December 19, 2007
White Chocolate and Blueberry Fudge
When you think fudge you automatically think rich and chocolatety, but it doesn't have to be that way. Recently we took a jaunt down Peanut Butter Fudge Lane and that made me start thinking about fudge in general. That little journey made me wonder how White Chocolate Fudge would turn out and then I went a step further and thought that some dried blueberries would make the white chocolate taste all the better!
This take on fudge is different, but different doesn't necessarily mean bad. The white chocolate and blueberries meld together and provide a wonderful compliment for each other. If you've got a white chocolate lover and/or fruit lover on your Christmas list this year, then this fudge is the fudge for you!
What You'll Need:
3 cups of organic cane sugar
1 1/2 sticks of butter
2/3 cups of evaporated milk
12 ounces of white chocolate chips (Note: I recommend Ghirardelli.)
1 7.5 ounce jar of marshmallow cream (Note: Look for one with no high fructose corn syrup.)
2 teaspoons of vanilla
2 cups of dried blueberries (Note: If you've never seen these before they are like raisins only made from blueberries instead of grapes.)
Melt butter, sugar and evaporated milk until smooth. Bring to a rolling boil over medium heat stirring almost constantly. You want to reach soft ball stage (235 F) and you can gauge this by using a candy thermometer to determine temperature. This process takes roughly 3-5 minutes depending on your stove top. Keep an eye on the mixture. Given you are using white chocolate you don't want the mixture to brown at all. Also anything that is cooked with sugar over heat can scorch quickly so make sure you watch and stir!
Remove pan from heat and stir in marshmallow cream until smooth. (Note: To make the marshmallow cream come out of the jar easier pop it in the microwave for 20-30 seconds and it should slide right out.) Next add white chocolate and stir until melted and smooth. Add vanilla and blueberries and stir to mix. Pour white chocolate/blueberry mixture into a 13 X 9 inch pan that has been buttered liberally and spread out to the corners of the dish using a rubber spatula or a wooden spoon. Let cool to room temperature and cut into small squares.
This fudge can be stored in the fridge or even freezer if you want until you are ready to use it, but that isn't necessary. It will last about a week at room temperature.
Notes: You could add in other dried berries to change it up a bit. Dried cherries or Goji berries would work wonderfully.
Posted by Dianne at December 19, 2007 7:03 AM
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Oh, that's evil. That looks so good I'd suffer just to eat it. Thank you for sharing it on Friday Foodie Fix.
Posted by: Diane-thewholegang at June 12, 2009 8:18 AM
White chocolate.... blueberries.... = fudge. OMG!!! Where have you been all my life.
Posted by: Rachel at June 12, 2009 10:11 PM
I made this for Xmas gifts a couple of years ago. I was a big hit!
Posted by: Dianne at June 13, 2009 10:03 AM