This recipe was born one October evening inside a tiny food truck parked at our town’s fall festival. My coworkers and I had just finished our shift at the office, and someone suggested stopping by for something sweet. The smell of caramel and cocoa drifted through the crisp air, drawing us straight to a little red truck glowing under string lights.
On its counter sat trays of homemade fudge in every flavor imaginable—pumpkin spice, salted caramel, and one labeled “Vampire’s Delight.” The fudge had bright red swirls that looked like blood veins, dramatic and delicious all at once.
Of course, I bought a piece. The first bite was pure heaven—smooth white chocolate, a hint of vanilla, chewy coconut, and that tangy ribbon of raspberry jam cutting through the sweetness. I went home that night with sticky fingers and a mission: to recreate that spooky little masterpiece for my family.
After a few experiments in my kitchen (and a few giggles from my kids every time the “blood” swirls turned out wild), I finally nailed it. This Halloween Vampire Coconut Blood Fudge has become my signature spooky treat—easy, budget-friendly, and a guaranteed crowd-pleaser. It’s eerie-looking but comforting, rich yet balanced, and the kind of dessert that makes you feel festive even after a long workday.
Short Description
Creamy white chocolate fudge meets sweet coconut and swirls of ruby-red jam for a spooky, irresistible treat. This Halloween Vampire Coconut Blood Fudge is easy to make, delightfully dramatic, and perfect for any Halloween party or cozy night in.
Key Ingredients
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1½ cups shredded sweetened coconut
- ½ cup raspberry jam (or strawberry jam for a brighter “blood” effect)
- Red gel food coloring (optional, for deeper color)
Tools Needed
- Medium saucepan
- Heatproof spatula
- 8×8-inch square baking dish
- Parchment paper
- Knife or skewer (for swirling)
- Small bowl (for warming jam)
- Refrigerator space for chilling
Cooking Instructions
Step 1: Prepare the Pan
Line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang on the sides to lift the fudge out easily later.
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, creamy, and lump-free. If it thickens too quickly, remove from heat for a minute to prevent scorching.
Step 3: Add Flavor
Remove from heat and stir in vanilla extract. Fold in the shredded coconut until evenly mixed—the texture should feel thick but spreadable.
Step 4: Pour and Smooth
Pour the fudge mixture into the prepared pan. Use a spatula to spread it evenly and smooth out the top.
Step 5: Add the “Blood” Swirls
Warm the raspberry jam just until pourable, then stir in a drop of red gel food coloring for a more intense shade. Drizzle it over the fudge in random streaks. Use a knife or skewer to gently swirl it through, creating a marbled “blood” pattern.
Step 6: Chill and Cut
Refrigerate for at least 2 hours, or until firm. Lift the fudge from the pan using the parchment paper, cut into squares, and serve chilled.
Why You’ll Love This Recipe
Eye-Catching: The red jam swirls give the fudge a spooky yet elegant look—perfect for Halloween tables.
Creamy and Chewy: The blend of white chocolate and coconut gives each bite a dreamy, melt-in-your-mouth texture.
Kid-Friendly: No baking required and easy enough for kids to help decorate.
Customizable: Swap jams, add nuts, or drizzle with dark chocolate for fun variations.
Party-Ready: Makes 36 bite-sized squares—ideal for sharing.
Mistakes to Avoid & Solutions
Overheating the chocolate: White chocolate burns easily. Keep the heat low and stir constantly. If it starts to clump, remove it from heat and stir until smooth.
Skipping the parchment paper: It might seem optional, but without it, the fudge can stick to the pan and break apart when cutting.
Adding jam too soon: Let the fudge cool slightly before swirling in the jam, or the colors will blend instead of marbling.
Not chilling long enough: Two hours minimum is crucial for firm, clean squares.
Using too much jam: A light drizzle is enough. Too much will make the fudge soggy.
Serving and Pairing Suggestions
Serve on a black platter or Halloween-themed tray for a spooky vibe.
Pair with hot cocoa, pumpkin spice lattes, or chilled milk for kids.
For parties, wrap individual squares in parchment and tie with orange ribbon.
Works beautifully on a dessert board with cookies, candied apples, and caramel popcorn.
Storage and Reheating Tips
To Store: Keep in an airtight container in the refrigerator for up to 7 days.
To Freeze: Wrap pieces individually and freeze for up to 2 months. Thaw in the fridge overnight before serving.
To Serve: Enjoy straight from the fridge or let sit at room temperature for 10 minutes for a softer bite.
FAQs
1. Can I use dark or milk chocolate instead of white chocolate?
Yes, but the color contrast with the “blood” swirl won’t be as striking. White chocolate gives that eerie vampire look best.
2. Can I skip the coconut?
Absolutely. The fudge will be smoother and slightly sweeter without it. You can also use finely chopped nuts for texture.
3. Can I make this fudge ahead of time?
Yes! It stores perfectly in the fridge for up to a week, making it a great make-ahead Halloween treat.
4. What can I use instead of raspberry jam?
Strawberry jam gives a brighter red, while cherry jam adds a deeper, richer “blood” tone. Any will work as long as it’s seedless.
5. My fudge didn’t set—what went wrong?
It may not have chilled long enough. Pop it back into the fridge for another hour. If it’s still too soft, you might have used too much condensed milk—measure carefully next time.
Tips & Tricks
Use high-quality white chocolate for a smoother, creamier result.
Add a pinch of salt to balance the sweetness.
Swirl the jam gently—too much mixing will make the fudge pink instead of marbled.
For extra Halloween flair, sprinkle edible glitter or red sugar on top before chilling.
Slice with a warm knife (run it under hot water and dry) for clean, even cuts.
Recipe Variations
Bloody Almond Crunch: Add ½ cup chopped roasted almonds for crunch before swirling in the jam.
Vampire Bite Cheesecake Fudge: Mix 2 ounces of softened cream cheese into the melted chocolate before adding coconut for a tangy twist.
Coconut Cranberry Fudge: Substitute cranberry sauce for jam and add orange zest for a festive winter spin.
Dark Vampire Fudge: Replace half the white chocolate with milk chocolate for a richer flavor and deeper “blood” contrast.
Tropical Ghost Fudge: Skip the jam and top with toasted coconut flakes and a drizzle of white chocolate for a non-spooky but delicious option.
Final Thoughts
That night at the food truck still makes me smile, it was one of those simple, happy moments that stay with you. I didn’t expect a Halloween fudge to spark so much joy, but every time I make this, it brings back that same sense of fun. My kids love swirling the jam, my husband sneaks bites straight from the fridge, and I get to watch everyone’s faces light up when they see the dramatic red streaks.
It’s more than just candy, it’s a little piece of creative play in the kitchen, a reason to pause, laugh, and enjoy something sweet together. Whether it’s for a spooky movie night or just to brighten a regular day, this fudge always delivers that cozy, playful spirit that makes fall so special.
Halloween Vampire Coconut Blood Fudge
Ingredients
- 3 cups white chocolate chips
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 1½ cups shredded sweetened coconut
- ½ cup raspberry jam or strawberry jam for a brighter “blood” effect
- Red gel food coloring optional, for deeper color
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang for easy lifting later.
- In a saucepan over low heat, melt white chocolate chips with sweetened condensed milk, stirring until smooth and creamy.
- Remove from heat, stir in vanilla, and fold in shredded coconut until evenly combined.
- Pour into the pan and smooth the top.
- Warm the raspberry jam until pourable, tint with red gel food coloring if desired, then drizzle and swirl it through the fudge for a marbled “blood” effect.
- Chill for at least 2 hours until firm, lift out, cut into squares, and serve cold.
