Preparation Steps

• Line an 8x8 baking dish with parchment paper, leaving overhang on two sides. Lightly spray with nonstick spray.
• In a heavy-bottomed saucepan, add blueberries, sugar, lemon juice, and cornstarch over medium-low heat. Simmer until mixture thickens to a pie filling consistency, about 8-10 minutes.
• Pour mixture through a fine-mesh strainer into a bowl. Use a spatula to mash the berries through the strainer, discard the hulls, and chill for 1 hour.
• Melt white baking chips in microwave in 30-second intervals, stirring after each, until smooth.
• Warm sweetened condensed milk in microwave for 45 seconds to 1 minute.
• Stir the warm condensed milk into the melted chocolate until smooth, then fold in the chilled blueberry mixture gently to create a marbled effect.
• Pour the mixture into the prepared baking dish. Cover and refrigerate for 3-4 hours until firm.
• Lift the fudge out with parchment overhang, slice into 6x6 pieces, and serve.