The cruise ship buffet was buzzing with chatter, clinking glasses, and kids darting between dessert tables dressed in their little Halloween costumes. My family had joined a short weekend cruise to unwind before the holiday rush, and I couldn’t help but hover near the dessert corner, admiring the creativity of the ship’s pastry chefs.
Among all the cobweb cupcakes and chocolate mousse tombstones, one treat stood out—a glossy, pink-red fudge that shimmered like it had been kissed by a vampire. I tasted a piece, and the blend of strawberry sweetness with a hint of dark chocolate swirl made me grin. It was playful yet indulgent, exactly the kind of treat I’d want to recreate at home.
Back in my kitchen the following weekend, I couldn’t stop thinking about that fudge. My kids were still talking about the “vampire candy” they’d had on the ship, so I decided to make my own version—something easy enough for weeknight prep yet impressive enough to bring to a Halloween party. The result was this Vampire’s Kiss Strawberry Fudge: creamy, fruity, and a little dramatic with its dark chocolate swirls. The best part? It took less than 15 minutes to make, with no oven involved.
Now it’s our October favorite—a quick treat that feels fancy without the fuss. Whether I’m sharing it with neighbors or packing squares into lunchboxes, this fudge always gets a reaction. It’s equal parts eerie and elegant, and it tastes like Halloween fun with a touch of grown-up sweetness.
Short Description
A creamy white chocolate fudge infused with strawberry gelatin and swirled with dark chocolate for a dramatic “vampire’s kiss” effect. This festive Halloween treat is sweet, smooth, and eye-catching—perfect for parties or family movie nights.
Key Ingredients
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (3 oz) box strawberry gelatin powder
- Red gel food coloring (optional, for deeper hue)
- 1 cup dark chocolate chips
- 1 tablespoon butter
Tools Needed
- Medium saucepan
- Spatula or wooden spoon
- Microwave-safe bowl
- 8×8-inch baking dish
- Parchment paper
- Knife or skewer (for swirling)
- Refrigerator space for chilling
Cooking Instructions
Step 1: Prepare the Pan
Line an 8×8-inch baking dish with parchment paper, leaving a small overhang on the sides for easy lifting.
Step 2: Melt the Base
In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until the mixture is smooth and creamy. If it thickens too quickly, remove from heat briefly to prevent scorching.
Step 3: Add Flavor
Stir in vanilla extract and the strawberry gelatin powder until fully dissolved. Add a drop or two of red gel food coloring if you’d like a deeper “bloody” hue. The mixture should look glossy and smell sweet and fruity.
Step 4: Pour and Smooth
Pour the fudge mixture into the prepared pan and spread evenly with a spatula.
Step 5: Create the Swirl
In a microwave-safe bowl, melt the dark chocolate chips with butter in 20–30 second intervals, stirring after each until smooth and glossy. Drizzle the melted chocolate over the strawberry fudge, then use a knife or skewer to swirl the two layers gently, creating a marbled, blood-like pattern.
Step 6: Chill and Cut
Refrigerate the fudge for at least 2 hours, or until firm. Lift it out using the parchment overhang, slice into squares, and serve. For extra flair, drizzle with raspberry sauce right before serving.
Why You’ll Love This Recipe
Striking Appearance: The red-and-dark-chocolate swirl gives a spooky, dramatic look perfect for Halloween tables.
Quick and Simple: Takes under 15 minutes to prepare, with no baking required.
Crowd-Pleasing Flavor: The strawberry and chocolate combination satisfies both kids and adults.
Budget-Friendly: Uses simple pantry staples you may already have at home.
Make-Ahead Friendly: Can be prepared up to 3 days in advance and kept chilled until serving.
Mistakes to Avoid & Solutions
Overheating the Chocolate: White chocolate burns quickly. Keep the heat low and stir constantly. If it starts to seize, add 1 tablespoon of condensed milk and stir until smooth again.
Skipping the Gelatin Step: The gelatin gives flavor and color. Without it, your fudge may taste flat. Make sure it dissolves completely before pouring.
Swirling Too Much: Over-mixing the chocolate drizzle will muddy the design. A few gentle figure-eight motions are enough.
Not Letting It Chill Properly: Rushing the chill time leads to sticky, soft fudge. Give it the full 2 hours in the fridge for clean cuts and firm texture.
