- Prep your pan: Line an 8×8 or 9×9 square baking dish with parchment paper, leaving overhang for easy removal.
- Make the blood swirl:
In a small bowl, stir preserves with 1 tablespoon of water. Add a few drops of red gel food coloring for deeper “blood” color. Set aside. - Melt the fudge base:
In a medium saucepan over low heat (or in a microwave-safe bowl), combine white chocolate chips, sweetened condensed milk, and butter. Stir continuously until smooth and fully melted. Remove from heat and stir in vanilla and a pinch of salt. - Assemble the fudge:
Pour fudge mixture into the prepared pan and smooth the top. - Add the blood:
Spoon dollops of the red sauce randomly across the surface. Use a toothpick or skewer to gently swirl it through the fudge to create creepy, veiny patterns. Don’t overmix—you want visible streaks of red! - Chill:
Refrigerate for at least 3–4 hours, or until fully set. - Slice and serve:
Once firm, lift fudge out using parchment overhang. Slice into squares and marvel at the gooey blood-like swirls inside! - Pro tip: For clean slices, run your knife under hot water and wipe between cuts.
What to Serve with Vampire Fudge
This fudge is rich and sweet—best served in small squares alongside:
- Halloween snack mix (popcorn, pretzels, candy corn)
- Spooky drinks like red punch, black lemonade, or dry ice mocktails
- A festive dessert board with cookies, gummies, and chocolate
- Hot cocoa with whipped cream for chilly fall nights
Tips for Spooky Success
- Don’t let the fudge boil—gentle heat is key
- Swirl in the red “blood” before the fudge sets
- Want more gooey blood? Add a second swirl layer mid-pour
- Store in the fridge for clean slices and firmer texture
- Use gel food coloring for deeper, more realistic blood tone
Storage Instructions
- Fridge: Store in an airtight container for up to 7 days
- Freezer: Freeze slices individually wrapped for up to 2 months
- Room temp: Okay for a party, but softens after a few hours—best served chilled
