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!
Nate is obsessed with blueberries. We often debate about what the best berry is, and he will always pick blueberries. So I made this blueberries and cream fudge for him, but I know you’ll all love it too!
This is a simple white chocolate microwave fudge. The white chocolate base is only 3 ingredients, white chocolate, sweetened condensed milk and a little butter. I’ve used both white chocolate chips and high quality white chocolate bars chopped up to make this fudge, so you can do either. But some white chocolate chips don’t melt as well as others. I like Nestle Tollhouse Premier White Morsels.
Although typical microwave fudge holds it’s shape nicely, because the white chocolate of this fudge is mixed up with the blueberry sauce it makes it a little messier. It still holds it’s shape when kept in the fridge, but the sauce does soften a little as it comes to room temperature and gets a little messy, just fyi. It’s a delicious messy though, so it’s worth it.
This blueberries and cream fudge is so easy to make, like I said, it all starts in the microwave. And you can’t beat that.
To make the blueberry sauce, I adapted my berry sauce from my berries and cream crepe recipe. It’s a super simple sauce made with blueberries, sugar, cornstarch, and lemon juice. I used fresh blueberries, but you can use frozen as well since it’s being cooked up anyway, you don’t need to worry about how much jucier they might be.
You cook up the berries, sugar and cornstarch together and cook it down for a few minutes, while smashing up the blueberries till a nice thick sauce is there. You’ll push it all through a fine mesh strainer to get rid of the skins.
The blueberry sauce is swirled throughout the melted white chocolate fudge. I did three layers, fudge, swirl, fudge, swirl, fudge, swirl – to make sure the blueberry flavor is in every bite of the fudge.
Let the fudge set in the fridge for a couple hours until it’s totally set. Then it’s ready to slice up and enjoy. The fudge should stay good covered in your fridge for about 1 week.
Since you can use fresh or frozen blueberries, this fudge is the perfect treat to make all year long. It would be delicious to make in the summer with the ripe fresh berries you can get then, but it’s also the perfect nontraditional holiday treat.
How pretty would this fudge be on a dessert plate that you take to a holiday party, or take to your neighbors? Do you take a holiday gift or treat plate to your neighbors around Christmas time?
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Blueberries and Cream Fudge
For the Blueberry Swirl:
- 1 cup blueberries
- 1/2 TBS cornstarch
- 1/4 cup sugar
- 1 TBS fresh lemon juice
For the White Chocolate Fudge
- 24 oz white chocolate
- 14 oz sweetened condensed milk
- 2 TBS butter
For the Blueberry Swirl:
- 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.
For the White Chocolate Fudge:
- 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.