Using Too Much Coloring: A drop or two of red gel food coloring is plenty. Too much can overpower the strawberry flavor.
Serving and Pairing Suggestions
Serve as bite-sized treats on a Halloween dessert board alongside candy apples and popcorn balls.
Pair with warm drinks like hot cocoa or spiced chai for cozy balance.
Wrap individual squares in wax paper or mini treat bags for party favors.
Add a drizzle of raspberry or cherry syrup for an extra “bloody” effect at Halloween gatherings.
Storage and Reheating Tips
Refrigerate: Store in an airtight container in the fridge for up to 7 days. Separate layers with parchment to prevent sticking.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Avoid Reheating: Fudge should not be reheated; it may lose texture and melt unevenly. Enjoy chilled or at room temperature.
FAQs
1. Can I use milk chocolate instead of dark chocolate for the swirl?
Yes, though the contrast won’t be as striking. The flavor will be sweeter and less intense.
2. What if I don’t have strawberry gelatin?
You can substitute raspberry gelatin for a similar flavor and color.
3. Can I make this fudge dairy-free?
Yes. Use dairy-free white chocolate and coconut-based condensed milk, though texture may be slightly softer.
4. How do I cut the fudge cleanly?
Dip your knife in warm water, wipe it dry, and slice. Clean between cuts for neat edges.
5. Can I double the recipe?
Absolutely. Use a 9×13-inch pan and increase the chill time by 30 minutes.
Tips & Tricks
Use high-quality white chocolate chips—they melt smoother and give better texture.
Line the pan neatly with parchment for easy removal.
Let the dark chocolate cool for a minute before swirling; too hot, and it may sink.
Add edible glitter or sprinkles for a fun, party-ready finish.
For the cleanest look, slice with a sharp, thin knife once fully chilled.
Recipe Variations
Vampire’s Raspberry Fudge: Swap strawberry gelatin for raspberry and top with crushed freeze-dried raspberries for texture.
Black Widow Marble Fudge: Use cherry gelatin and swirl with melted black candy melts instead of dark chocolate for a gothic look.
Vampire Bite Bars: Add a layer of crushed chocolate cookies on the bottom before pouring the fudge. Press lightly, chill, and cut into bite-sized bars.
Bloody Velvet Fudge: Mix ½ teaspoon of cocoa powder into the strawberry fudge base before swirling—it deepens both flavor and color.
White Chocolate Strawberry Truffle Fudge: Roll chilled fudge into small balls and coat with cocoa or powdered sugar for truffle-style treats.
Final Thoughts
That cruise ship buffet might’ve been miles away, but each Halloween since, this fudge brings that same spark of joy back into my kitchen. I love watching my kids’ eyes light up as they swirl the chocolate, arguing over whose “vampire marble” looks best. It’s messy, silly, and a little magical—exactly how Halloween should feel. When the fudge sets and I finally slice it, the marbled red and dark chocolate looks almost too pretty to eat. Almost.
Sometimes, after the house quiets down and the candy buckets are half-empty, I’ll sneak a small square with my evening tea. It’s sweet, smooth, and just dramatic enough to make me smile. That’s the beauty of this fudge, it’s as fun to make as it is to share.
Halloween Vampire’s Kiss Strawberry Fudge
Ingredients
- 2 cups white chocolate chips
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 3 oz box strawberry gelatin powder
- Red gel food coloring optional, for deeper hue
- 1 cup dark chocolate chips
- 1 tablespoon butter
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving a small overhang for easy lifting.
- In a medium saucepan over low heat, melt white chocolate chips with sweetened condensed milk, stirring until smooth and creamy. Remove from heat and stir in vanilla extract and strawberry gelatin powder until fully dissolved. Add a drop of red gel food coloring for a richer “bloody” hue.
- Pour the mixture into the prepared pan and smooth the surface. In a separate bowl, melt dark chocolate chips with butter in 20–30 second microwave intervals, stirring until glossy. Drizzle over the strawberry fudge and swirl gently with a knife to create a marbled effect.
- Refrigerate for at least 2 hours or until firm. Lift from the pan, cut into squares, and serve as is or with a drizzle of raspberry sauce for an extra touch.
