Have you ever needed a last-minute spooky treat for a party? I have. One year, I totally forgot about the office Halloween potluck. I had about an hour to make something that looked cool and tasted great.
That’s when I came up with this super easy Vampire Fudge. It looks impressive with its bloody swirls, but it’s a simple no-bake recipe.
This fudge is so rich and creamy, and you don’t even need a candy thermometer. It saved my neck that day, and it’ll be a huge hit for you too. Let’s make some fudge.
Easy Vampire Fudge (No-Bake & Spooky!)
This recipe is all about getting a big result with little effort. We’re talking smooth, dark chocolate fudge with a creepy-cool red swirl that looks just like vampire bites.
What You’ll Need
- 2 cups (12 ounces) semi-sweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- A tiny pinch of salt
- 1/2 cup white chocolate chips
- 1/2 teaspoon red gel food coloring
Tools of the Trade
You won’t need anything fancy for this. Just grab these simple kitchen tools.
- 8×8 inch square pan
- Parchment paper
- A medium saucepan
- A small microwave-safe bowl
- A spatula or wooden spoon
- A toothpick or skewer
How to Make Vampire Fudge
Step 1: Prep Your Pan
Line your 8×8 inch pan with parchment paper. Let some paper hang over the sides. This will help you lift the fudge out easily later.
Step 2: Melt the Chocolate
In your saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and butter.
Heat it on low. Keep stirring until everything is melted and smooth. Don’t let it boil!
Step 3: Add Flavor
Take the pan off the heat. Stir in the vanilla extract and the pinch of salt. The salt really makes the chocolate flavor pop.
Step 4: Spread the Fudge
Quickly pour the chocolate mixture into your prepared pan. Use your spatula to spread it into an even layer.
Step 5: Make the “Blood”
Put the white chocolate chips in the small bowl. Microwave them for 30 seconds, stir, then do another 15 seconds if needed. Stir until smooth.
Be careful not to burn the white chocolate; it happens fast.
Step 6: Color It Red
Add the red gel food coloring to the melted white chocolate. Stir until you get a bright, bloody red color.
Step 7: Create the Swirls
Drop spoonfuls of the red mixture over the dark chocolate fudge.
Take your toothpick and drag it through the red drops to create swirls. Don’t overmix, or the colors will get muddy. Just a few simple drags will do.
Step 8: Chill Out
Put the pan in the refrigerator. Let it chill for at least 2 hours, or until it’s firm. This is the hardest part—waiting!
Step 9: Cut and Serve
Once it’s firm, use the parchment paper handles to lift the fudge out of the pan. Place it on a cutting board and cut it into small squares. Serve it up and watch everyone freak out (in a good way).
Pro Tips from a Chef
I’ve made a lot of fudge in my 15 years in the kitchen. Here are a few tricks to make sure yours turns out perfect every time.
- Low and Slow: The biggest mistake people make is melting the chocolate too fast. High heat makes it grainy. Keep your stove on low and stir constantly. Patience is your friend here.
- Use Gel Coloring: Liquid food coloring can make your white chocolate seize up and get clumpy. Gel coloring is concentrated, so you get a deep red without messing up the texture.
- Clean Cuts: For beautiful, clean squares, run your knife under hot water and wipe it dry before each cut. The warm blade will slice through the fudge like butter.
Substitutions and Fun Variations
This recipe is a great starting point. You can easily change things up based on what you have or what you like.
| Ingredient | Substitution Idea | Result |
|---|---|---|
| Semi-Sweet Chocolate | Dark or Milk Chocolate | Richer or sweeter fudge |
| Butter | Coconut Oil | Dairy-free option |
| Vanilla Extract | Peppermint Extract | Mint-chocolate flavor |
Want to get even more creative? Try adding different things to your fudge.
| Variation | How to Add It | Why It Works |
|---|---|---|
| Nutty Fangs | Mix in chopped nuts | Adds a nice crunch |
| Espresso Bite | Add 1 tsp instant coffee | Deepens the chocolate taste |
| Fruity Blood | Use raspberry extract | Adds flavor to the swirl |
Make-Ahead and Storage Tips
This fudge is perfect for making ahead of time. It actually tastes better the next day once the flavors have settled.
Just follow the recipe and keep the uncut block of fudge in the fridge. Wrap it well in plastic wrap. It will stay fresh for up to a week.
When you’re ready to serve, take it out and cut it into squares.
For longer storage, you can freeze it. Cut it into pieces first, then place them in an airtight container with parchment paper between the layers. It will keep in the freezer for about 2 months. Just let it thaw in the fridge for a few hours before serving.
What to Serve with Vampire Fudge
This is a rich treat, so a little goes a long way.
| Pairing Suggestion | Why It’s a Good Match |
|---|---|
| Glass of Milk | Classic, cuts the richness |
| Black Coffee | Balances the sweetness |
| Vanilla Ice Cream | A truly decadent dessert |
FAQs
Q1. Why is my fudge grainy?
Ans: You probably heated the chocolate too quickly or on too high of a heat. Melt everything on low heat and stir it a lot to keep it smooth.
Q2. My fudge isn’t setting. What did I do wrong?
Ans: It just needs more time in the fridge. Give it another hour or two. Also, make sure you used sweetened condensed milk, not evaporated milk. They are not the same thing.
Q3. Can I use a different size pan?
Ans: Yes, but it will change the thickness. A 9×9 inch pan will give you thinner fudge that sets a bit faster. A loaf pan will give you very thick fudge.
Q4. Can I make this dairy-free?
Ans: You sure can. Use dairy-free chocolate chips, coconut condensed milk, and coconut oil instead of butter. It works great and tastes amazing.
Wrapping Up
That’s all there is to it. You now have a spooky, delicious treat that looks way harder to make than it is. It’s the perfect thing to bring to a Halloween party or just to enjoy at home.
Give this Vampire Fudge a try. I promise it’ll be a hit.
When you make it, come back and leave a comment below. I’d love to hear how it turned out for you
