Candy Recipes

Blueberry Pie Fudge

All your favorite flavors in one perfect square? Blueberry Pie Fudge is almost too good to be true, but the taste is real. Sweet-tart blueberry jam complements the creamy white chocolate – with vanilla wafer cookies for a little buttery texture. If you love a chocolate-citrus pairing, just add finely grated orange, lemon or lime zest to get the extra kick you crave. Blueberry Pie Fudge also makes a great gift, so don’t hesitate to double the batch and share the love!

Blueberry Pie Fudge


Homemade Blueberry Jam

  • 6 1/2 cups fresh blueberries, coarsely chopped (about 5 pints)
  • 1 package granulated fruit pectin for lower-sugar recipes
  • 4 1/2 cups granulated sugar , divided

Blueberry Pie Fudge

  • 1 pound white chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup unsalted butter
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 tablespoons Homemade Blueberry Jam*
  • 1/4 cup crushed vanilla wafer cookies


Homemade Blueberry Jam

  1. In a large saucepan, combine blueberries and 1/2 cup water.
  2. In a small bowl, stir together pectin and 1/4 cup of the sugar; stir into blueberry mixture. Bring to a rolling boil over high heat, stirring constantly.
  3. Add remaining sugar all at once; return to a rolling boil. Boil for exactly 1 minute, stirring constantly.
  4. Remove from heat; skim off any foam. Let stand for about 30 minutes or until cool enough to handle.

Blueberry Pie Fudge

  1. Line a 9 inch square metal baking pan with enough parchment paper to overhang edges; set aside.
  2. In a heavy-bottom saucepan set over medium-low heat, combine white chocolate chips, sweetened condensed milk and butter; cook, stirring, for 5 to 8 minutes or until melted and smooth.
  3. Stir in vanilla extract and salt.
  4. Spread mixture evenly in prepared pan; smooth top. Drop 4 tablespoons of the jam randomly over top of fudge mixture; swirl together using the tip of a knife or skewer. Sprinkle with crushed cookies.
  5. Refrigerate for 2 to 3 hours or until firm and set.
  6. Cut into squares.


* Remaining jam can be covered and refrigerated for up to 1 week.

Add finely grated orange, lemon or lime zest to fudge for a citrusy variation.


Recipe and photo used with permission from: US Highbush Blueberry Council

Follow Us

God's Rainbow - Noahic Covenant