Blueberry Pie Fudge (Print Version)

# Ingredients:

01 - 1 cup fresh or frozen blueberries.
02 - 1 tablespoon fresh lemon juice.
03 - 2 teaspoons cornstarch.
04 - 14 ounces sweetened condensed milk.
05 - 20 ounces quality white chocolate, chopped.
06 - 3 tablespoons room temperature unsalted butter.
07 - 1/8 teaspoon salt.

# Instructions:

01 - Mix blueberries, lemon juice, and cornstarch in saucepan. Cook until thick, crushing berries while stirring.
02 - Push cooked berry mixture through strainer, scraping bottom to collect smooth puree. Set aside.
03 - Line 8x8 pan with parchment paper, leaving overhang. Lightly grease.
04 - Melt white chocolate, condensed milk, butter and salt in double boiler until smooth, about 10 minutes.
05 - Fold in most of blueberry filling, leaving some for topping. Don't overmix.
06 - Pour into pan, add remaining filling on top, swirl with toothpick. Refrigerate 2 hours.

# Notes:

01 - Keeps in fridge for 1 week.
02 - Can be frozen up to 2 months.
03 - Cut into small pieces when serving.

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