Blueberry Cream Cheese Fudge Recipes

BLUEBERRIES AND CREAM FUDGE

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.

BLUEBERRY PIE FUDGE

Steps:

• In a small saucepan combine the blueberries, lemon juice, and cornstarch; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind. Be sure to scrape the bottom of the strainer, which catches a lot of the puree! Set aside until needed.
• Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to hang over the sides; set aside. In a large, heatproof bowl combine the sweetened condensed milk, white chocolate, butter, and salt; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the white chocolate has melted and the mixture is completely smooth, about 10 minutes. Remove from heat and fold in 3/4 of the blueberry pie filling, setting aside about 2 tables for later use. Fold the blueberry pie filling in about 3 or 4 times, but be sure not to over mix. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Dot the remaining blueberry pie filling on top of the fudge and use a toothpick to marble it into the top of the fudge. Refrigerate for at least 2 hours before slicing.
• Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 week. You may also freeze the fudge, in an airtight freezer safe container for up to two months.

BLUEBERRY CREAM CHEESE FUDGE

Steps:

• 1. Place parchment paper or foil in a 9-inch pan with over hang to use as handles.
• 2. In a large sauce pan, combine the butter, sugar, evaporated milk and marshmallows and bring to a rolling boil over medium heat.
• 3. Do not turn your back, stir constantly. Boil for 5 minutes or until candy thermometer reaches 234 degrees. Keep stirring!
• 4. Remove from heat and stir in the cream cheese and white chocolate chips until it is melted and smooth.
• 5. Add the dried blueberries and vanilla extract and stir well.
• 6. Pour into the prepared pan and let cool to room temperature.
• 7. Sprinkle with white or yellow cake crumbs before the fudge sets.
• 8. When it is firm enough, cut into squares and serve.

BLUEBERRY CREAM DESSERT

Steps:

• In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.