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Creamy Blueberry Pie Fudge

Blueberry Pie Fudge
30 minutes active; 2+ hours inactive to prepare serves 8-10

INGREDIENTS
1 cup fresh or frozen (unthawed) blueberries
1 tablespoons freshly squeezed lemon juice
2 teaspoons cornstarch
Fudge:
1 (14 oz.) can sweetened condensed milk
20 oz. white chocolate
3 tablespoons unsalted butter, cubed, room temperature
1 teaspoon vanilla extract
1/8 teaspoon kosher salt

PREPARATION
Combine blueberries, lemon juice and cornstarch in a medium saucepan over medium heat and bring to a simmer.
Stir frequently and cook, mashing blueberries slightly, until mixture has thickened; 10-12 minutes.
Remove from heat, then (optional), strain blueberry liquid into a separate bowl and set aside. Take 3 tablespoons and place them in a separate bowl.
Grease an 8 or 9-inch baking dish with butter or non-stick spray, then line with parchment paper.
Combine sweetened condensed milk and white chocolate in a medium saucepan over medium heat and mix, stirring continuously, until melted and smooth. 8-10 minutes
Stir in butter, vanilla extract and kosher salt, then remove from heat and stir in all but 3 tablespoons reserved blueberry reduction. Stir 1-3 times, just enough so that blueberry is incorporated, without being too mixed in, then use a rubber spatula and transfer to greased and lined baking dish.
Drop small spoonfuls of reserved blueberry reduction onto fudge, then use a toothpick to swirl it into a marbleized pattern.
Place in refrigerator or set aside until set, 2-3 hours.
Once set, slice into squares and enjoy.