Oregon Blueberries and Cream Fudge
Rich and creamy with a hint of tangy blueberry flavor, this homemade blueberry fudge will satisfy even the most discerning palettes. With beautiful swirls of vibrant blue throughout the white chocolate fudge, you’ll find this delectable confection hard to resist.
Ingredients
For the Blueberry Swirl
- 1 cup frozen blueberries
- 1/3 cup sugar
- 1 T. cornstarch
- 1/2 T. fresh lemon juice
- 24 oz. white chocolate
- 1/4 cup heavy cream
- 1 - 14 oz. can sweetened condensed milk
- 2 T. butter
For the Fudge
Directions:
For the Blueberry Swirl:
- Add the blueberries, cornstarch, sugar and lemon juice to a small sauce pan, mix until combined. Over medium heat, bring blueberries to a simmer for about 5 minutes. Occasionally stirring until you have a thick, blueberry sauce.
- Push sauce through a fine mesh strainer over a small bowl, and push all the puree through. Discard pulp. Set aside.
For the Fudge:
-
1. In a saucepan over low heat, add butter, white chocolate chips, sweetened condensed milk, and heavy cream. Stir continuously until mixture is totally smooth.
2. Line a 9x9 pan with parchment paper. Scoop about 1/2 of the fudge mixture into the pan. Then spoon about 1/2 of the berry sauce over the top. Repeat layers with the remaining white chocolate and blueberry sauce.
3. Swirl the blueberry sauce and the fudge together with a knife.
4. Place fudge in the refrigerator to harden for at least 2 hours, or until totally set.
5. Slice fudge into small pieces to serve. Enjoy!
Store cheesecake in refrigerator for up to 1 week or in freezer for up to 3 weeks.
Portions: 12