Make the blueberry sauce. In a small saucepan add blueberries, sugar, lemon juice, and cornstarch over medium heat.
Stir continuously and smash the blueberries until you have a thick sauce like a puree.
Using a fine mesh strainer, push the puree through into a bowl and set aside.
Make the fudge cream. Over a double boiler, add the white chocolate chips, sweetened condensed milk, and butter.
Stir continuously to blend and until all the chocolate is melted.
Line a 9x9 pan with parchment paper.
Pour 1/3 of the white chocolate mixture into the 9x9 pan.
Pour 1/3 of the blueberry sauce on top of the chocolate in the pan.
Using a knife, swirl the white chocolate and blueberry sauce together.
Repeat steps 7-9 two more times.
Place in the fridge to set for at least three hours.
Cut into pieces and enjoy. The fudge can last refrigerated for a week in an airtight container.
I'd suggest using an 8x8-inch pan.
The "fudge" is very thick and difficult to spread. Use the back of a large spoon or a silicon spatula to press the white chocolate fudge into layers.
I made this twice. The second time I added 2 tablespoons of heavy cream to the white chocolate chips, which made the texture a bit more creamy.
Don't use the microwave to melt the white chocolate chips with sweetened condensed milk and butter. The white chocolate easily overheats and will cause the mixture to turn grainy.
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