Description
Vampire Fudge is a decadent layered white and chocolate fudge with a spooky red swirl, perfect for Halloween or any festive occasion. This no-bake treat features a rich chocolate layer topped with a vibrant red vanilla-flavored fudge that sets beautifully in the fridge, making it a visually stunning and delicious dessert.
Ingredients
Scale
Chocolate Layer
- 1 1/2 cups white chocolate chips
- 1/2 can (7 oz) sweetened condensed milk
- 1/4 cup cocoa powder
- 2 tablespoons butter
- 1/2 teaspoon black food coloring (optional for extra darkness)
Red Fudge Layer
- 1 1/2 cups white chocolate chips
- 1/2 can (7 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- Red food coloring (to desired color)
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides to easily lift out the fudge after it has set.
- Make the Chocolate Layer: In a medium saucepan over low heat, combine 1 1/2 cups white chocolate chips, 1/2 can sweetened condensed milk, 1/4 cup cocoa powder, and 2 tablespoons butter. Stir continuously until the mixture is fully melted and smooth. Add black food coloring if you want a darker chocolate layer. Pour this warm fudge into the prepared pan and spread evenly. Chill in the refrigerator for about 10 minutes to firm slightly.
- Make the Red Fudge Layer: In another saucepan over low heat, melt the remaining 1 1/2 cups white chocolate chips with the other 1/2 can of sweetened condensed milk, stirring constantly until smooth. Remove from heat and stir in 1 teaspoon vanilla extract. Add red food coloring a little at a time until the mixture reaches your desired bright red color.
- Assemble the Fudge: Pour the red fudge layer over the chilled chocolate layer, spreading gently to cover. For a marbled appearance, optionally drag a toothpick or skewer through both layers to create swirling patterns.
- Chill and Serve: Refrigerate the assembled fudge for at least 2 hours, or until completely set. Use the parchment paper overhang to lift the fudge out of the pan. Cut into 16 squares and serve chilled.
Notes
- Ensure the heat is low when melting chocolate to prevent scorching.
- Use high-quality white chocolate chips for the best texture and flavor.
- Red food coloring can be adjusted according to your preferred shade of red.
- To make cutting easier, warm the knife slightly with hot water before slicing.
- Store leftovers in an airtight container in the refrigerator for up to one week.
