Blueberry Fudge
User Reviews
5
Blueberry Fudge
Description
This Blueberry Fudge recipe starts by pulverizing freeze-dried blueberries into a fine powder, which allows the intense blueberry essence to blend seamlessly into the white chocolate and condensed milk mixture. Using white chocolate melting wafers ensures smooth melting and consistent texture, which when combined with sweetened condensed milk creates a dense, creamy fudge base. The optional gel food coloring adds visual appeal without altering the consistency.
The mixture is microwaved in short intervals with frequent stirring to avoid scorching and to achieve a smooth, homogeneous blend. Once combined, the blueberry powder is stirred in, infusing the fudge evenly with fruit flavor. The fudge is then poured into a parchment-lined pan and refrigerated until set, typically about an hour.
For garnish, additional melted white chocolate and freeze-dried blueberries can be applied to the top before chilling, adding texture contrast and a decorative touch. The finished fudge slices smoothly with a hot knife and stores well at room temperature.
Choosing high-quality white chocolate wafers and freeze-dried blueberries results in the best flavor and texture. Using freeze-dried rather than dried blueberries prevents lumps and moisture addition, ensuring a silky fudge. Sweetened condensed milk is essential here to achieve the correct sweetness and creamy consistency.
Ingredients
- 20 ounces white chocolate melting wafers
- 1 cup sweetened condensed milk
- 1 cup freeze dried blueberries
- 1/2 teaspoon purple food coloring optional, gel
Optional Garnish:
- 6 ounces white chocolate melting wafers
- 1/4 cup freeze dried blueberries
Instructions
- Line a 9x9 inch pan with parchment paper so it overhangs on two sides. Set aside.
- Add one cup of freeze-dried blueberries to a food processor. Pulse a few times to turn the berries into a powder.
- Combine the chocolate wafers and condensed milk in a large, microwave-safe bowl.
- Microwave in 20-second increments and stir very, very well after each one until the chocolate has melted. It took me two intervals only to melt the chocolate. Make sure you stir well before you microwave again, as the remaining heat will melt the chocolate.
- Note: If you are using regular chocolate, chop it into small pieces before adding it to the bowl to microwave.
- Stir well until smooth. Add the chopped freeze-dried blueberries and stir well to combine.
- Pour the mixture into the prepared pan. If desired, sprinkle freeze-dried dried blueberries on top and drizzle with melted white chocolate. Refrigerate for 1 hour.
- Slice the fudge and serve.
- Fudge can be stored at room temperature for one week or in an airtight container in the fridge for longer.
Notes
- Freeze-dried blueberries are recommended over dried for a smooth, powdery infusion without added moisture or lumps.
- Gel food coloring should be used to preserve fudge texture while enhancing color vibrancy.
- Use white chocolate melting wafers for easier, even melting and creamier texture compared to chopping regular chocolate.
- Line the pan with parchment or wax paper to prevent sticking and aid in easy removal.
- Sweetened condensed milk is necessary for proper sweetness and smoothness; evaporated milk is not a substitute.
- Warm a large knife under hot water before slicing fudge for cleaner, easier cuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 459mg | 19% |
| Potassium | 323mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 98mg | 10% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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