Blueberry Pie Fudge

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!


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 can (14 oz) 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



  1. In a large saucepan, combine blueberries and 1/2 cup water. 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.
  2. Add remaining sugar all at once; return to a rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat; skim off any foam. Let stand for about 30 minutes or until cool enough to handle.

Blueberry Pie Fudge

  1. Line 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. Stir in vanilla and salt.
  3. 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. Refrigerate for 2 to 3 hours or until firm and set. Cut into squares. 


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


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