Yes, you read that right: BLUEBERRY PIE FUDGE!
Blueberry Fudge Recipe
5 years ago I was strolling down the boardwalk when a sign caught my eye. “Fresh Blueberry Pie Fudge Sold Here” it read. I was instantly intrigued. And not because fudge on the boardwalk is anything new. Especially not at the Jersey Shore! But blueberry pie fudge?! The idea alone was worth making a pit stop.
So I popped into the store and did a little investigating. And by investigating, I mean I ate a half dozen samples before finally spotting the blueberry pie fudge. Visually, it was stunning. Pale white chocolate fudge swirled with a vibrant ribbon of blueberry puree. I had to have it. And have it I did.
Most people would have probably just had a small square and went on their merry way, but I ended up buying an entire pound (hello, my name is Ashley… I’m excessive) and taking it home to “share” with the family for dessert.
Sharing turned out to be harder than I imagined. I mean… would you have been able to share something that looked like this?! ↓
Don’t worry! I didn’t eat it all myself. Although I certainly dreamed about it. Everyone got a taste and everyone agreed: blueberry pie fudge = heaven on earth.
Naturally I wanted to recreate the recipe in my own kitchen so I could share it with you! And it only took me 5 years to get it right. Aren’t you glad I didn’t give up on this recipe?!
Tips and Tricks for Recipe Success:
- Use a high-quality white chocolate brand you know tastes good and melts well. Because they don’t work well in this recipe, I do not recommend using white chocolate chips.
- Fresh blueberries and frozen blueberries work the same for this recipe, so feel free to use either.
- You’ll need a fine-mesh strainer to make the blueberry pie filling. You’ll place the strainer over a small bowl and push the puree though. You’re only going to use the liquid in the bowl. You should have about 1/4 cup of liquid in your bowl. Discard any skins/seeds left in the strainer.
- Your blueberry pie fudge will need to chill in the fridge for at least 2 hours before betting sliced and served.
- Finally, and most importantly, please don’t be alarmed if this fudge slices a little differently than typical fudge. This is not typical fudge! It will be a little messy but 100% delicious. Kind of like real blueberry pie 😉 Also, because this fudge contains a fresh fruit topping, I do not suggest shipping it or storing it at room temperature. It’s best eaten within 2 days.
In my opinion, no Summer is complete without a blueberry pie fudge binge! Make a batch now, thank me later 😉
And Because I know someone will ask, the store was titled “Edna’s”. It’s sadly no longer there 🙁
If you try this recipe for Blueberry Pie Fudge, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
Blueberry Pie Fudge
Prep
Cook
Inactive
Total
Yield 8x8 pan of fudge
This homemade Blueberry Pie Fudge is extraordinary! Made with just 7 ingredients. Perfect for parties or days it's too hot to bake.
Ingredients
For the Blueberry Pie Filling:
1 cup blueberries, fresh or frozen, if using frozen don't thaw first
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
For the White Chocolate Fudge:
(1) 14 ounce can sweetened condensed milk
20 ounces high-quality white chocolate, roughly chopped
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
1/8 teaspoon salt
Instructions
For the Blueberry Pie Filling:
In a small saucepan combine the blueberries, lemon juice, and cornstarch; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind. Be sure to scrape the bottom of the strainer, which catches a lot of the puree! Set aside until needed.
For the White Chocolate Fudge:
Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to hang over the sides; set aside. In a large, heatproof bowl combine the sweetened condensed milk, white chocolate, butter, and salt; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the white chocolate has melted and the mixture is completely smooth, about 10 minutes. Remove from heat and fold in 3/4 of the blueberry pie filling, setting aside about 2 tables for later use. Fold the blueberry pie filling in about 3 or 4 times, but be sure not to over mix. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Dot the remaining blueberry pie filling on top of the fudge and use a toothpick to marble it into the top of the fudge. Refrigerate for at least 2 hours before slicing.
Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 week. You may also freeze the fudge, in an airtight freezer safe container for up to two months.
Courses Dessert
Cuisine Candy
I haven’t made it yet, but I want to go ahead and say thank you. Thank you, thank you! 🙂
Too many things in here that I won’t eat BUT >>>>>> it looks absolutely gorgeous.
Well done, you.
On my goodness, this fudge looks amazing, can’t wait until we can go blueberry picking here in Oregon, fabulous!
thank you for breaking this down, never heard of this before, so sounds intriguing to me like it did to you when you first saw it, thanks also for the tip about how messy it might be!
