Instructions:
- Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy lifting.
- In a saucepan over low heat, melt the white chocolate chips with condensed milk, stirring until smooth and creamy.
- Remove from heat and stir in the vanilla extract and strawberry gelatin powder until fully dissolved. Add a drop of red gel food coloring for a more intense “bloody” look.
- Pour the strawberry fudge mixture into the prepared pan and smooth the surface with a spatula.
- In a separate microwave-safe bowl, melt the dark chocolate chips with butter in 20–30 second intervals, stirring until glossy and smooth.
- Drizzle the melted dark chocolate over the strawberry fudge. Use a knife or skewer to gently swirl the two together, creating a marbled pattern.
- Refrigerate the fudge for at least 2 hours, or until set and firm.
- Once chilled, lift from the pan and cut into 36 squares. Serve as is, or with a dramatic drizzle of raspberry sauce for extra flair.
Variations:
- Bloody Raspberry Fudge: Swap strawberry gelatin for raspberry gelatin for a tart twist.
- White Chocolate Marble: Add streaks of melted white chocolate along with the dark for a three-toned, ghostly swirl.
- Boozy Bite: Stir a teaspoon of cherry or raspberry liqueur into the fudge for an adults-only version.
- Vegan Option: Use dairy-free chocolate chips and coconut condensed milk for a plant-based alternative.
Tips:
- For clean, sharp cuts, warm a sharp knife under hot water, wipe dry, and slice.
- Don’t over-swirl the chocolate — fewer swirls create a more dramatic, blood-like pattern.
- Store fudge in the refrigerator in an airtight container for up to a week, or freeze for longer storage.
- Serve on a dark platter with a drizzle of raspberry or cherry sauce for a theatrical Halloween presentation.
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This Vampire’s Kiss Strawberry Fudge is more than just a dessert — it’s a gothic showpiece that captures the spooky romance of Halloween in every bite.
