Halloween Bloody Red Velvet Fudge

Line an 8×8-inch baking dish with parchment paper.
In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, butter, and cocoa powder. Melt over low heat, stirring constantly until the mixture becomes smooth and glossy.
Stir in the vanilla extract and add red gel food coloring a little at a time until you achieve a bold, blood-red shade.
Pour the mixture into the prepared pan and spread it evenly.
Chill the fudge for about 1 hour, then drizzle cream cheese frosting or melted white candy melts across the surface in eerie, streaky lines.
For a “bloody” finish, warm the raspberry jam slightly and drip it randomly over the top for a gruesome yet beautiful effect.
Return the fudge to the refrigerator for another hour, or until firm enough to cut. Slice into neat squares before serving.

Dark Chocolate Version: Swap half of the white chocolate for dark chocolate chips to create a deeper, more intense flavor.
Marbled Fudge: Divide the mixture before coloring and leave half uncolored to swirl in a red-and-white marble pattern.
Bloody Cheesecake Fudge: Fold in a few tablespoons of cream cheese before pouring into the pan for a tangy twist.
Extra Crunch: Add crushed red velvet cookies or cookie crumbs on top for a dramatic and textural contrast.

Use gel or paste food coloring for richer color without altering the texture of the fudge.
Avoid overheating the chocolate mixture; low and slow melting ensures smooth, creamy results.
For cleaner drizzles, use a piping bag or a spoon to control the flow of frosting or candy melts.
Allow the fudge to chill fully before cutting to get perfect, sharp-edged squares.
Store the fudge in an airtight container in the refrigerator for up to one week—serve cold for the best texture and appearance.