So excited to see this. Been looking for a good recipe. I will be using Huckleberries instead.
Looks delicious!!! I’m wondering if we can use canned blueberry pie filling instead of fresh.??
Hi Marcia. I haven’t tried using pie filling, so I’m not sure how it would work, but my guess is not well. I developed this filling to be thick enough to work with the creamy chocolate.
If you’re wanting to use pie filling, put it on the stove with the heat way down and reduce it. It’ll take a while but it will reduce. Stir often and add cinnamon. It brings out the delicate flavors of blue and black berry. For every cup of blueberry, I add 1/2 teaspoon.
I’m not sure but that is what I plan on doing
Would it work if I melted the chocolate in the microwave?
Would this recipe work if I melted the chocolate in the microwave?
If you must melt the chocolate in the microwave, I suggest doing it on the lowest power setting, in 15 second increments, stirring well between each 🙂
What about with cherries! Frozen or fresh? Is there anything you would do differently if cherries were used?
Just finished making this 10 minutes ago and realized I forgot the butter. How screwed am I?
Hi Rusty! You should be OK… the fudge will probably just be less creamy. How did it turn out?
I made this just the other day. If I were to make it again, I would use less white chocolate. It was too rich and I’m not the biggest fan of white chocolate. I also layered the bottom of the pan with graham crackers, as the recipes name is pie. Turned out great. Not soggy. I did stick them in the freezer for about 30 mins initially.
I definitely think it needs a little more blueberry. I mean, great fudge otherwise! We just made this today.
Hello. I love this idea and your instruction, very well done. Just a quick question…when you reduced the blueberry pie filling..how thick did make it? Nappe? Also how much liquid should you at least have of the filling for it to work? Cant wait to make this at home 😀
Can you use canned pie filling?
I don’t suggest it, as it’s thinner than the filling I make in this recipe.
How long does this keep after making it? Could I make for an Xmas gift this week or weekend? Thanks!
I just made this recipe with canned pie filling. I didn’t strain the mixture, and it seemed to set up just fine since the thickening agent is corn starch. The real test will be how it sets up, but I’m hopeful. Thanks for the recipe, I can’t wait to try it!
Hi, will there be any drastic differences if this is made without butter as most fudge recipes I have seen do not include it? Thanks.
I cant find white chocolate in a slab form, only white chocolate chips. You mentioned the chips dont work well. Is it possible to still make this with the chips? If so what is the outcome and what should I do different if need be? Thanks. It looks amazing!
OH MY GOD. I tried the recipe yesterday and I can not say if I love it or hate it.
I love it because I can’t describe how amazing the taste and the consistency is.
And I hate it because it tastes so amazing!!!!!! I had five (!!!!!!) of them for breakfast.
And two for lunch. And now I can not even feel bad because there is still space for more. How???
The surface of the fudge was a bit too soft, but maybe my blueberry thingy was too liquid. Only thing that I have to improve the next time.
Could you use preserves?
Made this recipe today and it turned out to have a nice creamy texture and looked impressive, but I found it to be too rich and not much depth in the flavour. Could not taste the berry flavour at all and felt like I was eating just white chocolate. To me it needs more flavour.
A little expensive to throw in garbage, but that’s where it went. Was in fridge 5 hours, but it was too soft to cut into pieces. Didn’t taste blueberry, just super sweet. Waited for fresh berries, I guess I’ll try something else. Big disappointment.
Been waiting for fresh berries to make this. Got expensive chocolate, but after in fridge seemed like hardened pieces of choc. Did not set up like picture, could not cut into pieces. Sooo disappointed. So super sweet, it will go into the garbage.
Rude, you don’t need to tell that your throwing it in the garbage!
Ok so this tastes amazing, was simple to get made up however I can not get my blocks to cut with out it gooing and sticking, my question is did I not reduce the blueberry mix enough? Or used to much or should I have used a little more cornstarch? The knife blade will not separate beeteeen the cuts it is that sticky.
Have not tried yet but as blue berries are grown all over in this part of Indiana I will be trying it this summer for sure.
I made it last evening and let it sit in the fridge overnight. Tried it this morning and it is delicious. It seems a little too moist on the bottom. I think it is the blueberry reduction. When I make it again I will try to remedy that. If you have any suggestions please share. But it is yummy!!!
Wonder how it would work with raspberries?