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+ servings

White Chocolate Blueberry Fudge

White Chocolate Blueberry Fudge is fantastic! Fudge it's not just for Christmas anymore.
Course Appetizer, Dessert, Fudge, Holiday
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 8
Author Lynn / Turnips 2 Tangerines


  • 2 tablespoons butter, plus 1/2 tablespoon for pan plus 1/2 tablespoon to grease pan
  • 2/3 cup evaporated milk
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon blueberry salt, plus more for garnish
  • 2 cups mini marshmallows
  • 12 oz bag premier white chocolate chips
  • 1/3 cup ground almonds
  • 1 3.5 oz bag sweetened dried blueberries
  • 1 teaspoon almond extract


  • 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.