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.

Blueberry Fudge hero image
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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

Blueberry Fudge Ingredients

  • Frozen blueberries
  • Granulated sugar
  • Freshly squeezed lemon juice
  • Cornstarch
  • White baking chips
  • Sweetened condensed milk

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!
Blueberry Fudge cut into squares
  • 8×8 baking dish
  • Parchment paper
  • Heavy-bottomed saucepan
  • Fine-mesh strainer
  • Microwave safe bowl
  • Silicone spatula
blueberry fudge

How to Make Blueberry Fudge

  1. Prepare Baking Dish: Line an 8×8 dish with parchment paper, leaving overhang on 2 sides. Lightly spray with nonstick cooking spray.
  2. Make Blueberry Topping: In a saucepan, combine frozen blueberries, sugar, lemon juice, and cornstarch. Simmer until thickened like canned pie filling (8-10 mins). Strain and chill for 1 hour.
  3. Melt White Chocolate: Microwave white baking chips in 30-second intervals until melted and smooth. Be cautious not to overheat.
  4. Heat Sweetened Condensed Milk: Microwave sweetened condensed milk for 45 seconds to 1 minute until warm but not boiling.
  5. Combine Ingredients: Stir heated sweetened condensed milk into melted chocolate. Add the strained blueberry topping without stirring, fold no more than 3 times to create a marbled appearance.
  6. Set Fudge: Pour the mixture into the lined baking dish, cover, and chill for 3-4 hours until set.
  7. Slice and Serve: Lift fudge using parchment paper overhang, then slice into 6×6 squares. Keep refrigerated until serving.
Blueberry Fudge collage process

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.
Blueberry Fudge on a plate

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Frequently Asked Questions

Can I use evaporated milk instead of sweetened condensed milk for my fudge?

No, you cannot substitute evaporated milk for sweetened condensed milk in this fudge recipe. Sweetened condensed milk is evaporated milk with sugar added to it. Because of its thicker consistency and additional sugar, sweetened condensed milk is necessary for this blueberry fudge recipe.

What is the best way to cut through the fudge?

To cut your fudge, it’s best to use a large chef’s knife. You can warm the knife by running it under warm water, then drying it off with a towel before slicing.

bitten blueberry fudge

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4 from 5 votes
Blueberry Fudge featured image

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 4 hours
Total Time 4 hours 25 minutes

Ingredients
  

Blueberry Topping

  • ½ cup frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • teaspoons cornstarch

White Chocolate Fudge

  • 3 cups white baking chips I used Nestle
  • 1 cup sweetened condensed milk

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. Lightly spray the parchment paper with nonstick cooking spray to keep the fudge from sticking to the parchment paper. Set it aside
  • Add the frozen blueberries, sugar, lemon juice, and cornstarch to a 1 to 2-quart heavy-bottomed saucepan over medium low heat. Bring the mixture to a low simmer, stirring constantly to break up the berries until the mixture thickens to a really thick canned pie filling consistency. This should take about 8-10 minutes.
    ½ cup frozen blueberries, 2 tablespoons granulated sugar, 1 tablespoon freshly squeezed lemon juice, 1½ teaspoons cornstarch
  • Place a fine-mesh strainer over a medium-sized bowl. Add the blueberry mixture to the strainer. Use a silicone spatula to mash the blueberry topping through the strainer. (Be sure to scrap the blueberry topping that clings to the bottom of the strainer) Once you have extracted all the strained and thickened blueberry topping, discard the berry hulls. Cover and chill in the refrigerator for 1 hour.
  • Add the white baking chips to a medium size microwave-safe bowl. Microwave on high power 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. (Be careful not to overheat the chocolate chips as this will result in a grainy texture)
    3 cups white baking chips
  • Add the sweetened condensed milk to a small microwave safe bowl and heat in the microwave for 45 seconds to 1 minute or until warm, but not boiling.
    1 cup sweetened condensed milk
  • Stir in the heated sweetened condensed milk to the melted chocolate. (The mixture will seem somewhat grainy at first, but it will smooth out)
  • Add the thickened blueberry topping (do not stir the blueberry topping before adding to the white chocolate) to the white chocolate mixture and gently fold in no more than 3 times. (You are wanting to create a marbled appearance) Immediately pour the white chocolate fudge base into the lined 8×8 baking dish. Cover with plastic wrap or aluminum foil and chill in the refrigerator for 3-4 hours, or until the chocolate is set.
  • Once set, use the parchment paper overhang to lift the fudge out of the baking dish. Using a sharp knife, carefully slice 6 slices x 6 slices. Keep the fudge in the refrigerator until 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.
Tips:
  • 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: 101kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 34mg | Fiber: 1g | Sugar: 6g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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4 from 5 votes (3 ratings without comment)

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Comments

  1. 1 star
    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.

  2. 4 stars
    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!

  3. what do you do with remainder of the blueberry mixture? your recipe says to use 1/3 cup of mixture.

    1. It DOES say there will be extra mixture in 2 different places, but nowhere does it say to only use 1/3 cup of the blueberry mixture.