Blueberry Fudge with White Chocolate and Blueberry Swirl
By Lucas Morgan
Prep
10 min
Cook
5 min
Total
15 min
Servings
36
Level
Easy
Short microwave heating times will melt white chocolate without scorching it․ Stirring the white chocolate every 30 seconds ensures that it melts evenly in the bowl and doesn't develop an oily or lumpy texture․ The finished dish includes white chocolate fudge and purple ribbons of blueberry preserves (my favorite part)․
Good white chocolate chips are worth buying․ Poor white chocolate chips may be flavorless and have other melting issues․ Use sweetened condensed milk in this recipe rather than evaporated milk․ Unsalted butter helps you regulate the amount of salt in the dip․ Vanilla and salt enhance the white chocolate dip without making it taste too strongly of other flavors․ Do not try to substitute other ingredients for sweetened condensed milk in this recipe․
Microwave the preserves for 15-20 seconds or until they are just soft enough to release from a spoon when added to the pan․ Pierce the preserves a few times with a knife or toothpick․ I typically don't use a knife or toothpick as many times as recommended because doing so will blend the preservatives and other colors in the jelly and lessen the swirl design․ You can also strain larger pieces of fruit through a sieve before using them to increase the swirl effect․
After refrigerating for at least 4 hours‚ lift the block out using the parchment-paper handles and transfer it to a cutting board․ Cut into 36 small pieces․ For smoother sides‚ especially where the swirl gets close to the corner‚ I rinse and dry my knife in hot water between cuts․
Why you'll love this recipe
- Thirty-second microwave rounds partially melt white chocolate․ Stirring the mixture prevents lumps in the batter when baked․
- Parchment flaps make it easy to remove chilled blocks from pans without having to scrape them out of the pans․
- Heating the preserves for 15 to 20 seconds makes them softer‚ allowing them to be drawn through the white layer without digging holes․
- Two passes with the knife produce strips of blueberries on top of the cake․ Overmixing would tint the whole pan purple․
- Four hours in the refrigerator allows slicing into 36 pieces․
- I use unsalted butter in this recipe․ The salt in the recipe won't be overwhelmed by the sugar in the recipe․
Ingredients
- •3 cups white chocolate chips (use a good quality brand)
- •1 can sweetened condensed milk (14 ounces, not evaporated milk)
- •2 tablespoons unsalted butter
- •1 teaspoon vanilla extract
- •¼ teaspoon salt
- •⅓ cup blueberry preserves or jam (warmed slightly)
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving the sides long enough to use as handles.
- 2
Combine the white chocolate chips, sweetened condensed milk, and butter in a large microwave-safe bowl. Microwave in 30-second intervals, stirring after each one, until fully melted and smooth.
- 3
Stir in the vanilla extract and salt until combined.
- 4
Pour the fudge base into the lined pan and spread it into an even layer.
- 5
Warm the blueberry preserves for 15-20 seconds. Spoon them over the fudge, then gently swirl with a knife without overmixing.
- 6
Refrigerate for at least 4 hours, until the fudge is completely firm.
- 7
Lift the fudge out with the parchment handles. Cut into 36 small squares and serve.
FAQ
Nutrition (per serving)
Calories
130
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