I came up with this spooky little treat one evening after a long day at the office. The air outside had that crisp, early-October bite, and my kids were buzzing around the kitchen, plotting their Halloween costumes. My husband was untangling string lights for the porch, muttering about how they always find a way to knot themselves up.
I, on the other hand, was craving something indulgent—but fun, something that looked like it belonged under a full moon. That’s when I spotted a jar of raspberry jam and the half-bag of dark chocolate chips left from last week’s brownies. Inspiration hit right there between the laundry basket and the snack cabinet.
As I stirred the chocolate over low heat, the kitchen filled with that rich, comforting aroma that makes everyone drift in to “just check” what’s cooking. When I swirled in the ruby-red jam, it looked like a night sky with streaks of red moonlight—mysterious, dramatic, and a little eerie in the best way.
My kids thought it looked “gross but cool,” which, of course, is the highest Halloween compliment you can get. That’s how this Halloween Blood Moon Fudge became our new October tradition—creamy, dark, and just a little wicked.
Short Description
This Halloween Blood Moon Fudge is rich, creamy, and hauntingly beautiful. Dark chocolate and sweetened condensed milk melt together to create a smooth base, while a swirl of raspberry jam adds a bold pop of blood-red color and fruity contrast. Perfect for spooky parties or cozy nights in.
Key Ingredients
- 3 cups dark chocolate chips (or semi-sweet for a milder flavor)
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ cup raspberry jam (or cherry preserves for a deeper red)
- Red gel food coloring (optional, for bloodier swirls)
Tools Needed
- 8×8-inch baking dish
- Parchment paper
- Small saucepan
- Spatula
- Butter knife or skewer
- Measuring cups and spoons
Cooking Instructions
Step 1: Prepare the Pan
Line an 8×8-inch baking dish with parchment paper, leaving a little overhang on the sides for easy removal later.
Step 2: Melt the Base
In a saucepan over low heat, combine the dark chocolate chips, sweetened condensed milk, and butter. Stir continuously until the mixture turns smooth and glossy. Remove from heat and stir in the vanilla extract.
Step 3: Pour and Spread
Pour the chocolate mixture into the prepared pan and spread it evenly with a spatula. The surface should look shiny and thick.
Step 4: Create the Blood Moon Swirl
Warm the raspberry jam slightly in the microwave so it’s easier to drizzle. Stir in a drop of red gel food coloring if you want that deep, “bloody” hue. Drizzle the jam over the fudge and swirl it gently with a knife—just enough to create those eerie streaks, not so much that the colors blend completely.
Step 5: Chill and Slice
Refrigerate for at least 2 hours or until firm. Once set, lift the fudge from the pan using the parchment paper and cut it into squares.
Why You’ll Love This Recipe
Perfect for Halloween: Its deep chocolate color and red swirls make it an eye-catching treat for spooky celebrations.
Simple and Quick: Only a few ingredients and minimal prep time.
Budget-Friendly: Most ingredients are pantry staples.
Kid-Approved: Fun to make and even more fun to eat.
Versatile: Works as a party snack, dessert tray addition, or edible gift.
Mistakes to Avoid & Solutions
Overheating the Chocolate: Chocolate burns fast. Always melt on low heat and stir constantly. If it thickens too soon, remove from heat—the residual warmth will finish melting it.
Mixing the Jam Too Much: Swirling too aggressively turns your design muddy. Stop once you see defined streaks.
Skipping the Chill Time: Rushing the fudge to cut early makes it gooey and messy. Give it the full 2 hours in the fridge for clean, neat squares.
Using Cold Jam: Cold jam clumps. Warm it slightly before drizzling for smooth, even swirls.
Serving and Pairing Suggestions
Serve on a Halloween dessert board with candy corn, popcorn balls, and caramel apples.
Pair with a mug of hot cocoa, coffee, or red wine for adults.
Wrap individual pieces in black wax paper for party favors.
Add a sprinkle of edible glitter for an extra magical touch.
Storage and Reheating Tips
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freeze up to 3 months. Place parchment between layers to prevent sticking.
Room Temperature: Keeps up to 5 days in a cool, dry place.
Reheating: If you prefer softer fudge, let it sit at room temperature for 10–15 minutes before serving.
FAQs
1. Can I use milk chocolate instead of dark?
Yes, though the flavor will be sweeter and less intense.
2. What if I don’t have raspberry jam?
Cherry or strawberry preserves work beautifully too.
3. How do I make it dairy-free?
Use coconut condensed milk and vegan chocolate chips for a plant-based version.
4. Can I double the recipe?
Absolutely. Use a 9×13-inch pan and increase the chilling time by an hour.
5. How can I make cleaner cuts?
Run a sharp knife under hot water, dry it off, and slice—it glides through the fudge cleanly.
Tips & Tricks
Add a pinch of sea salt to the chocolate base for depth.
For extra shine, smooth the surface before chilling.
Use high-quality chocolate chips for a richer taste.
If serving at a party, cut smaller bite-size squares—they disappear quickly!
Recipe Variations
Ghostly White Fudge: Replace dark chocolate with white chocolate and swirl with black food coloring for a spooky contrast.
Pumpkin Spice Twist: Add ½ teaspoon pumpkin spice to the melted chocolate and swirl with caramel instead of jam.
Bloody Berry Mix: Combine raspberry and blackberry jam for a deeper, darker red effect.
Nutty Moon Fudge: Add ½ cup chopped almonds or walnuts for crunch.
Final Thoughts
After the fudge set and I sliced it into squares, my youngest called them “mini moons,” proudly pointing out her favorite “bloody” swirls. My husband, who doesn’t usually have much of a sweet tooth, took a piece, nodded quietly, and went back for another. That’s how I know a dessert has landed well in our home—it disappears faster than I can hide a few for later.
This fudge isn’t just candy; it’s a piece of Halloween fun wrapped in chocolate and jam. Making it after work feels like my kind of calm—a creative little project that ends with something beautiful and delicious to share. If your evenings are busy like mine, this is a recipe that reminds you magic doesn’t take much time—just good chocolate, a spoon, and a few swirls of red.
Halloween Blood Moon Fudge
Ingredients
- 3 cups dark chocolate chips or semi-sweet for a milder flavor
- 1 can 14 oz sweetened condensed milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ cup raspberry jam or cherry preserves for a deeper red
- Red gel food coloring optional, for bloodier swirls
Instructions
- Line an 8×8-inch dish with parchment paper, leaving a little overhang for easy lifting.
- Melt dark chocolate chips, sweetened condensed milk, and butter in a saucepan over low heat, stirring until smooth and glossy. Stir in vanilla.
- Pour into the prepared dish and spread evenly.
- Warm the raspberry jam slightly, mix in a drop of red food coloring if desired, and drizzle over the fudge. Swirl gently with a knife for a blood-moon effect.
- Chill for 2 hours or until firm, then lift out and cut into squares.
