Introduction

This Vampire Fudge is a delightfully spooky and easy chocolate treat perfect for Halloween or any time you want a rich, decadent dessert. Combining smooth dark chocolate with a vibrant raspberry swirl, it’s both visually striking and irresistibly delicious.

The image shows a stack of three rich, dark chocolate brownies on a dark surface with red crumbs scattered around. Each brownie has two visible layers: a dense, smooth blackish-brown base topped with a glossy, thick red layer that has a slightly uneven texture and sharp edges. The top red layer looks shiny and slightly cracked in places, adding texture. The brownies are cut into squares and stacked unevenly, giving a close-up view of the layers and textures, with some red crumbs and a few dark drips on the surface nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz (680g) high-quality dark chocolate, chopped or chips (60-70% cocoa)
Two 14-oz (397g each) cans full-fat sweetened condensed milk
4 tbsp (56g) unsalted butter, cut into pieces (for fudge base)
2 tsp non-alcoholic vanilla extract
1/2 tsp fine sea salt
1/2 cup (150g) good quality raspberry jam or preserves (seedless preferred)
2 tbsp (30g) unsalted butter (for raspberry swirl)
1/4 cup (10g) freeze-dried raspberries, crushed or whole
Optional: A few drops of red gel food coloring

Instructions

Step 1: Line an 8×8-inch (or 9×9-inch) baking pan with parchment paper, leaving generous overhangs. Lightly spray the pan before lining to help the parchment stick.
Step 2: In a heavy-bottomed saucepan, combine the dark chocolate, sweetened condensed milk, and 4 tbsp unsalted butter. Melt over low to medium-low heat, stirring constantly for 7-10 minutes until the mixture is glossy, smooth, and lump-free.
Step 3: Remove the pan from heat, then quickly stir in the vanilla extract and sea salt until fully incorporated.
Step 4: In a small microwave-safe bowl or saucepan, gently heat the raspberry jam and 2 tbsp unsalted butter until melted and smooth. Stir in red gel food coloring if using, for a vivid ‘blood red’ effect.
Step 5: Pour about two-thirds of the warm chocolate fudge into the prepared pan and spread evenly. Drizzle half the raspberry swirl over it. Dollop the remaining chocolate fudge on top, then drizzle the rest of the raspberry mixture over that. Gently swirl with a skewer or knife to create marbled patterns—avoid over-swirl.
Step 6: Sprinkle the crushed or whole freeze-dried raspberries evenly on top. Refrigerate the pan for at least 3-4 hours, or preferably overnight, until the fudge is fully firm.
Step 7: Use the parchment paper overhangs to lift the fudge slab onto a cutting board. Heat a large, sharp knife under hot water, dry it, and cut the fudge into 1-inch squares. Reheat and wipe the knife as needed for clean edges.

Tips & Variations

Use high-quality dark chocolate for the best flavor and a silky texture.
To make the raspberry swirl more vivid, add a few drops of red gel food coloring.
Freeze-dried raspberries add a lovely tart crunch—whole or crushed both work well.
For a nutty twist, sprinkle chopped toasted nuts on top before chilling.

Storage

Store the fudge in an airtight container at room temperature for up to one week, or refrigerate for 2-3 weeks. If stacking layers, separate them with parchment paper to prevent sticking. Before serving, let the fudge sit at room temperature for 15-20 minutes to soften slightly and enhance flavor.

How to Serve

The image shows three stacked dessert squares with three distinct layers each: the bottom layer is dense and dark, almost black like a firm, rich brownie; the middle layer is slightly lighter but still dark and smooth with a thick texture; the top layer is a glossy red, dripping softly over the sides with an uneven, wavy surface. There are small red chocolate pieces scattered around the base on a white marbled texture. The focus is sharp on the front dessert stack, with a dark blurred background that contrasts with the vibrant red on top, making the texture and layers stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but dark chocolate with 60-70% cocoa provides the best rich and balanced flavor for this fudge. Milk chocolate will yield a sweeter, less intense result.

Is it necessary to refrigerate the fudge?

Refrigeration helps the fudge firm up and last longer, but it can be stored at room temperature for up to one week if kept in an airtight container. For longer storage, refrigeration is recommended.