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May 11, 2017

Blueberry Pie Fudge

Yes, you read that right: BLUEBERRY PIE FUDGE!

Homemade Blueberry Pie Fudge is rich, creamy, and so easy! Made with just 7 ingredients.

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?! ↓

Homemade Blueberry Pie Fudge is rich, creamy, and so easy! Made with just 7 ingredients.

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.

Homemade Blueberry Pie Fudge is rich, creamy, and so easy! Made with just 7 ingredients.

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?!

Homemade Blueberry Pie Fudge is rich, creamy, and so easy! Made with just 7 ingredients.

Homemade Blueberry Pie Fudge is rich, creamy, and so easy! Made with just 7 ingredients.

Homemade Blueberry Pie Fudge is rich, creamy, and so easy! Made with just 7 ingredients.

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 😉

Homemade Blueberry Pie Fudge is rich, creamy, and so easy! Made with just 7 ingredients.

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 ♥

Homemade Blueberry Pie Fudge is rich, creamy, and so easy! Made with just 7 ingredients.

11 votes

Print

Blueberry Pie Fudge

Prep 15 mins

Cook 10 mins

Inactive 2 hours

Total 2 hours, 25 mins

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

39K Shares

Filed Under: Candy, Holiday, Summer Recipes

Reader Interactions

Comments

  1. Annie King says

    May 11, 2017 at 3:24 pm

    I haven’t made it yet, but I want to go ahead and say thank you. Thank you, thank you! 🙂

    Reply
  2. The Happy Whisk (Ivy) says

    May 12, 2017 at 2:34 pm

    Too many things in here that I won’t eat BUT >>>>>> it looks absolutely gorgeous.

    Well done, you.

    Reply
  3. cheri says

    May 12, 2017 at 8:58 pm

    On my goodness, this fudge looks amazing, can’t wait until we can go blueberry picking here in Oregon, fabulous!

    Reply
  4. Sabrina says

    May 14, 2017 at 12:51 am

    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!

    Reply
  5. Barbara says

    May 31, 2017 at 6:22 pm

    So excited to see this. Been looking for a good recipe. I will be using Huckleberries instead.

    Reply
  6. Marcia says

    June 1, 2017 at 2:53 pm

    Looks delicious!!! I’m wondering if we can use canned blueberry pie filling instead of fresh.??

    Reply
    • bakerbynature says

      June 5, 2017 at 8:08 am

      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.

      Reply
      • Lainie says

        June 1, 2020 at 11:13 pm

        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.

        Reply
    • Tina Shatlaw says

      August 8, 2017 at 3:54 pm

      I’m not sure but that is what I plan on doing

      Reply
  7. Fran says

    June 4, 2017 at 3:38 pm

    Would it work if I melted the chocolate in the microwave?

    Reply
  8. Fran says

    June 4, 2017 at 3:43 pm

    Would this recipe​ work if I melted the chocolate in the microwave?

    Reply
    • bakerbynature says

      June 5, 2017 at 7:58 am

      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 🙂

      Reply
  9. Kim Sherry says

    June 5, 2017 at 8:45 am

    What about with cherries! Frozen or fresh? Is there anything you would do differently if cherries were used?

    Reply
  10. Rusty Shackleford says

    August 6, 2017 at 8:26 pm

    Just finished making this 10 minutes ago and realized I forgot the butter. How screwed am I?

    Reply
    • bakerbynature says

      August 7, 2017 at 2:10 pm

      Hi Rusty! You should be OK… the fudge will probably just be less creamy. How did it turn out?

      Reply
  11. Thomas Demeter says

    August 10, 2017 at 2:30 pm

    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.

    Reply
    • Desiree Leuschen says

      June 20, 2020 at 6:17 pm

      I definitely think it needs a little more blueberry. I mean, great fudge otherwise! We just made this today.

      Reply
  12. Ramone says

    October 28, 2017 at 7:59 am

    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 😀

    Reply
  13. Carla Andrews says

    November 7, 2017 at 9:09 pm

    Can you use canned pie filling?

    Reply
    • bakerbynature says

      November 7, 2017 at 9:16 pm

      I don’t suggest it, as it’s thinner than the filling I make in this recipe.

      Reply
  14. Brie says

    December 10, 2017 at 1:43 pm

    How long does this keep after making it? Could I make for an Xmas gift this week or weekend? Thanks!

    Reply
  15. Natalie says

    December 23, 2017 at 3:48 am

    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!

    Reply
  16. Ellie says

    February 13, 2018 at 9:42 pm

    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.

    Reply
  17. Momma N says

    March 2, 2018 at 4:53 pm

    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!

    Reply
  18. Em says

    March 29, 2018 at 1:52 pm

    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.

    Reply
  19. Phyllis Dinsmore says

    April 22, 2018 at 12:00 am

    Could you use preserves?

    Reply
  20. Debbie Peters says

    May 26, 2018 at 1:36 am

    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.

    Reply
  21. Sandy says

    July 4, 2018 at 11:30 pm

    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.

    Reply
  22. Sandy says

    July 4, 2018 at 11:34 pm

    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.

    Reply
    • Dessert’s for mee says

      June 2, 2019 at 9:48 pm

      Rude, you don’t need to tell that your throwing it in the garbage!

      Reply
  23. Mike says

    October 10, 2018 at 5:14 am

    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.

    Reply
  24. Victoria says

    December 11, 2018 at 5:59 am

    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.

    Reply
  25. Jim says

    December 16, 2018 at 1:38 pm

    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!!!

    Reply
  26. Kathy Robertson says

    January 27, 2020 at 8:54 am

    Wonder how it would work with raspberries?

    Reply
  27. Karen says

    August 16, 2020 at 4:04 am

    I’m currently in Montana and went huckleberry picking. There were tons of those incredibly expensive to buy little purple diamonds!! I searched through hundreds of different recipes trying to figure out what to do with approximately 45 cups of them and I found your recipe. I went to a local candy shop and told the proprietor I was looking for white chocolate for a recipe. She sold me the white chocolate bars she had. Got them home started making this recipe and noticed the bars were actually Lindt/Lindor white chocolate truffle pieces. I figured the fudge was ruined!!! It wasn’t and is actually delicious. I plan on doing it the right way next time but this works for now. Thanks for the recipe.

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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