Blueberry Pie Fudge #desserts #frozenrecipes

This natively constructed Blueberry Pie Fudge is remarkable! Made with only 7 fixings. Ideal for gatherings or days it's too hot to even think about baking.

5 years prior I was walking around the promenade when a sign got my attention. "New Blueberry Pie Fudge Sold Here" it read. I was in a split second captivated. What's more, not on the grounds that fudge on the footpath is anything new. Particularly not at the Jersey Shore! In any case, blueberry pie fudge?! The thought alone merited making a refueling break.

So I flew into the store and did a touch of exploring. What's more, by researching, I mean I ate about six examples before at last recognizing the blueberry pie fudge. Outwardly, it was shocking. Pale white chocolate fudge whirled with a dynamic strip of blueberry puree. I needed to have it. Furthermore, have it I did.

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Ingredients
For the Blueberry Pie Filling:

• 1 cup blueberries, fresh or frozen, if using frozen don't thaw first
• 1 tablespoon fresh lemon juice
• 2 teaspoons cornstarch

For the White Chocolate Fudge:

• (1) 14 ounce can sweetened condensed milk
• 20 ounces high-quality white chocolate, roughly chopped
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
• 1/8 teaspoon salt

Instructions
For the Blueberry Pie Filling:

1. In a small saucepan combine the blueberries, lemon juice, and cornstarch; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind. Be sure to scrape the bottom of the strainer, which catches a lot of the puree! Set aside until needed.

For the White Chocolate Fudge:

1. Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to hang over the sides; set aside. In a large, heatproof bowl combine the sweetened condensed milk, white chocolate, butter, and salt; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the white chocolate has melted and the mixture is completely smooth, about 10 minutes. Remove from heat and fold in 3/4 of the blueberry pie filling, setting aside about 2 tables for later use. Fold the blueberry pie filling in about 3 or 4 times, but be sure not to over mix. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Dot the remaining blueberry pie filling on top of the fudge and use a toothpick to marble it into the top of the fudge. Refrigerate for at least 2 hours before slicing.
2. Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 week. You may also freeze the fudge, in an airtight freezer safe container for up to two months.

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