Vampire Fudge: A Sinfully Rich & Spooky Halloween Dessert

As the air turns crisp and the shadows grow long, our culinary instincts turn toward the delightfully macabre. Halloween isn’t just about costumes; it’s a celebration of flavor, fun, and a touch of the theatrical. Enter Vampire Fudge – the ultimate centerpiece for your hauntingly good Halloween spread. This isn’t your grandmother’s fudge. This is a decadent, blood-red, white chocolate-based confection swirled with tart raspberry and crowned with a “blood” drizzle so convincing, it might just make you double-check for a pulse. It’s creamy, it’s sweet with a hint of berry tang, and it’s visually stunning, guaranteed to be the talk of any spooky soiree.

The magic of this Vampire Fudge lies in its beautiful contrast. The base is a luxuriously smooth white chocolate fudge, providing a pale, almost ghostly canvas. Into this, we stir a vibrant, natural raspberry reduction, creating mesmerizing crimson swirls that look like marbleized bloodstone. The final, chilling touch is a glossy cherry “blood” glaze, artfully drizzled over the top to look like fresh droplets. It’s a recipe that balances simplicity with dramatic effect, requiring no candy thermometer and only about 20 minutes of active work. The result? A fudge that’s so deliciously eerie, it walks the perfect line between spooky and sumptuous.

This dessert is more than a treat; it’s a conversation starter. Imagine it presented on a black slate plate at a Halloween party, or packaged in little coffin-shaped boxes as a ghoulish gift. It appeals to both kids, who will adore the creepy-cool vibe, and adults, who will appreciate the sophisticated flavor profile that goes far beyond typical, overly sweet fudge. The raspberry cuts through the richness perfectly, making it surprisingly easy to enjoy just one more piece… if you dare.

Let’s gather our ingredients and conjure up this hauntingly delicious dessert. Whether you’re a seasoned Halloween host or just looking for a fun kitchen project, this Vampire Fudge promises a fudgy, frighteningly good time.

Ingredients

For the Raspberry Swirl:

• 1 cup fresh or frozen raspberries (do not thaw if frozen)
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

For the White Chocolate Fudge Base:

• 3 cups high-quality white chocolate chips
• 1 (14-ounce) can sweetened condensed milk
• ¼ cup unsalted butter, cubed
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt

For the “Blood” Glaze & Garnish:

• ¼ cup seedless raspberry jam or red currant jelly
• 1 tablespoon light corn syrup or honey
• 1-2 teaspoons water, as needed
• Optional: 6-8 maraschino cherries with stems, for garnish

Instructions

1. Prepare the Pan: Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Lightly grease the parchment. Set aside.
2. Make the Raspberry Swirl: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook, stirring and mashing the berries frequently, until the mixture has broken down and thickened to a jam-like consistency, about 5-7 minutes. Press the mixture through a fine-mesh sieve into a small bowl to remove the seeds. Discard the seeds. Let the puree cool slightly while you prepare the fudge base.
3. Create the Fudge Base: In a medium, heavy-bottomed saucepan, combine the white chocolate chips, sweetened condensed milk, and cubed butter. Cook over low heat, stirring constantly and patiently, until the chocolate and butter are completely melted and the mixture is smooth. Do not let it simmer or boil. Remove from heat immediately once smooth.
4. Finish the Base: Stir the vanilla extract and salt into the warm fudge base until fully incorporated.
5. Swirl and Layer: Pour about two-thirds of the white chocolate fudge mixture into the prepared pan, spreading it into an even layer. Dollop about half of the cooled raspberry puree randomly over the fudge layer. Pour the remaining third of the fudge over the top, gently spreading it to mostly cover the raspberry dollops. Finally, dollop the remaining raspberry puree on the very top. Use a knife or a toothpick to swirl the puree dramatically through the top layer of fudge, creating a marbled, blood-red effect. Avoid over-swirling, or the colors will muddy.
6. Chill Until Set: Transfer the pan to the refrigerator. Chill for at least 3-4 hours, or until the fudge is completely firm and set.
7. Make the “Blood” Glaze: When the fudge is nearly set, prepare the glaze. In a small microwave-safe bowl, combine the raspberry jam and corn syrup. Heat in 15-second intervals, stirring between each, until the mixture is loose and smooth. If it seems too thick for drizzling, add water, ½ teaspoon at a time, until it reaches a thick but pourable consistency. Let it cool for 5 minutes.
8. Finish and Serve: Using the parchment paper overhang, lift the entire block of fudge out of the pan and onto a cutting board. Using a large, sharp knife (wiped clean between cuts for neat edges), cut into 1-inch squares. Arrange the squares on a serving platter. Drizzle the warm “blood” glaze over the fudge squares in a haphazard, dripping pattern. If using, place a maraschino cherry on top of a few select pieces for a dramatic, vampiric garnish. Serve immediately or store.

