Line an 8x8 square baking dish with parchment paper, letting a bit hang over the edges for easy removal later. This will help prevent sticking and make slicing the fudge a breeze.

Place the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each round, until the chocolate is fully melted and smooth. Be careful not to overheat, as white chocolate can scorch easily.

In a large mixing bowl, combine the melted white chocolate with the sweetened condensed milk, stirring until fully incorporated. Add the dried blueberries and gently fold them in, ensuring they’re evenly distributed throughout the mixture.

Pour the fudge mixture into the prepared baking dish. Use a spatula to spread it evenly to all edges, smoothing the top as best as you can.

Drop a few small dots of blue food coloring across the surface. Use a butter knife or toothpick to gently swirl the color into the fudge, creating a marbled effect. Be careful not to overmix - just a few swipes will do.

Cover the pan with plastic wrap or foil and place it in the refrigerator for at least 4 hours, or until the fudge is firm and set. For best results, let it chill overnight.

Once fully set, lift the fudge out of the pan using the parchment paper overhang. Place it on a cutting board and slice into 25 small squares (5 rows by 5 rows). Store in an airtight container at room temperature for up to a week or refrigerate for a longer shelf life.

Now, all that’s left to do is enjoy this creamy, blueberry-studded fudge one delicious bite at a time!