BLUEBERRY FUDGE
Blueberry Fudge is very easy to make with just 3 ingredients and just a few minutes of prep work. The fudge is sweet, creamy and full of flavor.
Provided by Catalina Castravet
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 234 kcal, Carbohydrate 68 g, Protein 6 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 459 mg, Fiber 3 g, Sugar 39 g, ServingSize 1 serving
BLUEBERRIES AND CREAM FUDGE
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!
Provided by Aimee
Number Of Ingredients 7
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.
INCREDIBLY EASY WHITE CHOCOLATE BLUEBERRY FUDGE
I love pairing blueberries and chocolate. This is a variation of a recipe I found a while back on the side of a Bakers' chocolate package.
Provided by Shannon Cooks
Categories Candy
Time 2h20m
Yield 48 serving(s)
Number Of Ingredients 5
Steps:
- LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
- Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted.
- Add almonds, blueberries and orange peel; stir until well blended.
- SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
- LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.).
- Wrap pieces in cellophane and tie with a bow for a cute gift!
Nutrition Facts : Calories 70.8, Fat 4.2, SaturatedFat 1.8, Cholesterol 2.6, Sodium 22.2, Carbohydrate 7.4, Fiber 0.3, Sugar 6.9, Protein 1.4
BLUEBERRY CHEESECAKE EUPHORIA FUDGE
Make and share this Blueberry Cheesecake Euphoria Fudge recipe from Food.com.
Provided by pines506
Categories Candy
Time P1DT15m
Yield 1 pan
Number Of Ingredients 10
Steps:
- To dry blueberries:.
- Toss 1-2 cups of blueberries with lemon juice, then spread on waxed paper.
- Make a small cut or hole in each blueberry and let dry for 1 day (until roughly the consistency of fresh raisins).
- Line a 9x9 pan with aluminium foil and set aside.
- Heat milk at medium setting until warm then add sugar.
- Bring to a rolling boil while stirring constantly with wooden spoon.
- Add the marshmallow creme and butter.
- Bring back to a rolling boil for 5 1/2 minutes by the clock (start timing once the boil resumes).
- Add the cream cheese to the boiling mixture about 1 minute before the end of the boil.
- If you get brown flakes in the mixture turn down the heat a little.
- Remove from heat and add vanilla chips and blueberries.
- Stir until creamy and all chips are melted.
- Stir in vanilla extract and butter flavor.
- Mix thoroughly and pour into prepared pan.
- Cool.
- Remove from pan, remove foil and cut into squares.
Nutrition Facts : Calories 4900.1, Fat 179.8, SaturatedFat 110.7, Cholesterol 304, Sodium 1132.9, Carbohydrate 806.8, Fiber 0.1, Sugar 738.6, Protein 36.2
GRACE'S BLUEBERRY FUDGE
AGAIN THESE FLAVORINGS R SOOO NEAT TO MAKE FUDGE WITH I LOVE IT!!!
Provided by Grace Camp @grace123
Categories Other Desserts
Number Of Ingredients 6
Steps:
- IN DOUBLE BOILER MELT W. CHOC CHIPS TIL SMOOTH ADD FLAVORING AND MILK TIL SMOOTH ADD DROPS OF BLUE FOOD COLORING TIL U HAVE A NICE LOOKING BLUE STIR TIL SMOOTH
- ADD THE POWDERED SUGAR TIL THICK AND BLENDED WELL
- POUR INTO OBLONG BAKING DISH LINED WITH PARCHMENT. SPREAD EVENLY
- PLACE IN FRIDGE FOR 2-3 HOURS TAKE OUT CUT INTO SQRS AND PLATE
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3/5 (2)Category Dessert, SnackCuisine AmericanCalories 225 per serving
- Combine the frozen blueberries, orange juice, and 1 Tbsp maple syrup in a small saucepan over medium heat. Bring the mixture to a boil, reduce the heat, and simmer uncovered for 10-15 minutes, stirring occasionally. Set the mixture aside.
- Combine the remaining ingredients (3/4 cup maple syrup, coconut oil, coconut butter, vanilla extract, and oil) in a food processor and process until smooth and no lumps remain.
- *If you want a white base, use coconut butter and coconut oil, but if you don’t mind a browner color, you can use any kind of nut butter and butter as substitutes.
- Pour the coconut oil/butter mixture into a parchment lined loaf pan and gently tap it on a flat surface to bring any air bubbles to the top. Next, gently spoon the blueberry mixture (make sure it is completely cooled) on top of the coconut mixture. You can make a swirly pattern with a toothpick or mix it all in with a spoon.
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