Halloween Zombie Vein Fudge

Line an 8×8-inch baking dish with parchment paper.
In a saucepan over low heat, melt together the white chocolate chips, sweetened condensed milk, and butter until completely smooth. Stir in the vanilla extract.
Add green gel food coloring to the mixture and blend until you reach a bright zombie-green hue.
Pour the green fudge into the prepared dish and smooth the surface evenly.
Warm the raspberry jam slightly in the microwave, then stir in a drop or two of red gel food coloring for a vivid, bloody effect.
Drizzle the jam over the fudge, then use a knife or skewer to swirl it through the surface, creating a veiny, marbled pattern.
Chill for at least 2 hours, or until the fudge is firm enough to cut. Slice into squares and serve chilled or at room temperature.

Flavor Swap: Add a drop of mint or almond extract for a subtle twist that pairs beautifully with the white chocolate.
Darker Veins: For a scarier look, mix in a bit of black gel coloring with the red jam for deeper, shadowy veins.
Crunchy Texture: Sprinkle crushed cookies or candy eyeballs on top before chilling for a spookier texture contrast.
Vegan Option: Use dairy-free white chocolate and coconut condensed milk for a plant-based version.

Always melt the chocolate over low heat to prevent it from seizing or becoming grainy.
Use gel food coloring instead of liquid for more vibrant color without affecting the fudge’s texture.
For cleaner swirls, use the tip of a skewer and drag lightly through the jam—don’t overmix, or you’ll lose the vein pattern.
Store the fudge in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.
For a dramatic presentation, drizzle extra red jam over the top just before serving—it’ll look like fresh “zombie blood” seeping through each bite.