Blueberry Pie Fudge
In my opinion, no Summer is complete without a blueberry pie fudge binge! Make a batch now, thank me later 😉
And Because I know someone will ask, the store was titled “Edna’s”. It’s sadly no longer there 🙁
If you try this recipe for Blueberry Pie Fudge, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
Blueberry Pie Fudge
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:
- 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.
Full Recipes>>Blueberry Pie Fudge
