Blueberry Pie Fudge (Print Version)

# Ingredients:

01 - 20 oz white chocolate blocks.
02 - 14 oz can of sweetened condensed milk.
03 - 3 spoons of butter.
04 - 1 small pinch of salt.
05 - 1 tablespoon of lemon juice.
06 - 1 cup fresh blueberries.
07 - 2 teaspoons of cornstarch powder.

# Instructions:

01 - Simmer the blueberries with the cornstarch and lemon until it thickens up. Strain and keep it aside.
02 - Grease some baking paper and place it inside an 8x8 pan.
03 - Use a double boiler to gently melt the condensed milk, white chocolate, salt, and butter until it’s silky.
04 - Stir most of the blueberry mix into the fudge base, but save a little for the topping. Don’t overdo the mixing.
05 - Spread the mixture into the pan, add the rest of the blueberry filling on top, swirl with a knife, and cool for 2 hours.
06 - Take the fudge out of the pan, remove the paper, and cut it into pieces.

# Notes:

01 - Good in the fridge for about a week.
02 - Can stay frozen for up to 2 months.
03 - Mix lightly for prettier swirls.

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