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.
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.
After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.
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. Pay attention to the timetable specified in the recipe, and you'll get the hang of it after a batch or two.
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. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
Start cooking over low heat and stir until the sugar is completely dissolved. Don't stir for the rest of the cooking. The syrup temperature rises slowly at first, but a lot faster after 104 °C (220 °F). Don't get distracted!
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.
If you continue stirring once the mixture is simmering, you are encouraging the development of sugar crystals. While crystallization is the goal if you're making hard candy, crunchy sugar bits can quickly ruin a fudge's silky smooth texture.
My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).
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!
If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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