Blueberry Fudge Treats
Creamy white chocolate fudge swirled with blueberry jam and a bright touch of lemon. Easy stovetop method, perfect bite-size sweets.
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Servings:
Ingredients
Main Ingredients
- 3 cup white chocolate chips
- 1.25 cup sweetened condensed milk about one 14-oz can
- 2 tbsp unsalted butter cut into pieces
- 0.5 cup freeze-dried blueberries, crushed pulverize to a fine powder
- 0.33 cup blueberry jam or preserves stir until spreadable
- 1 tsp lemon zest finely grated
- 0.5 tsp vanilla extract
- 0.25 tsp fine sea salt
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
- Crush freeze-dried blueberries into a fine powder using a blender or bag and rolling pin.
- Warm condensed milk and butter in a saucepan over low heat, stirring until the butter melts.
- Remove from heat. Add white chocolate chips and stir until completely smooth and glossy.
- Stir in vanilla, salt, lemon zest, and the blueberry powder until evenly tinted.
- Spread the mixture into the prepared pan and smooth the top.
- Warm jam briefly if thick, then dollop over the surface and swirl with a knife.
- Tap the pan to release air bubbles. Chill until firm, 2 to 3 hours.
- Lift out using parchment. Cut into 25 squares, wiping the knife between cuts.
Notes
Variation: Add 1/4 tsp almond extract with the vanilla for a berry-almond twist, or sprinkle crushed graham crackers on top for a cheesecake vibe. Storage: Keep covered in the fridge up to 1 week, or freeze up to 2 months; thaw in the fridge before serving.
This recipe is an original creation inspired by classic Blueberry Fudge Treats flavors. All ingredient ratios and instructions are independently developed.