Blueberry Fudge Bites

Featured in Sweet Treats and Baked Favorites.

Create a sweet blueberry sauce, swirl it into white chocolate fudge, and chill. A no-oven-needed dessert anyone can make.

Aisha
Updated on Sat, 22 Mar 2025 20:37:24 GMT
Close-up of squares of white chocolate fudge with purple swirls and scattered blueberries. Pin it
Close-up of squares of white chocolate fudge with purple swirls and scattered blueberries. | cookingflavor.com

I whipped up this blueberry pie fudge when I got the crazy idea to mix my favorite desserts together. After trying it out tons of times in my kitchen, I found that getting a smooth blueberry mix to swirl through the white chocolate is what makes it work. This simple treat turns basic stuff from your pantry into something that tastes just like the blueberry pie your grandma used to make.

Getting to Know What Goes In It

The stuff you use really matters for this treat. Get white chocolate with actual cocoa butter in it - look for one that's at least 30% cocoa butter. Fresh blueberries are your best bet, but if you've got frozen ones, go for wild blueberries since they pack more punch. Don't skimp with low-fat condensed milk or your fudge won't set right. And always grab real vanilla extract instead of the fake stuff if you want it to taste amazing.

What You'll Need to Make It

  • For the Base:
    • 2 cups high-quality white chocolate
    • 14 oz full-fat condensed milk
    • Pure vanilla extract
  • For Blueberry Swirl:
    • 1 cup fresh blueberries
    • Organic cane sugar
    • Pure cornstarch
    • Filtered water
  • Equipment Needed:
    • Heavy-bottom saucepan
    • Fine-mesh strainer
    • Digital thermometer
    • 8x8 metal pan
    • Silicone spatula
    • Parchment paper

Foolproof Making Steps

Getting Your Blueberry Mix Ready
Throw berries, sugar, and cornstarch into your pan. Heat it up to 185°F, and keep stirring the whole time. Cook until you can drag a spoon through and see the bottom of the pan, about 7 minutes. Strain it while it's still hot.
Making the White Chocolate Part
Warm up your chocolate and condensed milk in a double-boiler. Keep the temp between 85-88°F. Stir in a figure-eight until it's smooth as silk. Take it off the heat when the last bits of chocolate melt away.
Mixing It All Together
Pour your white chocolate mix into the pan. Drop spoonfuls of cooled blueberry stuff all over the top. Grab a bamboo stick and make figure-eights to create pretty swirls. Don't go overboard or you'll end up with purple mush.
Letting It Get Firm
Pop it in the fridge until the top looks dull, around 20 minutes. Then cover it with plastic wrap that doesn't touch the top. Let it chill for at least 4 hours, but overnight is even better.

Smart Tricks and Fixing Problems

If your blueberry stuff gets too gloopy, splash in a bit of water while it's hot. For those pretty swirls, make sure both mixtures aren't too different in temperature. When your white chocolate starts getting lumpy, add tiny splashes of warm cream while you stir gently. Wipe your knife clean between cuts for fancy-looking squares.

Mouthwatering Blueberry Delight

Three stacked pieces of blueberry dessert, with a creamy base and a glossy blueberry topping, are placed on a white plate surrounded by fresh blueberries. Pin it
Three stacked pieces of blueberry dessert, with a creamy base and a glossy blueberry topping, are placed on a white plate surrounded by fresh blueberries. | cookingflavor.com

Mix It Up Your Way

Switch things up with blackberries or raspberries if you want. Make a crazy good three-berry swirl with different fruit mixtures. Toss some graham cracker bits into the base for that real pie taste. For fancy times, sprinkle on some edible flowers or gold flakes. My personal favorite twist is putting a buttery graham cracker layer on the bottom.

Keeping It Fresh and Looking Good

Keep your fudge between sheets of parchment in a sealed container. Store it in the fridge but let it warm up a bit before eating for the best flavor. If you're giving it as a gift, cut it into perfect 1-inch squares and put them in little paper cups. Your fudge will stay yummy for a week if you store it right. Want it to look fancy? Just add some fresh blueberries and mint on top right before you serve it.

Frequently Asked Questions

→ Can I use fresh or frozen berries?

Both work fine. For frozen, toss them in straight from the freezer so they don’t release extra moisture.

→ Why strain the berries after cooking?

It makes the swirl smooth by removing skins and chunks. Don’t forget to scrape under the strainer for the good stuff.

→ What if my fudge feels grainy?

Be sure to melt high-quality white chocolate slowly. Overheating can cause the texture to turn grainy.

→ Can I store the fudge in the freezer?

This fudge freezes well for two months. Just wrap it tight and let it defrost in the fridge overnight.

→ How do I get perfectly neat edges?

Let the fudge chill completely. Use a warm knife and clean it between cuts for the smoothest slices.

Conclusion

Fresh blueberries swirled into creamy white chocolate fudge give you an easy dessert that’s great for warm weather. Satisfy your sweet tooth without turning up the heat.

Blueberry Fudge Bites

Fresh blueberry swirl meets white chocolate in this creamy fudge. Perfect for hot days without baking.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Aicha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (1 8x8 pan)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 20 oz white chocolate.
02 3 tablespoons butter.
03 14 oz sweetened condensed milk.
04 1 cup blueberries.
05 1 tablespoon lemon juice.
06 2 teaspoons cornstarch.
07 1/8 teaspoon salt.

Instructions

Step 01

Heat blueberries with cornstarch and lemon until thickened. Strain, then cool it off.

Step 02

Grease parchment paper and line the 8x8 pan with it.

Step 03

In a double boiler, melt together the white chocolate, butter, milk, and salt. Stir it until it's creamy.

Step 04

Mix in most of the blueberry sauce but save a little for later. Don't blend too much.

Step 05

Pour the mixture in the pan, add dots of extra filling, and swirl it gently. Let it chill for 2 hours.

Step 06

Take it out of the pan, pull off the parchment, then cut it into pieces.

Notes

  1. Stays fresh in the fridge for a week.
  2. Can be frozen for up to 2 months.
  3. Swirls turn out better if you don't overmix.

Tools You'll Need

  • Strainer.
  • 8x8 pan.
  • Double boiler.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 185
  • Total Fat: 9 g
  • Total Carbohydrate: 24 g
  • Protein: 3 g