Blueberry Muffin Fudge (Print version)

Creamy white chocolate fudge with fresh blueberries, muffin-style crumbs, and a crisp honey oat topping.

# Ingredients:

For the fudge

01 - 1/2 cup (113 g) unsalted butter, softened
02 - 1 cup (200 g) granulated sugar
03 - 1 cup (125 g) all-purpose flour, heat-treated and cooled
04 - 1/2 teaspoon fine salt
05 - 1 teaspoon vanilla extract
06 - 1 can (14 oz or 397 g) sweetened condensed milk
07 - 2 cups (340 g) white chocolate chips or chopped white chocolate
08 - 1 cup (150 g) fresh blueberries, rinsed and patted very dry
09 - 1/4 teaspoon blue gel food coloring, optional
10 - 1/4 teaspoon purple gel food coloring, optional

For the oat topping

11 - 1 cup (90 g) old-fashioned oats
12 - 1/2 cup (100 g) packed light brown sugar
13 - 1 teaspoon vanilla extract
14 - 1 tablespoon honey
15 - Pinch of fine salt

# Instructions:

01 - Line a 9-inch square pan with parchment paper, leaving overhang on two sides. Lightly smooth the paper into the corners.
02 - Place the flour in a microwave-safe bowl. Microwave for 1 minute, stir, then microwave for 15-30 seconds more until it reaches 165°F. Let it cool completely.
03 - Beat the softened butter, granulated sugar, vanilla, and salt until smooth. Add the cooled flour and beat until thick and evenly mixed.
04 - Combine the sweetened condensed milk and white chocolate in a microwave-safe bowl. Heat in 15-second bursts, stirring after each, until smooth and glossy.
05 - Beat the melted chocolate mixture into the butter base. Fold in the dry blueberries gently, then add small dabs of gel color and stir only once or twice for a marbled look.
06 - Spread the fudge into the prepared pan and smooth the top. Refrigerate for at least 6 hours, or overnight, until firm enough to slice.
07 - Heat the oven to 400°F. Stir oats, brown sugar, vanilla, honey, and a pinch of salt together. Spread on a parchment-lined sheet and bake for 7-10 minutes, stirring once, until lightly golden. Cool completely.
08 - Lift the fudge from the pan, sprinkle with the cooled oat topping, and cut into small squares with a sharp knife. Keep chilled until serving.

# Good to know:

01 - Chill time is at least 6 hours and is not included in the cook time.
02 - Heat-treated flour should reach 165°F before it is used in this no-bake fudge.
03 - Best served cold for clean edges and a firm bite.

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