It’s fresh berry season and who can resist the beauty and exquisite taste of fresh berries? Not me. Before we left for Montana I had this idea for making a white chocolate fudge with blueberries and strawberries for a patriotic dish. Well, I didn’t have all the ingredients on hand that I thought I did, so it was shelved until we returned. Even then, I didn’t have as much white chocolate as I thought I did so it was really soft and had to be frozen to stay firm at all, but it tasted so good I knew I would try again. And frozen ‘fudge’ isn’t a bad thing in summer!
So last week I attempted this again, but I have to tell you that I didn’t improve it much. I think my idea is just fated to failure because, even though I thoroughly dried the fruit before adding it to the white chocolate, it gets a little watery around the fruit and becomes a runny, drippy mess. It only holds together when frozen and it seems to melt rather rapidly. The first time I had better quality white chocolate than the second, too. I’ll probably tinker with this a little more, but I’ll give you what I’ve done so far. Meanwhile, I’m working on a different entry for Sugar High Friday.
18 oz white chocolate
1 can sweetened condensed milk
1 1/2 t. orange extract
fresh blueberries, washed and patted dry
fresh strawberries, washed, chopped, and patted dry
In a heavy pan over low heat, melt the chocolate with the milk, stirring constantly until smooth. Remove from heat and add the extract.
Fold in 3/4 of the fruit. Pour into a buttered pan, 8×10 or 9×13. Sprinkle remaining fruit on top. Freeze until firm.