Instructions:
- Line an 8×8-inch square baking dish with parchment paper, leaving a little overhang on the sides.
- In a saucepan over low heat, melt the white chocolate chips with the condensed milk, stirring until smooth and creamy.
- Remove from heat and stir in vanilla extract.
- Fold in the shredded coconut until evenly combined.
- Pour the fudge mixture into the prepared pan, smoothing the surface with a spatula.
- Warm the raspberry jam slightly until pourable. Add a drop of red gel food coloring if desired for a bloodier look.
- Drizzle the jam over the fudge and gently swirl with a knife or skewer to create marbled “blood” streaks.
- Chill in the refrigerator for at least 2 hours, or until firm.
- Once set, lift the fudge from the pan and cut into 36 squares. Serve chilled.
Variations:
- Bloody Almond Fudge: Add chopped almonds or pecans to the coconut base for crunch.
- Strawberry Scream: Use strawberry jam for a brighter, more vivid red finish.
- Dark Bite: Replace half the white chocolate with dark chocolate for a two-toned fudge with gothic flair.
- Vegan Version: Swap in dairy-free chocolate and coconut condensed milk for a plant-based alternative.
Tips:
- Don’t over-swirl the jam — distinct streaks give the best bloody effect.
- For clean cuts, dip a sharp knife in hot water, wipe dry, and slice.
- Store the fudge in the fridge for up to a week, or freeze for longer storage.
- For extra spook factor, press candy eyes or gummy fangs into the fudge before it sets.
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This Vampire Coconut Blood Fudge is a chillingly sweet way to bring Halloween spirit to your dessert table — creepy, delicious, and unforgettable.
