Go Back

Vampire Fudge

A blood-red swirled white chocolate fudge with a cherry glaze, perfect for Halloween.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
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

  • 8x8-inch baking pan
  • Medium Saucepan
  • Small saucepan
  • Fine-Mesh Sieve
  • Mixing bowls

Method
 

  1. Line an 8x8 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.