This fudge is made with fresh blueberry pie filling, so you know it will be packed with flavor. The blueberries add a tartness that balances out the sweetness of the white chocolate.
As I grew up on the coast of Maine, my family would grow blueberries in our own garden. As kids, my siblings and I always got Blueberry Pie Fudge for snacks after long hours of running around and playing. I found them stunning. The pale white chocolate fudge swirled with vibrant blueberries is just irresistible! One small square is just never enough. I always had to have at least two. Even now that I’m older, it is still challenging to stop myself from getting a third!
Since I learned the recipe, I’ve made this fudge for many of my own friends and family. They always rave about how good it is., and I have to agree; it really is the best! It’s rich and chocolatey, with just the right amount of tartness. I love how it’s not too rich, so you can enjoy it without feeling overwhelmed the moment you take a bite.
The recipe is pretty simple. You start by making a blueberry pie filling, then you fold in some chocolate chips and cream. That’s it! The longest part of the process is waiting for it to set in the fridge — but trust me, it’s worth the wait.
This fudge is perfect for sharing. It’s great for potlucks, parties, and holiday gatherings. If you’re looking for a gift that’s sure to please, the Blueberry Pie Fudge is a great option! I never fall short in satisfying my kids’ sweet tooth with this dessert!Print
Blueberry Pie Fudge
Decadent, rich, and sweet, this recipe for Blueberry Pie Fudge is everything you want in a dessert and more!
- Prep Time: 30 minutes
- Chilling Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: Serves 8-10 1x
- Category: Desserts
- 1 cup fresh or frozen (unthawed) blueberries
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 can (14 ounces) sweetened condensed milk
- 20 ounces white chocolate
- 3 tablespoons unsalted butter, cubed, at room temperature
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- Combine the blueberries, lemon juice, and cornstarch in a medium-sized saucepan.
- Bring to a simmer over medium heat.
- Stir frequently, mashing the blueberries slightly, until the mixture thickens—approximately 10 to 12 minutes.
- Remove the pan from the heat and set aside.
- Take 3 tablespoons of liquid from the pan and put it in a separate bowl.
- Grease an 8- or 9-inch baking dish with butter or non-stick spray, then line with parchment paper.
- Combine the sweetened condensed milk and white chocolate in a medium saucepan. Stir over medium heat until the mixture is melted and smooth, about 10 minutes.
- Stir in the butter, vanilla extract, and kosher salt. Remove the pan from the heat and stir in all but the 3 tablespoons of the blueberry reduction.
- Stir 1 to 3 times—just enough for the blueberry reduction to mix in just a little.
- Use a spatula to transfer the mixture to the greased and lined baking
- Drop small spoonfuls of the reserved blueberry reduction onto the fudge, using a toothpick to swirl it into a marbleized pattern.
- Put the pan in the refrigerator to let it set for 2 to 3 hours. You can also leave it on the counter to set if your kitchen is cool enough.
- Once the fudge is set, slice it into squares and share.
Want to start growing blueberries at home? Blueberries are a favorite of everyone, everywhere! With our Blueberry Bonanza Gardening Guide, you’ll have everything you need to know about growing and enjoying this delicious and healthful fruit.
Have you tried this recipe? It’s a tasty and unique way to enjoy fudge—please tell us how it turned out for you.