Decadent, rich, and sweet, this recipe for Blueberry Pie Fudge is everything you want in a dessert and more!
Author:Norann Oleson
Prep Time:30 minutes
Chilling Time:3 hours
Total Time:3 hours 30 minutes
Yield:Serves 8-10 1x
Category:Desserts
Ingredients
Scale
1 cup fresh or frozen (unthawed) blueberries
1 tablespoon lemon juice
2 teaspoons cornstarch
1 can (14 ounces) sweetened condensed milk
20 ounces white chocolate
3 tablespoons unsalted butter, cubed, at room temperature
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Instructions
Combine the blueberries, lemon juice, and cornstarch in a medium-sized saucepan.
Bring to a simmer over medium heat.
Stir frequently, mashing the blueberries slightly, until the mixture thickens—approximately 10 to 12 minutes.
Remove the pan from the heat and set aside.
Take 3 tablespoons of liquid from the pan and put it in a separate bowl.
Grease an 8- or 9-inch baking dish with butter or non-stick spray, then line with parchment paper.
Combine the sweetened condensed milk and white chocolate in a medium saucepan. Stir over medium heat until the mixture is melted and smooth, about 10 minutes.
Stir in the butter, vanilla extract, and kosher salt. Remove the pan from the heat and stir in all but the 3 tablespoons of the blueberry reduction.
Stir 1 to 3 times—just enough for the blueberry reduction to mix in just a little.
Use a spatula to transfer the mixture to the greased and lined baking
Drop small spoonfuls of the reserved blueberry reduction onto the fudge, using a toothpick to swirl it into a marbleized pattern.
Put the pan in the refrigerator to let it set for 2 to 3 hours. You can also leave it on the counter to set if your kitchen is cool enough.
Once the fudge is set, slice it into squares and share.
