White Chocolate Blueberry Fudge Recipes

Steps:

• 1. Place foil in bottom and over sides of 9" square pan, leaving enough foil on sides to lift fudge when firm. Cut cream cheese into small cubes. Rinse and drain blueberries.
• 2. Combine butter, sugar, evap milk and marshmallow cream, and bring to rolling boil over medium heat. Boil for 5 minutes, STIRRING CONSTANTLY. don't stop stirring! (As Jo Anne notes: don't turn your back on it!) Remove from heat and stir in cream cheese and white chocolate chips until melted and mixture is smooth. Carefully stir in blueberries and vanilla.
• 3. Pour into pan and let cool. Refrigerate until firm, at least 2 hours.
• 4. Using foil "handles," lift from pan and place on cutting board.
• 5. Cut into squares and serve.

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!