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.
Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.
Why won't my 3 ingredient fudge set? 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.
The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.
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.
Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.
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 result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).
Options for what you can do with your unset fudge:
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 you have difficulty cutting or if the fudge crumbles with the cuts, try warming the metal knife (or wheel or whatever) in hot water between cuts. Wipe the hot knife dry before cutting. Whatever you use, always wipe the cutting implement clean between cuts.
Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.
Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it's pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.
The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut.
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!
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. 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.
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.
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.
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