Blueberry Pie Fudge
intro
Creamy vanilla fudge swirled with tangy blueberry compote and warm pie spice, capturing classic blueberry pie flavor in rich, bite-sized, easy-to-make pieces.
Ingredients
Steps
Prep baking pan
Line a 20cm (8x8 inch) square baking pan with parchment paper, leaving 5cm (2 inch) overhang on two opposite sides to easily lift set fudge out later. Lightly coat the exposed parchment with a thin layer of nonstick cooking spray, then set the prepared pan aside at room temperature.
Cook blueberry compote
Place 150g (1 cup) blueberries, 5ml (1 tsp) fresh lemon juice, and 0.5g (¼ tsp) ground cinnamon in a small heavy-bottomed saucepan over medium-low heat. Cook for 6-8 minutes, stirring occasionally with a silicone spatula, until berries burst and the mixture reduces to a thick, jam-like consistency. Remove the pan from heat, transfer the compote to a small bowl, and let it cool to room temperature for 15 minutes before use.
Melt fudge base
Combine 340g (2 cups) finely chopped white chocolate, 397g (1 ¼ cups) sweetened condensed milk, 57g (4 tbsp) unsalted butter, 1.5g (¾ tsp) ground cinnamon, and 1g (¼ tsp) fine sea salt in a medium heatproof glass bowl. Set the bowl over a small saucepan of gently simmering water (double boiler setup, ensure the bottom of the bowl does not touch the water) over low heat. Stir constantly for 4-5 minutes, until all chocolate and butter are fully melted and the mixture is completely smooth with no visible lumps. Remove the bowl from heat, then stir in 5ml (1 tsp) pure vanilla extract until fully incorporated.
Layer fudge components
Pour half of the warm fudge base into the prepared 8x8 pan, spreading it into a thin, even layer with a small offset spatula. Dollop half of the cooled blueberry compote across the fudge layer in 1-teaspoon sized blobs, then sprinkle 15g (2 tbsp) of the graham cracker crumbs evenly over the compote. Pour the remaining fudge base over the top, spreading gently to fully cover the first layer, then dollop the remaining blueberry compote across the surface in spaced blobs.
Swirl marbled pattern
Run a thin wooden skewer or paring knife through the fudge layers in a loose zig-zag pattern, dragging the tip across the pan both lengthwise and widthwise to create soft, marbled swirls of blueberry and vanilla fudge. Sprinkle the remaining 15g (2 tbsp) graham cracker crumbs evenly across the top of the fudge, pressing very gently with a clean finger to help the crumbs adhere to the surface.
Chill fudge to set
Cover the pan loosely with plastic wrap, then transfer it to the refrigerator to chill for a full 2 hours, or until the fudge is completely firm to the touch and does not leave an indent when pressed lightly with a fingertip. Do not place the fudge in the freezer, as rapid freezing will cause the white chocolate to bloom and develop a dull, white powdery surface.
Cut and serve fudge
Use the parchment paper overhang to lift the fully set fudge block out of the pan, transferring it to a wooden cutting board. Peel away the parchment paper, then use a sharp knife (warmed under hot running water and wiped completely dry between cuts) to slice the fudge into 2.5cm (1 inch) square pieces, yielding 64 total bite-sized pieces (16 servings of 4 pieces each). Serve chilled or at cool room temperature.
Tips
2.Make sure your blueberry compote is fully cooled to room temperature before swirling it into the fudge; warm compote will melt the fudge base and turn the whole pan a muddy purple instead of creating a pretty, distinct marbled pattern.
3.Store cut fudge in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months, separated by layers of parchment paper to prevent pieces from sticking together.
OMG I brought this to our neighborhood block party potluck last weekend and people were hounding me for the recipe all night! The blueberry pie flavor cuts through the rich white chocolate fudge so perfectly, it’s not too cloying at all. Game changer for my summer dessert spread!
SO good. I’ve made fudge a dozen times and this is easily top 3. The little pie crumble bits on top? *Chef’s kiss* My roommate ate half the pan before it even fully set, no joke.
My kids loved it! I was worried the blueberry flavor would be too tart for my picky 7 year old but he asked for seconds before he even finished his first piece. Super easy to follow too, which is a win for chaotic weeknights when I don’t have time for fancy baking.
Really tasty! I swapped the regular pie crust crumble for a gluten free shortbread crumble to fit my dietary needs and it turned out amazing. Only reason I’m not giving 5 stars is I had to chill mine an extra 45 minutes longer than the recipe said to get it to set fully, maybe my kitchen was just too warm?
Made this for our post-hike snack stop last weekend and it held up way better than I thought it would in the cooler! The blueberry taste is so bright, it felt like a fancy little reward after 6 miles on the trail. Will definitely make again for our next trip.
I’ve been making fudge for my grandkids every summer for 40 years, and this recipe is such a fun twist on the classic. Tastes just like the blueberry pie I used to bake with my mom when I was a kid, it brought back so many sweet memories.
Made a batch for the office break room and it was gone in 20 minutes flat. People were asking if I bought it from a fancy candy shop, little do they know how dead simple this recipe is! Even our intern who hates fruity desserts went back for a second piece.
Just pulled this out of the fridge to cut and snuck a bite while my daughter wasn’t looking — holy cow this is good. I added a tiny extra drizzle of white chocolate on top for fun, can’t wait to see her face when she gets home from soccer practice.
Super easy to make in my tiny dorm kitchen with just my microwave and mini fridge, no fancy equipment needed which is a huge win. Only note is I wish there was a little more blueberry punch, next time I might swirl in a bit extra blueberry jam into the fudge base before chilling. Still solid though, my whole floor is obsessed.
I cut these into little bite sized pieces and stored them in the freezer for quick sweet treats all week, they freeze SO well! Perfect for when that 3pm sugar craving hits at work, way better than hitting the vending machine.
First time ever making fudge and I didn’t mess it up!!! I was so nervous I’d burn the white chocolate or it wouldn’t set, but the step by step instructions were so clear even a total beginner like me could pull it off. It looks like it came straight out of a fancy bakery!
Took this to my family’s 4th of July cookout and paired it with fresh strawberry skewers and vanilla ice cream for a little red white and blue dessert spread. Everyone raved about how the tart blueberry balanced out the super sweet fudge, chef’s kiss.
Used wild blueberries I picked up at my local upstate farmers market for this and the flavor was out of this world. It’s creamy, fruity, has that perfect little crumble crunch on top — I’m already planning to make a double batch for my best friend’s birthday next week.