Halloween Witch’s Brew Fudge

Line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang to make removal easier.
In a medium saucepan over medium-low heat, melt the white chocolate chips with sweetened condensed milk, stirring constantly until the mixture is smooth and fully combined.
Remove from heat and stir in the vanilla extract.
Divide the fudge mixture evenly into three separate bowls. Tint one green, one purple, and one black using gel food coloring. Stir each color until evenly blended.
Drop spoonfuls of each color alternately into the prepared pan, layering them randomly for a marbled effect.
Using a knife or skewer, gently swirl the colors together—just enough to create a magical pattern without overmixing.
Press candy eyeballs into the surface while the fudge is still soft.
Lightly dust with edible shimmer or glitter for an enchanting, sparkly finish.
Refrigerate for at least 2 hours, or until firm. Lift the fudge out using the parchment paper, cut into squares, and serve.

Monster Mash Fudge: Add mini marshmallows or chopped gummy worms before swirling for a chaotic, spooky texture.
Black Cauldron Edition: Double the black fudge portion and swirl with only one bright accent color for a darker, gothic look.
Flavor Twist: Stir in a few drops of peppermint or almond extract for a subtle magical flavor.
Galaxy Witch Fudge: Add edible silver stars instead of eyeballs for a cosmic Halloween effect.

Use gel or paste food coloring for vibrant shades without altering the texture of the fudge.
Work quickly when swirling colors—the mixture begins to set as it cools.
Chill the fudge completely before cutting to get neat, clean squares.
If you prefer softer fudge, remove it from the refrigerator 10 minutes before serving.
Store leftovers in an airtight container in the fridge for up to one week, or freeze for longer storage.