So… you’re here for Vampire Fudge, huh? 😉 Good call, my friend. Whether you’re planning a killer Halloween party, trying to impress your vampire-obsessed bestie, or just want to indulge in some spooky vibes for no reason at all — this sinfully sweet and slightly creepy fudge has your name written all over it.
I’ve made this recipe more times than I care to admit (don’t judge me — it’s that good). Let me walk you through this delightful mess of chocolate, “bloody” raspberry drizzle, and enough sweetness to wake the dead. Sound good? Awesome. Let’s sink our teeth into it.
What is Vampire Fudge, Anyway?
Before we whip out the cauldron (or saucepan, if you’re boring like me), let me explain what makes Vampire Fudge so magical.
At its heart, it’s a rich, creamy chocolate fudge. But the magic comes when you swirl in vibrant red “blood” sauce, usually made with raspberry or strawberry puree. Not only does it look super cool (hello, Instagram), but it also adds a tart little punch to balance out all that chocolatey sweetness.
And the best part? It looks fancy, but it’s ridiculously easy to make. Like, if you can stir and pour, you can handle this. Trust me — I’m no pastry chef, and even I nail it every time.
Why You’ll Love Vampire Fudge
Still not convinced? Fine. Here are a few reasons why this treat deserves a spot in your kitchen:
- It’s spooky AND delicious: Perfect for Halloween or a vampire-themed movie marathon.
- It’s super easy: Minimal ingredients, no candy thermometer, no drama.
- It’s a crowd-pleaser: Kids and adults alike love the creepy-cool presentation.
- It’s customizable: Not a raspberry fan? Swap in strawberry, cherry, or even pomegranate sauce.
Honestly, if you don’t love this fudge, I have to assume you’re a vampire yourself… because it’s impossible to resist.
Ingredients You’ll Need for Vampire Fudge
Here’s what you’ll need to make this fang-tastic dessert:
For the fudge:
- 3 cups semi-sweet chocolate chips (because more chocolate = more happiness)
- 1 can (14 oz) sweetened condensed milk
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt (optional, but it really brings out the chocolate flavor)
For the “blood” sauce:
- 1 cup fresh or frozen raspberries
- 2–3 tablespoons sugar (to taste)
- 1 tablespoon lemon juice
- Optional: a few drops of red food coloring for extra drama
That’s it. No weird, fancy ingredients. Just the good stuff.
How to Make Vampire Fudge (Step by Step)
Alright, enough talk — let’s make some fudge already.
Step 1: Make the “Blood” Sauce
- Toss the raspberries, sugar, and lemon juice into a small saucepan.
- Cook over medium heat until the berries break down and the sauce thickens (about 5–7 minutes).
- Strain the sauce through a fine mesh sieve to remove the seeds (unless you’re into that crunchy vibe — no judgment).
- Optional: Stir in a couple drops of food coloring for an extra bloody look. Set aside to cool.
Step 2: Make the Fudge
- Line an 8×8 inch pan with parchment paper (seriously, don’t skip this — future you will thank you).
- In a medium saucepan, combine chocolate chips, sweetened condensed milk, butter, and salt.
- Heat over low, stirring constantly until everything melts together into smooth, glossy goodness.
- Stir in the vanilla.
Step 3: Assemble the Vampire Fudge
- Pour the fudge into the prepared pan and smooth out the top.
- Drop spoonfuls of the raspberry sauce randomly over the fudge.
- Use a toothpick or knife to swirl the sauce into the fudge, creating your desired level of gore.
Step 4: Chill & Slice
- Pop the pan into the fridge for about 2 hours or until firm.
- Cut into squares and marvel at your spooky masterpiece.
FYI: This fudge keeps well in the fridge for up to a week (if you can resist eating it all in one sitting).
Pro Tips for Next-Level Vampire Fudge
Because we’re friends, I’ll let you in on a few secrets to make your fudge even better:
- Use high-quality chocolate: Trust me, it makes a difference. Cheap chocolate can taste waxy.
- Don’t overheat the chocolate: Low and slow is the way to go. Burnt chocolate is a tragedy no one deserves.
