White Chocolate Blueberry Fudge is fantastic! Fudge it's not just for Christmas anymore.
Course Appetizer, Dessert, Fudge, Holiday
Prep Time 10 minutesminutes
Cook Time 6 minutesminutes
Total Time 16 minutesminutes
Servings 8
Author Lynn / Turnips 2 Tangerines
Ingredients
2tablespoonsbutter, plus 1/2 tablespoon for panplus 1/2 tablespoon to grease pan
2/3cupevaporated milk
1 1/2cupsgranulated sugar
1/4teaspoonblueberry salt, plus more for garnish
2cupsmini marshmallows
12oz bagpremier white chocolate chips
1/3cupground almonds
13.5 oz bagsweetened dried blueberries
1teaspoonalmond extract
Instructions
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.