Halloween Dracula’s Dark Cranberry Fudge

Line an 8×8-inch baking dish with parchment paper.
In a saucepan over low heat, melt dark chocolate chips, condensed milk, and butter until smooth. Stir in vanilla extract.
Pour the mixture into the prepared pan and spread evenly.
Warm cranberry sauce slightly and mix in a drop of red food coloring if desired. Drizzle over the fudge and swirl gently with a knife to create a bloody marbled effect.
Sprinkle dried cranberries on top for extra texture and flavor.
Chill in the refrigerator for at least 2 hours, or until firm. Cut into squares and serve.

Raspberry version: Substitute raspberry jam or preserves for the cranberry sauce for a sweeter “blood” effect.
Nutty bite: Add a handful of chopped almonds or walnuts for a crunchy contrast.
White chocolate version: Use white chocolate fudge as the base for a striking red-and-white “vampire bite” look.
Adults-only twist: Stir in a splash of red wine or cranberry liqueur for a rich, grown-up flavor.

Use whole-berry cranberry sauce for the best texture and visual impact.
Swirl the cranberry sauce gently to maintain bold streaks rather than blending it fully.
For the most dramatic presentation, serve on a dark platter under low light or candlelight.
Store fudge in an airtight container in the refrigerator for up to a week — it also freezes beautifully.