Graces Blueberry Fudge Recipes

Steps:

• Grease an 8 x 8 inch square pan.
• In a medium saucepan combine sugar, water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat.
• Slowly pour the strawberry mixture over the beaten egg whites, stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours, or until firm, and cut into squares.

Steps:

• Ganache: Cook the blueberries and sugar over medium heat until juice is syrup like consistency. Strain the blueberries through a fine mesh strainer (chinois). You don't want to have the skins of the berries in the ganache, just the juices. Reserve this liquid.
• Bring the heavy cream to a simmer in a small saucepan. Add the white chocolate and stir frequently or whisk until smooth. This can also be done over a double broiler to risk the chance of scalding the cream and chocolate. Add 2 to 3 tablespoons of the blueberry liquid. A pourable ganache should be held around 90 degrees F. The ganache can be held in refrigeration for 4 days or frozen for 3 months.
• Ice Cream: Puree blueberries in a food processor until the berries are somewhat chunky, similar to a salsa consistency. Whisk the sugar and eggs in a medium mixing bowl until they are thickened and pale yellow. Bring the creams to a simmer in a saucepan (170-degrees F). Slowly whisk the cream mixture into the egg and sugar mixture. Pour entire mixture back into saucepan and bring and cook over low heat, stirring constantly until the custard thickens. If the heat gets too high or boils, the eggs will scramble. Pour the custard through a strainer into a clean bowl. Place in a freezer until cool, then stir in blueberries and vanilla extract. Transfer to an ice cream machine and follow manufacturer's directions or return to freezer and stir occasionally until custard sets.
• Profiteroles: Bring water, milk, and butter to a boil, then add flour all at once, stirring vigorously with a large spoon until mixture groups together. Reduce heat while continuing to stir for one more minute to cook out any excess moisture. Beat the eggs in one at a time with a mixer at low speed or with a spoon. Make sure the paste is smooth before the next egg is added. When all eggs are incorporated, the dough should be smooth and shiny.
• Preheat oven to 400 degrees F.
• Place paste in a large pastry bag and pipe on to a large ungreased cookie sheet in 12 round mounds around 2 to 2 1/ 2-inch in diameter and 1-inch high. Place in 400-degrees for 15 minutes then reduce heat to 350-degrees for roughly 25 to 30 minutes. Profiteroles should be golden brown. Remove from oven and place profiteroles on a rack to cool.
• Cut profiteroles in half. Scoop blueberry ice cream into bottom half of profiteroles and place top half on ice cream. Drizzle with ganache. Top with a dollop of fresh whipped cream and a few fresh blueberries.

Steps:

• In a large bowl, sprinkle 1 envelope unflavored gelatin over cold water; let stand until softened, about 5 minutes.
• In a small saucepan, bring 1/4 cup water to a boil over medium-high. Pour over gelatin mixture; stir in grap juice.
• Divide blueberries evenly among four 6-ounce serving glasses; pour in gelatin mixture, pressing blueberries to submerge them completely.
• Refrigerate until set, at least 1 hour (and up to 5 days, covered).

Steps:

• To dry blueberries:.
• Toss 1-2 cups of blueberries with lemon juice, then spread on waxed paper.
• Make a small cut or hole in each blueberry and let dry for 1 day (until roughly the consistency of fresh raisins).
• Line a 9x9 pan with aluminium foil and set aside.
• Heat milk at medium setting until warm then add sugar.
• Bring to a rolling boil while stirring constantly with wooden spoon.
• Add the marshmallow creme and butter.
• Bring back to a rolling boil for 5 1/2 minutes by the clock (start timing once the boil resumes).
• Add the cream cheese to the boiling mixture about 1 minute before the end of the boil.
• If you get brown flakes in the mixture turn down the heat a little.
• Remove from heat and add vanilla chips and blueberries.
• Stir until creamy and all chips are melted.
• Stir in vanilla extract and butter flavor.
• Mix thoroughly and pour into prepared pan.
• Cool.
• Remove from pan, remove foil and cut into squares.

Steps:

• LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
• Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted.
• Add almonds, blueberries and orange peel; stir until well blended.
• SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
• LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.).
• Wrap pieces in cellophane and tie with a bow for a cute gift!