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Blueberry fudge recipe

I am a little late with my recipe this week! But better late than never, Today's recipe is for some lovely crumbly blueberry fudge I made as a gift at Christmas. I packaged mine up in snowflake printed bags, along with some other flavours...

But I think they would make a great Valentine's gift!

Tips...
You must use a candy thermometer as making fudge is an exact science.
You can use a heavy based saucepan if you do not have a jug.
Remember the mixture gets very hot, so please take care.

Gluten Free

24 Pieces

Method

Blueberry fudge

  1. Line a 20cm (8") square pan with baking parchment

  2. Lightly mush the blueberries with a fork

  3. Place the fruit, butter, sugar, cream and condensed milk in a heavy based jug

  4. Stir using a wooden spoon over low heat until sugar has dissolved

  5. Now turn up heat to medium and bring mixture to a boil, stirring occasionally so mixture does not stick to bottom of pan

  6. Place candy thermometer in jug and leave until mixture heats to "soft ball", 240 deg F

  7. Remove from heat

  8. Using an electric whisk or food mixer, beat mixture for about 15 minutes until it loses its gloss and starts to lightly crumble

  9. Place mixture into prepared pan and push down so the fudge is an even layer

  10. Leave to set for a few hours

  11. Cut into small squares

  12. Store in airtight container in fridge

Ingredients

Blueberry fudge

  • 75g butter (unsalted )

  • 700g granulated sugar

  • 200ml double cream

  • 200ml condensed milk

  • 200g blueberries (fresh or frozen, defrosted)

See more...

Fudge packaged up
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