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Blueberry muffin fudge

Absolutely! Here's a very, very detailed recipe for a unique and indulgent treat: Blueberry Muffin Fudge. This fudge captures the essence of a warm, buttery blueberry muffin with the creamy richness of classic white chocolate fudge - swirled with real blueberries, muffin crumbles, and a touch of vanilla and lemon to balance the sweetness.

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🫐 Blueberry Muffin Fudge

Yield: About 64 squares (one 8x8-inch pan, cut into 1-inch pieces)
Skill Level: Intermediate (requires attention to timing and temperature)
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 4 hours minimum
Flavor Profile: Sweet, creamy, fruity, buttery, nostalgic muffin taste

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🛒 Ingredients

🔹 For the Blueberry Compote Swirl

Ingredient Amount Notes
Fresh or frozen blueberries 1 cup (150g) Frozen okay; don't thaw
Granulated sugar 2 tbsp Sweetens and thickens
Lemon juice 1 tsp Brightens flavor
Lemon zest ¼ tsp Optional, adds "muffin" brightness
Cornstarch ½ tsp Mixed with 1 tsp water to thicken

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🔹 For the Muffin Crumble Layer

Ingredient Amount Notes
All-purpose flour ¼ cup (30g) Sifted
Granulated sugar 2 tbsp
Light brown sugar 1 tbsp Adds muffin-like flavor
Unsalted butter 2 tbsp, melted For crumb texture
Vanilla extract ¼ tsp Optional
Pinch of salt 1 pinch Balances sweetness

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🔹 For the Fudge Base

Ingredient Amount Notes
White chocolate chips 3 cups (540g) Use good quality
Sweetened condensed milk 1 can (14 oz / 397g) Do not use evaporated milk
Unsalted butter 2 tbsp Adds richness
Vanilla extract 1½ tsp Essential for muffin-like aroma
Pinch of salt 1 pinch Balances sweetness

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🔧 Equipment
• 8x8 inch square pan
• Parchment paper
• Medium saucepan (for fudge)
• Small saucepan (for compote)
• Rubber spatula
• Mixing bowls
• Whisk or fork
• Knife and offset spatula (for swirling)

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🧑‍🍳 Step-by-Step Instructions

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🔹 Step 1: Make the Blueberry Compote Swirl
1. In a small saucepan over medium heat, combine:
• 1 cup blueberries
• 2 tbsp sugar
• 1 tsp lemon juice
• ¼ tsp lemon zest (optional)
2. Stir and cook until blueberries burst and release juices, about 5-6 minutes.
3. In a small bowl, whisk together ½ tsp cornstarch with 1 tsp cold water.
4. Pour slurry into blueberry mixture and stir well.
5. Simmer 2-3 more minutes, until thickened to a jam-like texture.
6. Remove from heat and let cool completely - refrigerate for faster cooling.

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🔹 Step 2: Make the Muffin Crumble
1. In a small bowl, mix:
• ¼ cup flour
• 2 tbsp granulated sugar
• 1 tbsp brown sugar
• Pinch of salt
2. Stir in 2 tbsp melted butter and ¼ tsp vanilla (if using).
3. Mix with a fork until crumbly.
4. Spread on a parchment-lined sheet and bake at 350°F (175°C) for 8-10 minutes until lightly golden and dry.
5. Let cool. Crumble further if needed.

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🔹 Step 3: Line and Prepare the Pan
1. Line an 8x8 inch square pan with parchment paper, leaving overhang on two sides (for easy removal).
2. Lightly grease or butter the paper to ensure smooth removal.

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🔹 Step 4: Make the Fudge Base
1. In a medium saucepan over low heat, combine:
• 3 cups white chocolate chips
• 1 can sweetened condensed milk
• 2 tbsp butter
• Pinch of salt
2. Stir constantly with a spatula until fully melted and smooth - do not overheat or boil.
3. Remove from heat. Stir in 1½ tsp vanilla extract.

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🔹 Step 5: Assemble the Fudge
1. Pour ⅔ of the fudge mixture into the prepared pan and smooth evenly.
2. Dollop half of the cooled blueberry compote in small spoonfuls on top of the fudge. Use a knife or offset spatula to gently swirl.
3. Sprinkle half of the muffin crumble on top and gently press down.
4. Pour remaining fudge mixture on top and spread evenly.
5. Top with the remaining blueberry compote and muffin crumble, swirling again gently.

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🔹 Step 6: Chill
• Cover the pan tightly with foil or plastic wrap.
• Chill in the refrigerator for at least 4 hours, or overnight, until fully set.

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🔹 Step 7: Slice & Serve
1. Lift fudge from pan using parchment overhang.
2. Use a sharp, hot knife (dip in hot water and wipe dry) to cut into 1-inch squares.
3. Clean knife between cuts for neat edges.

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🧊 Storage

Method Time Notes
Refrigerated 1-2 weeks Keep in airtight container
Frozen (wrapped tightly) 2-3 months Thaw in fridge overnight

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💡 Tips & Variations
• Want more texture? Add finely chopped dried blueberries to the fudge base before pouring.
• Add a few drops of blueberry extract for an intense berry kick.
• Use freeze-dried blueberry powder for an extra layer of berry flavor (whisk 1 tbsp into fudge).
• For more muffin flavor, stir in ½ tsp cinnamon and ⅛ tsp nutmeg into the crumble.