoy this creamy, blueberry-studded fudge one delicious bite at a time!
