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Instructions:
- Line an 8×8-inch baking dish with parchment paper.
- In a saucepan over low heat, melt the dark chocolate chips, sweetened condensed milk, and butter together, stirring constantly until smooth and glossy.
- Remove from heat and stir in the vanilla extract.
- Pour the chocolate mixture into the prepared pan, smoothing the top evenly.
- Warm the raspberry or cherry jam slightly, and stir in a few drops of red food coloring for a bolder, bloodier color.
- Drizzle the jam over the surface of the fudge, then use a knife or skewer to swirl it lightly, creating dark red veins and eerie patterns.
- Press the white chocolate chips or candy bone sprinkles gently into the top while the fudge is still soft.
- Chill for at least 2 hours, or until firm. Cut into squares and serve chilled or at room temperature.
Variations
- Bloody Mocha Fudge: Add 1 teaspoon of espresso powder to the chocolate mixture for a subtle coffee depth that complements the dark chocolate.
- Cherry Horror Twist: Use cherry pie filling instead of jam for thicker, darker “blood” streaks.
- Minty Undead Fudge: Add a few drops of mint extract for a chilling twist.
- White Chocolate Corpses: Drizzle melted white chocolate across the top before chilling for a ghostly finish.
Tips
- Use dark chocolate chips for a deep color contrast against the red jam—it enhances the eerie graveyard effect.
- For cleaner swirls, move your skewer gently through the jam; overmixing will blur the “veins.”
- Press the candy bones in while the fudge is warm enough to hold them but not too hot to melt them.
- Store in the refrigerator in an airtight container for up to one week.
- For dramatic presentation, drizzle extra jam over the top just before serving—it’ll look like your fudge is “bleeding” straight from the crypt.
