Blueberry Fudge is a creamy white chocolate candy with a sweet swirl of blueberry sauce throughout.
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Blueberry Fudge is a creamy, smooth homemade confection that’s perfect for times when you crave fruit flavored candy! Easy to make in minutes using minimal ingredients, this fool-proof recipe is a simple way to prepare white chocolate fudge with a pretty sweet swirl of blueberry sauce.
Table of Contents
Blueberry Pie Fudge
Our easy Blueberry Fudge recipe is a fast and super simple way to make white chocolate candy (technically white baking chips are not chocolate, although they have a similar flavor) with a sweet fruity taste and smooth and creamy texture.
This homemade fudge recipe begins by melting white baking chips, condensed milk, and heavy cream in the microwave to make the base – it’s the perfect blank slate for swirling with the bright blue sauce.
Making the blueberry pie filling is as simple as simmering the blueberries, sugar, lemon juice, and cornstarch on the stovetop and mashing the mixture through a strainer – it creates the perfect thick consistency for folding into the fudge and making a pretty marbled pattern.
I love how the fruit flows throughout this white chocolate blueberry fudge so that each bite is filled with fresh blueberries and cream flavor.
Why We Love Lemon Blueberry Fudge
- Quick and easy to make.
- Uses 7 simple ingredients.
- No need to use a candy thermometer or any fancy equipment.
- Smooth, rich, creamy candy that will impress any fudge fan.
- Delicious homemade candy prepared as pieces of blueberry pie fudge.
- Perfect sweet treat for baby showers, gender reveal parties, gift giving, or placing on dessert platters.
Blueberry Fudge Ingredients
- Frozen blueberries
- Granulated sugar
- Freshly squeezed lemon juice
- Cornstarch
- White baking chips: I used Ghirardelli brand but feel free to use your favorite as long as it is good quality.
- Sweetened condensed milk
- Heavy cream
Substitutions and Additions
- Make With Morsels: If you don’t have white baking chips, you can swap equal amounts of white chocolate chips or morsels. You can also substitute bars of white chocolate, broken into small pieces.
- Fudge With Other Berry Pie Fillings: Feel free to substitute the blueberries with your other favorite berry pie fillings. Try making strawberry fudge, raspberry fudge, and blackberry fudge.
- More Fudge Flavor Ideas: For other fudge flavor ideas, check out my caramel fudge, chocolate mint fudge, butterscotch fudge, marshmallow fudge, chocolate fudge, and so many more!
Recommended Tools
- 8×8 baking dish
- Parchment paper
- Heavy-bottomed saucepan
- Fine-mesh strainer
- Microwave safe bowl
- Silicone spatula
How to Make Blueberry Fudge
- Simmer: Simmer the blueberries, sugar, lemon juice, and cornstarch on the stovetop, whisking frequently to break up the berries until the mixture thickens.
- Strain: Mash the blueberry mixture through a strainer to extract the thickened blueberry topping. Discard the berry hulls, cover, and chill in the refrigerator for 1 hour.
- Melt: Microwave the white baking chips, condensed milk, and heavy cream for 1 minute, stir, and continue heating in 30-second intervals until the chocolate is melted and smooth.
- Fold Berries Into The Fudge: Add ⅓ cup of the blueberry sauce to the fudge mixture. Fold 3-4 times.
Pro Tip: You are only using ⅓ cup of the blueberry sauce so you will have some leftover. Be sure not to overmix the pie filling; you just want a marbled effect. - Prepare The Pan: Pour the fudge into the baking dish, smooth the top, then cover and chill in the refrigerator for at least 2 hours.
- Slice and Serve: Slice the fudge 6 rows x 6 rows giving you 36 pieces of fudge. Keep refrigerated until you are ready to serve. Enjoy!
Tips For Making The Best Blueberry Fudge
- Be sure you use sweetened and not evaporated milk. Your fudge will not set if you use evaporated milk.
- You can substitute other berry pie fillings for the blueberry filling.
- If you choose to freeze the fudge, I do recommend leaving the fudge whole and not sliced. The fruit can “bleed” when defrosting.
