On the Menu Today~
White Chocolate Blueberry Fudge topped with
Blueberry Icelandic Sea Salt.
White Chocolate Blueberry Fudge is easy, peasy.
This particular recipe is one of those no-fail recipes.
I have made this recipe over and over again.
Each and every time I have made this recipe, it has turned out.
By simply changing the nuts, extracts, and dried fruit combinations,
you can make this fudge in many different ways or flavors.
When I first decided to make this fudge,
I wasn’t sure how it was going to turn out.
After all, this fudge is made with mini marshmallows,
white chocolate chips, ground almonds, dried blueberries and
a wonderful Blueberry Icelandic Sea Salt by Nordur Salt.
Not your usual fudge ingredients….at first I was a little bit apprehensive.
Not really sure what to expect.
Well, let me reassure you,
White Chocolate Blueberry Fudge is fantastic!
The flavor combination works great together and
believe it not, this fudge isn’t overly sweet.
The dried blueberries add just the right amount of blueberry flavor and
the white chocolate flavor is always delicious.
If you don’t have almond extract,
you can substitute vanilla extract for the almond.
I only had whole almonds,
which I ground in my mini chopper but
you can easily substitute sliced, slivered or
chopped almonds if you prefer.
A light sprinkling of Blueberry Icelandic Sea Salt,
on each piece of fudge adds that extra ‘oh yeah’
to every delicious bite.
butter, plus 1/2 tablespoon to grease pan
- 5 oz evaporated milk
1 1/2 cups
blueberry salt, plus more for garnish
2 cups mini
- 1 (12 oz) bag premier white chocolate chips
- 1/3 cup ground almonds
- 1 (3.5 oz) bag sweetened dried blueberries
- Line an 8 x 8-inch baking pan with heavy duty foil; grease the foil with 1/2 tablespoon butter.
- Measure 2 tablespoons butter, evaporated milk, sugar, and salt in a medium-sized saucepan. Bring to a boil over medium heat, then boil for 4 to 5 minutes, stirring constantly.
- Remove from heat and stir in marshmallows, white chocolate chips, almonds, dried blueberries and almond extract; keep stirring until marshmallows and white chocolate chips are completely melted.
- Pour into the foil-lined pan. Chill in the refrigerator for at least 4 hours, or until firm. Cut into squares. Sprinkle each square with blueberry salt. Store in the refrigerator, wrapped in plastic.