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.
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.
Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.
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!
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.
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
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 ratio of chocolate to condensed milk needs to be just right, otherwise you might end up with fudge that is too soft or too hard. Do not freeze the fudge to set it. Best way is to just be patient for a couple hours and set it in the fridge. If your fudge hasn't set, then you've gone wrong somewhere else.
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.
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.
Making fudge can be a challenging endeavor, requiring precision and attention to detail to achieve the perfect texture and consistency. The process of making fudge involves a delicate balance of cooking, cooling, and beating, and the smallest mistake can result in fudge that is too soft or too hard.
Smaller crystals result in a smoother, creamier consistency in the finished fudge. Coarse grainy fudge results when large crystals are allowed to form. Butter is added in the final stages to add flavor and smoothness and inhibit large crystal formation.
The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.
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.
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.
Dan Ariely, a behavioral economics professor at Duke University, describes this situation using the “fudge factor theory.” In simple terms, the fudge factor theory states that humans have a desire to secure the benefits of cheating but simultaneously view ourselves as honest people (Ariely).
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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