- Get creative with the “blood”: Try cherry preserves, pomegranate reduction, or even a red wine reduction for an adults-only version.
- Serve chilled: Fudge tends to soften at room temp, so keep it cool until ready to serve.
And for the love of all that is spooky — don’t skimp on the swirling. The more dramatic, the better.
Fun Variations to Try
If you’re feeling extra (and I know you are), here are a few ways to mix it up:
Black & Red Gothic Fudge
Use dark chocolate for the fudge and a bold raspberry sauce for an ultra-gothic look.
White Chocolate Vampire Fudge
Swap the semi-sweet chocolate for white chocolate and swirl in raspberry sauce for a creepy-bleeding effect on a pale base.
Boozy Vampire Fudge
Add a splash of raspberry liqueur (like Chambord) to the sauce for a grown-up treat. Just don’t serve this one to the kids — unless you’re aiming for chaos.
When to Serve Vampire Fudge?
Oh, you mean besides “always”? 😏
Here are a few perfect occasions to whip up a batch:
- Halloween parties (obviously)
- Movie nights (Twilight marathon, anyone?)
- Vampire-themed birthdays
- Or just because you’re in the mood to freak out your coworkers at the office
Basically, if you like chocolate and don’t mind getting a little dramatic — this fudge is your new bestie.
FAQ: Everything You’ve Ever Wondered About Vampire Fudge
Can I use frozen berries for the sauce?
Absolutely! Just thaw them first and maybe cook the sauce a little longer to reduce extra water.
Do I need a candy thermometer?
Nope! That’s the beauty of this recipe — no fancy tools required.
Can I make it ahead of time?
Yup. You can make it a day or two in advance. Just keep it in an airtight container in the fridge.
Does it freeze well?
Oh, totally. Just wrap individual squares tightly and store them in the freezer. When you’re ready to eat, let them thaw in the fridge.
Why I’m Obsessed With This Recipe
Okay, real talk? The first time I made Vampire Fudge was for a last-minute Halloween party. I was broke, tired, and honestly just wanted to impress a certain someone (spoiler: they loved it and asked me for the recipe). Ever since then, it’s been my go-to spooky dessert.
It’s foolproof, looks impressive without being fussy, and everyone freaks out (in a good way) when they see it. Plus, it makes me feel like I belong on one of those Pinterest boards with the perfectly styled desserts — even though my kitchen usually looks like a chocolate crime scene.
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Final Thoughts about Vampire Fudge
So, there you have it — the Vampire Fudge recipe you didn’t know you needed but now can’t live without. It’s creepy, delicious, and way easier to make than it looks.
If you’re tired of boring brownies and basic cookies, this is your chance to level up your dessert game and channel your inner Dracula (minus the whole blood-sucking thing, of course).
So what are you waiting for? Grab your chocolate, whip up some “blood,” and get swirling. IMO, it’s one of the most fun and foolproof ways to make people say “wow” at your next party — or just when you’re binge-watching vampire flicks solo.
And if someone asks for the recipe? Don’t worry — you can totally pretend it’s an ancient family secret. I won’t tell. 😉
Happy haunting, my friend — and don’t forget to save me a piece! 🧛♂️
Vampire Fudge Recipe
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 can 14 oz sweetened condensed milk
- ¼ cup unsalted butter
- 1 tsp vanilla extract
- ½ cup seedless raspberry jam red for “blood” effect
- Red food coloring optional, for deeper color
- Pinch of salt
Instructions
- Line an 8x8-inch baking dish with parchment paper.
- In a saucepan, melt chocolate chips, condensed milk, and butter over low heat.
- Stir in vanilla extract and salt until smooth.
- Pour half the fudge mixture into the prepared pan.
- Spread raspberry jam over the layer, mixing in a drop or two of red food coloring for vivid color.
- Pour remaining fudge mixture on top and spread evenly.
- Chill in the refrigerator for at least 2 hours until set.
- Cut into squares and serve.
Notes
- Use white chocolate instead of semi-sweet for a “ghostly” twist.
- Store in an airtight container in the fridge for up to 1 week.
- For a firmer fudge, increase chilling time to overnight.
