Before anything else, I want to start by saying that mom makes wonderful desserts. And more importantly, for today's topic, she makes incredible fruit fudge. So, today, I want to present a recipe inspired by her cooking skills. In other words, I took one of her recipes and updated it a bit.

Let me present you the result.

Instructions

• ‍Prepare the Blueberry Syrup: In a saucepan, combine 300g fresh blueberries, 200g sugar, and the juice of one orange.

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• Cook over medium heat for a few minutes, just until the blueberries release their juices, about 3-4 minutes. Do not let the mixture turn into jam.
• Once the sugar has melted and the blueberries have released their juices, remove from heat and use a blender to blend the mixture until smooth.
• Strain the blended mixture through a sieve. Return the syrup to the saucepan and set aside the fruit solids for later use. Do not discard them.

• ‍Incorporate the Butter: Return the syrup to the stove over low heat. Add 140g of butter and stir until melted.
• Transfer the syrup to a large bowl and let it cool slightly. You want it to be warm but not cold.

• ‍Make the Blueberry Topping: In the same saucepan, combine 150-200g fresh blueberries and 50g sugar. Cook over low heat, stirring continuously until it reaches a jam-like consistency. This should take just a few minutes.
• Comine with the fruits from earlier and set aside to cool.

• ‍Prepare the Fudge Mixture: Gradually add 650-800g powdered milk to the warm syrup (the exact quantity depends on how much syrup you end up with), one tablespoon at a time, stirring until fully dissolved.

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• Continue adding and stirring until you achieve a firm yet slightly runny mixture.

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• ‍Assemble the Fudge: Line a 20cm x 20cm tray with cling film. Pour the fudge mixture into the tray.

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• Spread the blueberry topping over the fudge and sprinkle with crushed unsalted pistachios.

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• Cover with cling film and refrigerate for at least 2 hours.

• ‍Serve and Enjoy: After 2 hours, remove from the refrigerator and cut

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• Then serve!

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Why These Ingredients Work

Before we say our goodbyes, let me explain why the ingredients I put together for this fudge recipe make so much sense.

First of all, the combination of fresh blueberries and orange juice creates a vibrant, tangy syrup that pairs perfectly with the rich, creamy texture of the fudge.

Secondly, the crushed pistachios add a delightful crunch, while the butter and powdered milk create a smooth, melt-in-your-mouth texture.

And last but not least, this recipe not only tastes amazing but also provides a good mix of nutrients, including vitamins from the blueberries, healthy fats from the pistachios, and calcium from the powdered milk.

FAQ

Here are some common questions about making fudge:

Q: Will fudge stick to parchment paper?

A: Yes, fudge can stick to parchment paper, but using cling film or lightly greasing the paper can help prevent sticking.

Q: Can fudge be frozen?

A: Yes, fudge can be frozen. Wrap it tightly in plastic wrap and place it in an airtight container before freezing.

Q: Can fudge go bad?

A: Yes, fudge can go bad. It is best stored in an airtight container in a cool place and consumed within 2-3 weeks. Refrigeration can extend its shelf life.

Q: Can fudge be left out?

A: Fudge can be left out at room temperature for short periods, but it should be stored in a cool place to maintain its texture and freshness.

Q: When was fudge invented?

A: Fudge was invented in the late 19th century. Its origins are somewhat unclear, but it is believed to have been created by accident when a batch of caramel was "fudged" or improperly made.

Q: What does fudge mean?

A: Fudge is a type of confectionery made by mixing sugar, butter, and milk, heating it to the soft-ball stage, and then beating the mixture while it cools to create a smooth, creamy consistency.

Conclusion

I hope you will test this dish and tag us along when you do. The full video of the recipe is available on YouTube, so check it out, and don't forget to like and subscribe!

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