Blueberry Muffin Fudge
Ingredients:
3 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup dried blueberries
1/2 cup fresh blueberries (plus extra for topping)
1/2 cup crushed vanilla wafer cookies or graham crackers
A few drops of blue and purple food coloring (optional)
Pinch of salt
Directions:
Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a saucepan over medium-low heat, melt the white chocolate chips with the sweetened condensed milk, stirring constantly until smooth.
Remove from heat and stir in vanilla extract, almond extract (if using), and a pinch of salt.
Fold in dried blueberries, food coloring (if desired), and crushed cookies.
Gently stir in fresh blueberries, being careful not to overmix to avoid bleeding color.
Pour mixture into prepared pan and smooth the top. Press a few extra blueberries and cookie crumbs on top for decoration.
Refrigerate for at least 3–4 hours or until firm.
Cut into squares and serve chilled for best texture and flavor.
Prep Time: 15 minutes | Chill Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 185 kcal per square | Servings: 16 squares
Tips:
For a softer texture, let the fudge sit at room temperature for 5–10 minutes before serving.
Add a sprinkle of lemon zest for a bright twist on the blueberry flavor.
#blueberryfudge #fudgerecipe #easyfudge #nobakedessert #blueberrylove #dessertbars #sweettooth #berrydelight