Instructions:
- Line an 8×8-inch square baking dish with parchment paper, allowing some overhang for easy removal.
- In a medium saucepan over low heat, combine dark chocolate chips, sweetened condensed milk, and butter. Stir continuously until completely melted and smooth.
- Remove from heat and stir in the vanilla extract. If using, add a small drop of black gel food coloring for a deeper, midnight tone.
- Pour the mixture into the prepared pan, smoothing the surface with a spatula.
- Melt the white chocolate chips in a separate bowl using short intervals in the microwave (about 15 seconds at a time), stirring in between until fully melted.
- Drizzle the melted white chocolate over the surface of the fudge. Use a knife or skewer to gently swirl the two chocolates together, creating a marbled “moonlit sky” pattern.
- Lightly dust the top with silver edible glitter or luster dust while the fudge is still warm.
- Transfer the pan to the refrigerator and chill for at least 2 hours, or until the fudge is firm.
- Once set, lift the fudge out using the parchment overhang and cut into 36 even squares. Store in an airtight container in the fridge.
Variations:
- Mint Moon Fudge: Add ½ teaspoon of peppermint extract along with the vanilla for a cool twist.
- Galaxy Effect: Add streaks of purple and blue gel coloring to the white chocolate for a galactic marbled look.
- Nutty Midnight: Stir in chopped toasted pecans or walnuts before pouring into the pan for added texture.
- Vegan Option: Use dairy-free chocolate chips, coconut condensed milk, and plant-based butter for a fully vegan version.
Tips:
- Use a metal skewer or toothpick to create more delicate and intricate swirls in the white chocolate.
- Don’t overmix the marbling or the colors may blend too much and lose their definition.
- Let the fudge sit at room temperature for 5–10 minutes before cutting to prevent cracking.
- This fudge can be made up to a week in advance and stored in the fridge, making it perfect for party prep or gifting.
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