Blueberry Fudge
A chilled white-chocolate confection flavored with cooked blueberries and finished with a purple fruit swirl.
Ingredients
Blueberry Puree
- 1 cup frozen wild blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons cornstarch
- 1 tablespoon cold water
Fudge
- 2 cups white chocolate chips
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons butter
Instructions
Cook the Puree
- Heat frozen blueberries, sugar, and lemon juice over medium for 5–7 minutes, stirring and mashing until softened.
- Mix cornstarch with 1 tablespoon cold water. Stir into the fruit and cook for 1–2 minutes until the juice thickens.
- Cool in a shallow bowl, then refrigerate until completely cold, allowing about 1 hour. Measure 1/3 cup and reserve the remaining puree.
Make and Set the Fudge
- Stir white chocolate chips, condensed milk, and butter over low heat for 3–5 minutes until melted and smooth. Remove from heat without boiling.
- Blend in the measured 1/3 cup puree and spread in a parchment-lined 8-inch square pan. Dollop the reserved puree on top and draw a skewer through it to form swirls.
- Refrigerate covered for at least 2 hours until the center is firm. Lift out and cut into 16 equal squares; serve chilled.
Notes
- Keep refrigerated in a covered container and use within 5 days.
- Freeze for up to 1 month; thaw cold and expect a softer swirl.