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.
I was excited to try this recipe and I made it today. Unfortunately, I read the comments after I had already made it, while I was waiting for it to set. And, unfortunately, mine also did not set right. It is not like fudge at all. It’s very sticky and chewy. I followed directions to the letter and it didn’t turn out. I don’t usually add any kind of “liquid” to my fudge recipes, so it seems something with that blueberry sauce is the issue? Thanks.
It shouldn’t really be a liquid when added, more of a jam texture.
Yes, the recipe looked great. It was going to be the special one in my Christmas baking treat boxes. The fudge layers separate and its kind of ugly. Not going in the gift boxes, not making it again and it was an expensive failure
Why did the blueberry swirl not set in my fudge?
It must’ve not cooked down/thickened enough when cooking. It’s never supposed to be as wet as the fudge, more like a cooked jelly. Hope you can still enjoy it!
The blueberries set but the fudge stayed very soft and sticky even when frozen, any suggestions? Taste great but not firm like fudge.
Ah shoot, I’m sorry. It is a soft fudge, but should stay set. You could see if there is a way to add in more chocolate chips, and remelt it – but you’ll have less swirls and maybe more of a blueberry all over fudge? Let me know if you try it.
If making this the night before, do I leave it overnight in the fridge on an open plate, or should I immediately put it in an air-tight container to leave it overnight?
Also, can I omit the cornstarch and still get the same results?
I’d keep it in the fridge the whole time. And the cornstarch helps to thicken the blueberry mixture, so I think you’ll have to cook it down longer if you omit it.
Could this be made further in advance and kept in the freezer? These sound perfect for the nurse gifts we want to make for the hospital but not sure I’ll be up to making in my last week of pregnancy.
Fudge usually freezes well, though it may be a little less smooth when thawed. Store it in an airtight container, and make sure to thaw it in the fridge over night and not at room temperature and that should help.
This looks delicious, thank you for sharing!
Why did mine never set?
Sorry, I’m not sure! You could try cooking the mixture more to get some liquid out, but then you won’t have the nice swirls
I’m allergic to blueberries. can you make this with any kind of berry?
Yes! It should work with any berry, just make the sauce the same 🙂