Description
Delight in this luscious Blueberry Muffin Fudge that combines the creamy richness of white chocolate and sweetened condensed milk with fresh blueberries and a colorful swirl of blue and purple food coloring. Topped with a crunchy, golden oatmeal brown sugar mix, this unique treat offers a decadent twist on traditional fudge, perfect for breakfast-inspired indulgence or sweet snacking.
Ingredients
Scale
Fudge Base
- 1 stick butter (softened)
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon salt
- 1 cup blueberries (rinsed and dried, plus extra for topping)
- 1 can Eagle-brand sweetened condensed milk
- 2 cups white chocolate (melted)
- 1 teaspoon blue food coloring gel
- 1 teaspoon purple food coloring gel
Topping
- 1 cup oatmeal
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 3 teaspoons honey
Instructions
- Prepare the Pan: Line the bottom of a 9 x 9 inch square pan with parchment paper and set aside to ensure easy removal of the fudge.
- Mix Butter, Sugar, and Vanilla: In the mixing bowl of a stand mixer, cream together the softened butter, sugar, and vanilla until the mixture is smooth and creamy.
- Heat and Stir Flour: Place the flour in a microwave-safe bowl and heat for 1 minute. Remove and stir well, then microwave for an additional 15 seconds and stir again to ensure the flour is hot and slightly cooked.
- Combine Flour with Butter Mixture: Add the warmed flour to the mixer bowl and blend thoroughly until well combined into the butter and sugar mixture.
- Melt Sweetened Condensed Milk and White Chocolate: In a microwave-safe bowl, combine the Eagle-brand sweetened condensed milk and white chocolate. Microwave at 15-second intervals, stirring between each, until smooth and creamy.
- Add Melted Chocolate Mixture: Pour the melted milk and white chocolate mixture into the mixing bowl and blend well to combine everything evenly.
- Add Blueberries and Colouring: Gently fold in the blueberries using the mixer on low speed for just a couple of turns to avoid crushing them.
- Swirl Food Coloring: Add the blue food coloring gel and mix on low speed for one gentle swirl around the bowl, then add the purple food coloring and repeat with one more gentle swirl to create a marbled effect.
- Pour Fudge into Pan: Remove the mixing bowl and pour the fudge mixture evenly into the prepared pan. Smooth the top with a spoon or spatula.
- Chill Fudge: Place the pan in the refrigerator and chill overnight for the best texture and flavor set.
- Prepare Topping Mixture: While the fudge firms in the fridge, line a cookie sheet with parchment paper. In a bowl, combine oatmeal, brown sugar, vanilla, and honey. Stir well until fully blended.
- Bake Topping: Spread the oatmeal mixture evenly on the parchment-lined cookie sheet. Bake in a preheated oven at 400°F (205°C) for about 10 minutes, stirring occasionally to prevent burning and to achieve a golden brown color.
- Cool Topping: Once golden brown, remove the topping from the oven and let it cool completely.
- Serve: Cut the chilled fudge into 2 x 2 inch squares, sprinkle the cooled oatmeal topping and a few extra blueberries on each piece, then serve and enjoy this delightful treat.
Notes
- Microwaving the flour partially cooks it to remove any raw taste.
- Be careful when melting the white chocolate and condensed milk; do it in short intervals to prevent scorching.
- Swirling the food coloring gently creates a pretty marbled effect without over-mixing.
- Watch the oatmeal topping closely in the oven as it can burn quickly once it starts to brown.
- Chilling overnight improves the fudge’s texture and flavor.
- Use parchment paper for easy removal of fudge and topping cleanup.
