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
BLUEBERRY PIE FUDGE
This homemade Blueberry Pie Fudge is extraordinary! Made with just 7 ingredients. Perfect for parties or days it's too hot to bake.
Provided by Ashley Manila
Categories Dessert
Time 2h25m
Number Of Ingredients 7
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.
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.
FLUFFY STRAWBERRY FUDGE
Fruit fudge made from preserves.
Provided by HILARY2000
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h25m
Yield 20
Number Of Ingredients 5
Steps:
- Grease an 8 x 8 inch square pan.
- In a medium saucepan combine sugar, water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat.
- Slowly pour the strawberry mixture over the beaten egg whites, stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours, or until firm, and cut into squares.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 31.1 g, Protein 0.4 g, Sodium 5.7 mg, Sugar 30.2 g
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
BLACKBERRY FUDGE RECIPE
Provided by katecar
Number Of Ingredients 5
Steps:
- Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan. Put the blackberries into a blender and blend into a puree. In a large 3 quart saucepan, combine blackberry puree, sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir. Cool to 120F. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.
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