Blueberry Fudge

From Recipe Box


For the Blueberry Pie Filling:

  • 1 cup blueberries, fresh or frozen, if using frozen don't thaw first
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch

For the White Chocolate Fudge:

  • (1) 14 ounce can sweetened condensed milk
  • 20 ounces high-quality white chocolate, roughly chopped
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
  • 1/8 teaspoon salt


For the Blueberry Pie Filling:

  1. In a small saucepan combine the blueberries, lemon juice, and cornstarch;
  2. bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes.
  3. Remove from heat.
  4. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind. Be sure to scrape the bottom of the strainer, which catches a lot of the puree!
  5. Set aside until needed.

For the White Chocolate Fudge:

  1. Lightly grease an 8 x 8-inch baking pan.
  2. Line the pan with parchment paper, allowing the excess paper to hang over the sides; set aside.
  3. In a large, heatproof bowl combine the sweetened condensed milk, white chocolate, butter, and salt; set aside.
  4. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil.
  5. Reduce the heat to barely a simmer.
  6. Place your heatproof glass bowl holding your ingredients on top of the pot.
  7. Stir frequently, until the white chocolate has melted and the mixture is completely smooth, about 10 minutes.
  8. Remove from heat and fold in 3/4 of the blueberry pie filling, setting aside about 2 tables for later use.
  9. Fold the blueberry pie filling in about 3 or 4 times, but be sure not to over mix. The mixture will be very thick.
  10. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top.
  11. Dot the remaining blueberry pie filling on top of the fudge and use a toothpick to marble it into the top of the fudge.
  12. Refrigerate for at least 2 hours before slicing.
    1. Gently run a butter knife around the edge of the pan to loosen the fudge.
    2. Remove the fudge and transfer it to a cutting board.
    3. Peel off parchment paper, then slice the fudge into small pieces.

Serve at once or store in the refrigerator for up to 1 week. You may also freeze the fudge, in an airtight freezer safe container for up to two months.


Below is the unmodified recipe I based my fudge off of. That's meant to be a white chocolate fudge though, and I don't care for white chocolate, so I modified that. I followed the recipe more closely with the blueberry. With the raspberry, I found I used more fruit and wound up with less juice because of the amount of pulp/seeds, and it wound up too thin to spread on top after, so I'd suggest adding more corn starch if you try to do that. You should also add sugar to taste with the raspberry reduction - it was a little bitter at first. The dark chocolate I used seemed to work best in terms of consistency; it was easier to stir, melted a bit better, and spread more smoothly than the semisweet. Also, I used salted butter, so I didn't add the 1/8th teaspoon salt the recipe calls for.

Best of luck making some tasty treats with your family!