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.