Ingredients  
Topping  
1/2 cup frozen blueberries  
2 tbsp granulated sugar  
1 tbsp freshly squeezed lemon juice  
2 1/2 tsp cornstarch

For the white chocolate fudge  
3 cups good quality white baking chocolate  
1 cup sweetened condensed milk

Method  
1. Line an 8x8 pan with parchment paper. Leave an overhang to lift the fudge out.  
2. Add the frozen blueberries, sugar, lemon juice, and cornstarch to a 1 to 2 quart heavy bottomed saucepan over medium heat. Bring the mixture to a low simmer, whisking frequently to break up the berries until the mixture thickens. This should take about 10 min.  
3. Place a fine mesh strainer over a medium-sized bowl. Add the blueberry mixture to the strainer. Use a silicone spatula to mash the berry mixture through the strainer. Once you have extracted all the strained, thickened blueberry topping, discard the hulls. Cover and chill in the refrigerator for 1 hour.  
4. Add the white baking chips and the condensed milk to a large microwave-safe bowl. Microwave for 1 min, stir and continue heating for 30 second intervals. Continue to stir well after each interval until the chocolate is melted and smooth.   
5. Add the blueberry mixture to the white chocolate mixture fold 3-4 times. Be sure to not over-mix the blueberry pie filling; you just want a marbled effect.   
6. Pour the fudge into the prepared baking dish. Smooth the top of the fudge. Cover with aluminum foil or plastic wrap and chill in the fridge for at least 3-4 hours.   
7. Remove the fudge from the pan by the parchment paper overhang. Cut into squares. Keep refrigerated until ready to serve.

Stephanie Keeping - spaceshipsandlaserbeams.com

Blueberry Fudge