Incredibly Easy White Chocolate Blueberry Fudge Recipes

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BLUEBERRIES AND CREAM FUDGE



Blueberries and Cream Fudge image

This amazing blueberries and cream fudge is a creamy white chocolate fudge swirled with sweet blueberry sauce throughout. It's made in the microwave and only 7 ingredients!

Provided by Aimee

Number Of Ingredients 7

1 cup blueberries
1/2 TBS cornstarch
1/4 cup sugar
1 TBS fresh lemon juice
24 oz white chocolate
14 oz sweetened condensed milk
2 TBS butter

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.

INCREDIBLY EASY WHITE CHOCOLATE BLUEBERRY FUDGE



Incredibly Easy White Chocolate Blueberry Fudge image

I love pairing blueberries and chocolate. This is a variation of a recipe I found a while back on the side of a Bakers' chocolate package.

Provided by Shannon Cooks

Categories     Candy

Time 2h20m

Yield 48 serving(s)

Number Of Ingredients 5

12 ounces good quality white chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped almonds, toasted
1/2 cup dried blueberries
1 tablespoon grated orange peel

Steps:

  • LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
  • Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted.
  • Add almonds, blueberries and orange peel; stir until well blended.
  • SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
  • LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.).
  • Wrap pieces in cellophane and tie with a bow for a cute gift!

Nutrition Facts : Calories 70.8, Fat 4.2, SaturatedFat 1.8, Cholesterol 2.6, Sodium 22.2, Carbohydrate 7.4, Fiber 0.3, Sugar 6.9, Protein 1.4

WHITE CHOCOLATE BLUEBERRY FUDGE



White Chocolate Blueberry Fudge image

You need to make this with fresh blueberries, ok? the fresh berries just pop in your mouth. mmmmm.

Provided by ali Bresnahan

Categories     Other Snacks

Time 20m

Number Of Ingredients 8

1/2 stick butter
2 1/2 c sugar
2/3 c evap milk
1 jar(s) marshmallow cream
2 small pkgs cream cheese
1 pkg white chocolate chips
1 c fresh blueberries
2 tsp vanilla

Steps:

  • 1. Place foil in bottom and over sides of 9" square pan, leaving enough foil on sides to lift fudge when firm. Cut cream cheese into small cubes. Rinse and drain blueberries.
  • 2. Combine butter, sugar, evap milk and marshmallow cream, and bring to rolling boil over medium heat. Boil for 5 minutes, STIRRING CONSTANTLY. don't stop stirring! (As Jo Anne notes: don't turn your back on it!) Remove from heat and stir in cream cheese and white chocolate chips until melted and mixture is smooth. Carefully stir in blueberries and vanilla.
  • 3. Pour into pan and let cool. Refrigerate until firm, at least 2 hours.
  • 4. Using foil "handles," lift from pan and place on cutting board.
  • 5. Cut into squares and serve.

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