- When preparing your pan with parchment paper, be sure to have an overhang on 2 sides to help lift the fudge out.
- There will be extra filling.
How to Store Blueberry Fudge
- To Store: Store any leftover fudge in an airtight container in the refrigerator for up to 7 days.
- To Freeze: You can freeze the fudge for up to 2 months. Wrap the fudge in waxed paper and then in a gallon-size ziplock bag. Allow the fudge to thaw overnight in the refrigerator before serving.
More Easy fudge Recipes
Other Easy Dessert Recipes
- Magnolia Banana Pudding Recipe
- Chocolate Lasagna Recipe
- Apple Cider Doughnut Cake
- Blueberry Dump Cake
- Microwave Chocolate Walnut Fudge
- Punch Bowl Cake
Blueberry Fudge
Serves — 36
Blueberry Fudge is a creamy white chocolate candy with a sweet swirl of blueberry sauce throughout.
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 25 minutes
Ingredients
Blueberry Topping
- 1 cup frozen blueberries
- ¼ cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1½ tablespoons cornstarch
White Chocolate Fudge
- 3 cups good quality white baking chips I used Ghirardelli
- 14 ounces can of sweetened condensed milk
- 2 tablespoons heavy cream
Instructions
- Line an 8×8 baking dish with parchment paper. Be sure to have an overhang on 2 sides to help lift the fudge out of the baking dish. Set it aside.
- Add the frozen blueberries, sugar, lemon juice, and cornstarch to a 1 to 2-quart heavy-bottomed saucepan over medium heat. Bring the mixture to a low simmer, whisking frequently to break up the berries until the mixture thickens. This should take about 10 minutes.
- Place a fine-mesh strainer over a medium-sized bowl. Add the blueberry mixture to the strainer. Use a silicone spatula to mash the berry mixture through the strainer. Once you have extracted all the strained, thickened blueberry topping, discard the berry hulls. Cover and chill in the refrigerator for 1 hour.
- Add the white baking chips, condensed milk, and heavy cream to a large microwave-safe bowl. Microwave for 1 minute, stir and continue heating in 30-second intervals. Continue to stir well after each interval until the chocolate is melted and smooth.
- Add ⅓ cup of the blueberry topping to the fudge mixture. Fold 3-4 times. Be sure not to overmix the pie filling; you just want a marbled effect.
- Pour the fudge into the prepared baking dish. Smooth the top of the fudge. Cover and chill in the refrigerator for at least 2 hours.
- Remove the fudge from the pan by the overhang of parchment paper. Use a large sharp knife to slice the fudge 6 rows x 6 rows giving you 36 pieces of fudge. Keep refrigerated until you are ready to serve.
Jenn’s Notes
Storage:
- To Store: Store any leftover fudge in an airtight container in the refrigerator for up to 7 days.
- To Freeze: You can freeze the fudge for up to 2 months. Wrap the fudge in waxed paper and then in a gallon-size ziplock bag. Allow the fudge to thaw overnight in the refrigerator before serving.
- Be sure you use sweetened and not evaporated milk. Your fudge will not set if you use evaporated milk.
- You can substitute other berry pie fillings for the blueberry filling.
- If you choose to freeze the fudge, I do recommend leaving the fudge whole and not sliced. The fruit can “bleed” when defrosting.
- When preparing your pan with parchment paper, be sure to have an overhang on 2 sides to help lift the fudge out.
- There will be extra filling.
Video
Nutrition Info
Calories: 128kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 89mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 0.1mg
what do you do with remainder of the blueberry mixture? your recipe says to use 1/3 cup of mixture.
Yes, I’m so sorry, I forgot to not that there would be extra filling. (fixing that now)
I made this for my mom for Mother’s Day. I embellished it using Ben and Jerry’s non dairy Bananas Foster ice cream tablespoons instead of cream ( I used up my heavy cream in another recipe) and 2 bags white chocolate and one bag milk chocolate (put it on the bottom underneath the white chocolate). Drizzled peanut butter on top. Turned out terrific!
I used sweetened condensed milk and it never set up. after 6 hours in the fridge, it’s still a mess. I would give zero stars if I could.