Description

This Vampire Fudge Recipe is a spooky and easy chocolate treat perfect for Halloween or any occasion craving a rich, creamy, and decadent dessert. Made with high-quality dark chocolate, sweetened condensed milk, and a luscious raspberry swirl, this fudge combines intense chocolate flavor with a vibrant raspberry ‘blood’ effect. The addition of freeze-dried raspberries on top adds texture and a beautiful finishing touch.

Ingredients

Scale

Fudge Base

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
2 tsp non-alcoholic vanilla extract
1/2 tsp fine sea salt

Raspberry Swirl

1/2 cup (150g) good quality raspberry jam or preserves (seedless preferred)
2 tbsp (30g) unsalted butter
Optional: A few drops of red gel food coloring

Garnish

1/4 cup (10g) freeze-dried raspberries, crushed or whole

Instructions

Prepare Pan: Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving generous overhangs to lift the fudge out easily. Lightly spray the pan before lining to help the parchment stick securely.
Melt Fudge Base: In a heavy-bottomed saucepan, combine the dark chocolate, sweetened condensed milk, and unsalted butter. Melt over low to medium-low heat, stirring constantly for 7 to 10 minutes until the mixture is smooth, glossy, and lump-free.
Flavor Fudge Base: Remove the saucepan from heat and quickly stir in the vanilla extract and fine sea salt until fully incorporated for enhanced flavor.
Prepare Raspberry Swirl: Gently heat the raspberry jam and unsalted butter in a small microwave-safe bowl or saucepan until melted and smooth. Add a few drops of red gel food coloring if you desire a more intense ‘blood red’ color.
Assemble and Swirl: Pour two-thirds of the warm chocolate fudge into the prepared pan and spread evenly. Drizzle half of the raspberry mixture over it. Dollop the remaining chocolate fudge on top, then drizzle the remaining raspberry swirl. Use a skewer or knife to gently swirl the layers creating marbled patterns without over-mixing.
Garnish and Chill: Evenly sprinkle crushed or whole freeze-dried raspberries on top. Refrigerate for at least 3 to 4 hours, preferably overnight, until the fudge is thoroughly chilled and firm.
Slice and Serve: Use the parchment paper overhangs to lift the fudge slab onto a cutting board. Heat a large sharp knife under hot running water, dry it, and cut fudge into 1-inch squares. Reheat and dry the knife between cuts for clean edges.
Storage: Store fudge in an airtight container at room temperature for up to 1 week or refrigerate for 2 to 3 weeks. If stacking, separate layers with parchment paper. Before serving, let the fudge come to room temperature for 15-20 minutes for best texture and flavor.

Notes

Use high-quality dark chocolate with 60-70% cocoa for the best rich flavor and texture.
The red gel food coloring is optional but creates a more dramatic raspberry ‘blood’ effect.
Heating the knife before slicing ensures smooth, clean cuts without cracking the fudge.
Freeze-dried raspberries add a crunchy texture and bright tartness to the rich fudge.
Refrigeration is recommended for firmer fudge, but allow to come to room temperature before serving to soften slightly.
Line the pan well with parchment paper to lift the fudge out easily for cutting.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: Vampire fudge, Halloween chocolate treat, raspberry swirl fudge, easy fudge recipe, dark chocolate fudge