Halloween Dracula’s Dark Cherry Fudge

Instructions:

1. Line an 8×8-inch square baking dish with parchment paper, leaving overhang for easy removal.
2. In a medium saucepan over low heat, melt the dark chocolate chips, sweetened condensed milk, and butter together, stirring until smooth.
3. Remove from heat and stir in vanilla and almond extract.
4. Add the cherry gelatin powder and stir until completely dissolved and fully incorporated into the fudge mixture.
5. Fold in the chopped maraschino cherries. For a bloodier look, add a drop or two of red gel food coloring.
6. Pour the mixture into the prepared baking dish, smoothing the surface with a spatula.
7. Garnish with extra maraschino cherry halves, pressing them gently into the top of the fudge.
8. Refrigerate for at least 2 hours, or until firm.
9. Once set, lift the fudge from the pan, cut into 36 squares, and serve.

Variations:

• Black Forest Fudge: Add a swirl of whipped cream or drizzle of melted white chocolate for a “cake-inspired” twist.
• Boozy Bite: Stir in a splash of cherry liqueur (such as Kirsch or Chambord) for an adults-only version.
• Vampire’s Marble: Before chilling, swirl a bit of cherry syrup into the top layer of fudge for a dramatic marbled finish.
• Nutty Version: Add chopped toasted almonds or pecans for crunch and contrast.

Tips:

• For the most striking appearance, use whole maraschino cherry halves as garnish — their glossy red sheen enhances the “bloody” effect.
• Cut the fudge with a sharp knife warmed under hot water and wiped dry between cuts for clean edges.
• Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
• For party flair, serve on a black platter with a drizzle of cherry syrup for a haunting presentation.

This Dracula’s Dark Cherry Fudge is indulgent, gothic, and just the right amount of eerie — the perfect sweet to sink your teeth into on Halloween night.