Blackberry Fudge Recipes

BLUEBERRY PIE FUDGE

Steps:

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

BLACKBERRY ICE CREAM

Steps:

• Combine 3 cups blackberries with 1 cup sugar and the water in a medium nonreactive saucepan. Bring to a boil over medium heat. Reduce heat to a simmer, and cook, stirring constantly, until sugar dissolves and berries begin to fall apart, about 4 minutes.
• Remove from heat. Pass berry mixture through a fine sieve into a medium bowl, gently pressing down on the solids with a wooden spoon to release as much liquid as possible. Measure out 1/2 cup solids, and set aside; discard remaining solids. Measure out 1 2/3 cups strained puree, and return it to saucepan; reserve any remaining puree for serving. (Store reserved puree in an airtight container in the refrigerator until ready to use.)
• Place vanilla bean and scrapings in a saucepan, and add milk. Bring to a gentle boil over medium heat, and remove from heat. Discard vanilla pod.
• Prepare an ice bath, and set aside. Combine egg yolks and the remaining 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is pale yellow, 3 to 5 minutes.
• Using a measuring cup or ladle, slowly pour about 1/2 cup hot milk mixture into the egg-yolk mixture, beating constantly on low speed until blended. Continue adding milk mixture, about 1/2 cup at a time, beating until thoroughly combined after each addition.
• Return mixture to saucepan. Cook over medium heat, stirring constantly with a wooden spoon until thick enough to coat the back of the spoon and hold a line when drawn across the back of the spoon with your finger, 6 to 8 minutes.
• Remove from heat; add reserved strained puree, and immediately stir in the cream to stop the cooking. Pour through a fine sieve into a medium bowl set in the ice bath; let cool completely, stirring occasionally. Cover bowl with plastic wrap, and place in the refrigerator until thoroughly chilled, at least 30 minutes or overnight.
• Freeze mixture in an ice-cream maker according to manufacturer's instructions; it should still be slightly soft. Stir in the reserved 1/2 cup blackberry solids and remaining 1 cup blackberries; spin a few times in ice-cream maker to distribute evenly. Transfer mixture to an airtight container, and place in the freezer until ice cream is completely set, at least 4 hours and up to 1 week.

STRAWBERRY FUDGE

Steps:

• Butter a 9x9 inch dish.
• Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice. Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from heat and quickly spread in prepared pan. Let cool before cutting and serving.

BLUEBERRY FUDGE

Steps:

• Line a 9x9 inch pan with parchment paper, so it overhangs on two sides. Set aside.
• Add 1 cup of freeze dried blueberries to a food processor. Pulse a few time to slightly chop the fruit. Set aside.
• Combine the chocolate wafers and condensed milk in a large, microwave safe bowl.
• Microwave in 20 seconds increments and stir after each one very, very well, 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, make sure you chop it into small pieces before adding it to the bowl to microwave.
• Stir well until smooth, add the chopped freeze-dried blueberries. Stir well to combine. For a more pronounced purple color, add the gel food coloring.
• Pour mixture into the prepared pan. If desired sprinkle freeze-dried dried blueberries on top and pour some melted white chocolate on top. Refrigerate for 1 hour.
• Slice the fudge and serve.
• Fudge can be stored at room temperature for 1 week in an airtight container for longer in the fridge.

BLUEBERRIES AND CREAM FUDGE

Steps:

• Add the blueberries, cornstarch, sugar and lemon juice to a small sauce pan. Heat over medium.
• Bring to a simmer, while stirring and gently smashing the blueberries, until you have a thick, blueberry sauce, about 5 minutes.
• Push sauce through a a fine mesh strainer over a small bowl, and push all the puree through.
• Set aside till you need it.
• Put white chocolate chips, sweetened condensed milk, and butter in a large microwave safe bowl.
• Microwave for 2 minutes, stir everything together as much as you can.
• Microwave in additional 20 second increments (up to 1 minute) until you can stir the mixture totally smooth.
• Scoop about 1/3 of the fudge mixture into a 9x9 pan, lined with parchment paper.
• Spoon about 1/3 of the berry sauce over the top.
• Swirl the berry sauce and the fudge together with a knife.
• Repeat with another third of the fudge, then the blueberry sauce, then swirl again.
• Spread the rest of the white chocolate fudge over the top, and spoon the remaining blueberry sauce on top of it. Swirl it again to make a pretty swirl of berry sauce and fudge.
• Place fudge in the fridge to harden for at least 2 hours, or until totally set.
• Slice fudge into small pieces and serve.
• Store any extra fudge in an airtight container for up to 1 week.

BLACKBERRY FUDGE RECIPE

Steps:

• Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan. Put the blackberries into a blender and blend into a puree. In a large 3 quart saucepan, combine blackberry puree, sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir. Cool to 120F. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.