Tips for Fudge Perfection

• White Chocolate Quality is Key: The flavor of this fudge hinges on your white chocolate. Use a brand you enjoy eating on its own. Cheap chips can contain less cocoa butter and more stabilizers, leading to a grainy texture.
• Low and Slow is the Law: When melting the fudge base, keep the heat on the lowest setting. High heat is the enemy of chocolate and will cause it to seize (become a stiff, grainy mess). If it does seize, you can sometimes rescue it by immediately stirring in an extra tablespoon of room-temperature condensed milk or butter off the heat.
• The Swirl Secret: For the best marble effect, your raspberry puree and fudge base should be at similar temperatures. If the puree is cold and the fudge is hot, it won’t swirl nicely. Let the puree cool just until it’s warm, not cold.
• Clean Cuts: For picture-perfect squares, chill the fudge until it’s very firm. Run your knife under hot water, wipe it dry, and make a cut. Repeat for each cut.

Serving Suggestions & Spooky Variations

This Vampire Fudge is versatile in its frightfulness.

• Coffin Platter: Serve the squares on a platter lined with black parchment. Use white icing to draw little crossbones or bats between the pieces.
• Fudge “Bites”: For a party, cut the fudge into smaller, ½-inch cubes and serve with decorative cocktail picks.
• **Chocolate Bat Variation: Add ¼ cup of sifted black cocoa powder to the fudge base along with the vanilla for a dark chocolate “midnight” version. Swirl with the red raspberry for a truly dramatic Dracula-inspired look.
• Vegan Vampire Fudge: Use high-quality vegan white chocolate, coconut condensed milk, and vegan butter. The raspberry puree is naturally vegan.
• Spicy Bite: Add a pinch of cayenne pepper to the raspberry puree for a “vampire’s kiss” with a slow, warm heat.

The Sweet Lore of Halloween Confections

The tradition of making special sweets for Halloween has deep roots that intertwine with ancient festivals and modern immigration. While the Celtic festival of Samhain involved leaving out food for spirits, our modern trick-or-treat candy tradition was heavily shaped by post-World War II America, with the rise of inexpensive, individually wrapped candies. Homemade treats, however, have always held a special, spooky charm. Recipes like this Vampire Fudge hearken back to a time when Halloween parties featured “penny dives” for apples and homemade popcorn balls, witch’s brew punch, and fudge like this—meant to be shared, oohed over, and enjoyed as part of a communal, creative celebration. It’s a delicious way to connect with the playful, creative spirit of the holiday, putting love (and a little faux blood) into every batch.

Storage Information

Store Vampire Fudge in an airtight container in the refrigerator for up to 2 weeks. The layers and flavors actually improve after a day! You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before serving. The “blood” glaze is best added fresh before serving, but you can store glazed fudge in a single layer to prevent sticking.

Vampire Fudge

A blood-red swirled white chocolate fudge with a cherry glaze, perfect for Halloween.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs 10 minutes mins

Servings: 36 pieces

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 130

Ingredients

  

Raspberry Swirl

• 1 cup raspberries fresh or frozen
• 2 tbsp granulated sugar
• 1 tsp lemon juice

White Chocolate Fudge Base

• 3 cups white chocolate chips high-quality
• 1 can (14 oz) sweetened condensed milk
• 0.25 cup unsalted butter cubed
• 1 tsp vanilla extract pure
• 0.25 tsp salt

“Blood” Glaze & Garnish

• 0.25 cup seedless raspberry jam or red currant jelly
• 1 tbsp light corn syrup or honey
• 1-2 tsp water as needed
• 6-8 maraschino cherries with stems, for garnish (optional)

Equipment

• 8×8-inch baking pan
• Medium Saucepan
• Small saucepan
• Fine-Mesh Sieve
• Mixing bowls

Method

 

1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang. Lightly grease. Set aside.
2. Make raspberry swirl: In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat for 5-7 mins, mashing, until thickened. Press through a fine sieve to remove seeds. Cool slightly.
3. In a medium saucepan over LOW heat, combine white chocolate chips, condensed milk, and butter. Stir constantly until completely melted and smooth. Remove from heat.
4. Stir vanilla extract and salt into the warm fudge base until combined.
5. Pour 2/3 of the fudge into the prepared pan. Dollop half the raspberry puree over it. Pour remaining fudge on top. Dollop remaining puree on top. Use a knife to swirl for a marbled effect.
6. Refrigerate for at least 3-4 hours, until completely firm.
7. Make glaze: Combine jam and corn syrup in a microwave-safe bowl. Heat in 15-sec intervals until smooth. Thin with water if needed for drizzling. Cool 5 mins.
8. Lift fudge from pan using parchment. Cut into 1-inch squares. Drizzle with glaze and top with cherries if using. Serve.

Notes

Use high-quality white chocolate for best texture. Fudge stores well in an airtight container in the fridge for 2 weeks. Glaze is best added just before serving.