Blueberry Walnut Fudge by Laura     Print this Recipe

Comments

"This fudge tastes so good and is so very easy to make!" by Laura

Equipment

2 quart saucepan, 8 inch square baking dish, wood spoon

Prep Time

15 minutes

Cook Time

5 minutes

Number of Servings

About 25 pieces

Instructions

1. 2 cups of dark or semi-sweet chocolate chips

2. 1/4 cup honey

   Grease lightly a 8 inch square baking pan and put aside. You can also use parchment paper which makes it a lot easier! Melt your morsels and honey in a heavy 2 quart saucepan. Be sure to use the lowest the lowest heat possible. When the morsels begin to melt take the pan off of the oven and stir vigorously. Return the pan to the burner for only a few seconds more and keep stirring until the mixture is smooth. Remove from burner.

3. 1/4 cup of evaporated milk, organic if possible

4. 1/2 cup powdered sugar, organic if possible

5. 1 tsp vanilla extract

   Stir in the vanilla, powdered sugar and evaporated milk. Stir until the mixture is thick and shiny.

6. 1 1/4 cups Frozen Wild Blueberries, by Wyman's of Maine

7. 1/2 cup chopped walnuts

   Stir in the blueberries and walnuts and make sure that they are well incorporated into the mixture. Pour into the 8 inch square baking dish. Spread evenly. Refrigerate until firm. This can take between 6-8 hours. Store fudge in the refrigerator so it keeps its firmness. To serve, cut into bite size pieces and serve cold.

Grocery List

• Wild Blueberries, frozen, by Wyman's of Maine
• Walnuts
• Honey
• Powdered sugar, organic if possible
• 4 oz evaporated milk, organic if possible
• Dark or semi-sweet chocolate chips
• Vanilla extract

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