Blueberry Fudge is very easy to make with only 3 ingredients and just a few minutes of prep work. The fudge is sweet, creamy and full of flavor. Using freeze-dried blueberries is the secret to this perfect fudge recipe.
Fudge recipes are super easy to make and only require a few ingredients. They are great to make with kids as there is no mess and you can add many mix-ins to customize the fudge to your own liking. To make this fudge pretty pink, just use freeze-dried raspberries or strawberries.
You should also try our incredibly easy to make and tasty Nutella Fudge, Pink White Fudge, and the very decadent Mint Chocolate Chip Fudge.
Easy Blueberry Fudge
Blueberry Fudge is such a quick and easy no-bake dessert that you can fix some anytime a sweet craving strikes. We love making this recipe as it is so versatile and we enjoy adding dried fruits and sometimes chocolate chips for extra flavor and texture. Similarly, we also like making this recipe with other freeze-dried berries.
Fudge recipes are super easy to make and require minimal ingredients. Also, for this recipe, you don’t even need your stove, the microwave does the job for you!
Feel free to watch the recipe video tutorial attached. You will see how easy and simple this recipe is!
Use quality white chocolate, that is the main ingredient so you want it to be the best in order to get the best taste and texture
Also, white chocolate is very pretentious, make sure you don’t rush through melting it. Therefore, melt it in 20 seconds intervals in the microwave, followed by lots of stirring to make sure you do not overheat it. If you overheat the white chocolate, it will clump and separate and it will become unusable, unfortunately.
Equally important, this recipe is not intended to be made with fresh blueberries or frozen blueberries. So you specifically need freeze-dried blueberries.
Do you need to refrigerate fudge?
Fudge will keep at room temperature just fine. It does not need to be refrigerated. If you decide to store it at room temperature or in the refrigerator, make sure you place it in an airtight container so it doesn’t dry out.
How long can you keep homemade fudge?
When properly stored, the fudge can stay good in the refrigerator or at room temperature for 1-2 weeks.
Can you freeze Blueberry Fudge?
You, you can easily freeze this Blueberry Fudge recipe. Just wrap it tightly in plastic wrap and after that in aluminum foil or place it in freezer-safe bags. Freeze for up to 3 months. Thaw in the fridge before serving.
Are you a fan of easy fudge? Check these recipes:
Easy No Bake Nutella Fudge – so creamy, and so chocolaty.
5 Ingredients 5 Minutes Pumpkin Fudge – so perfect! Pumpkin lovers will devour this one!!
Patriotic Fudge – another take on the classic white chocolate fudge, to make it pretty for a special holiday.
Mint Chocolate Chip Fudge – an incredible mint chocolate chip combo of fudgy brownies topped with mint chocolate chip fudge.
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.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.
By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.
If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals.
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over.Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
– The most likely explanation is that your fudge didn't quite reach the full temperature it needed to be. If the mixture only ever reaches 110 or 112 degrees celcius it will always be soft. Our advice would be to buy a candy thermometer and take the guesswork out of the fudge making.
This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.
The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
![Blueberry Fudge Recipe [Video] (1)](https://i0.wp.com/sweetandsavorymeals.com/wp-content/uploads/2019/01/Easy-Blueberry-Fudge-1-680x1209.jpg "Blueberry Fudge Recipe [Video] (1)")
![Blueberry Fudge Recipe [Video] (2)](https://i0.wp.com/secure.gravatar.com/avatar/0ca55c3764b3c07f1eb029d1d4b1395b?s=58&d=identicon&r=g "Blueberry Fudge Recipe [Video] (2)")
Follow us on Pinterest for more delicious recipes! ![Blueberry Fudge Recipe [Video] (3)](https://i0.wp.com/sweetandsavorymeals.com/wp-content/uploads/2019/01/Easy-Blueberry-Fudge-4-680x1209.jpg "Blueberry Fudge Recipe [Video] (3)")
![Blueberry Fudge Recipe [Video] (4)](https://i0.wp.com/sweetandsavorymeals.com/wp-content/uploads/2019/01/Easy-Blueberry-Fudge-5-680x1209.jpg "Blueberry Fudge Recipe [Video] (4)")
![Blueberry Fudge Recipe [Video] (5)](https://i0.wp.com/sweetandsavorymeals.com/wp-content/uploads/2019/01/Blueberry-Fudge-Pin.jpg "Blueberry Fudge Recipe [Video] (5)")
![Blueberry Fudge Recipe [Video] (2024)](data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAQAAAC1HAwCAAAAC0lEQVR42mP8/h8AAvMB+NzmkbcAAAAASUVORK5CYII=)