Description
These spooky vampire fudge squares with blood-red swirls are the perfect bite-sized Halloween treats that taste as good as they look scary. No fangs required.
Ingredients
Scale
- 14 oz (396g) white chocolate chips or chopped white chocolate
- 1 can (14 oz/396g) sweetened condensed milk
- 3 tablespoons (42g) unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (85g) unsweetened coconut flakes
- 1/2 cup (43g) sweetened shredded coconut
- 1/2 cup (150g) seedless raspberry jam
- 1/4 cup (60ml) corn syrup
- 2 tablespoons (30ml) water
- Red food coloring (preferably gel type)
- 1/4 teaspoon almond extract (optional)
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving overhang on all sides. Lightly spray with cooking spray.
- In a medium saucepan, combine white chocolate, condensed milk, and butter. Heat over low heat, stirring constantly until mostly melted. Remove from heat and stir until completely smooth.
- Stir in vanilla extract and salt, then fold in both types of coconut until evenly distributed.
- Pour the coconut mixture into prepared pan and spread evenly with a spatula.
- In a small saucepan, heat raspberry jam, corn syrup, and water until smooth. Remove from heat and add red food coloring and almond extract if using.
- Allow coconut base to cool for 15 minutes, then drizzle the blood mixture over the top in thin lines.
- Use a toothpick to create swirls by dragging through the blood and coconut layers.
- Refrigerate uncovered for 1 hour, then cover with plastic wrap and chill for at least 3 more hours or overnight.
- Once set, lift fudge out using parchment paper and cut into squares with a warm, sharp knife.
- Store in an airtight container in the refrigerator for up to two weeks.