Vampire Fudge Spooky Halloween (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
400 g cream cheese frosting
02 -
200 g black candy melts
03 -
200 g red candy melts
# Step-by-Step Directions:
01 -
Grease an 20 cm x 20 cm cake pan lightly and line it with parchment paper so it overlaps on both sides in a cross shape for easy removal.
02 -
Place black candy melts in one microwave-safe bowl and red candy melts in another. Microwave each on high for 2 minutes, stirring every 30 seconds, until fully melted and smooth.
03 -
Microwave the entire tub of cream cheese frosting for 45 seconds until just pourable. Stir until smooth.
04 -
Divide warmed frosting equally between both bowls of melted candy melts. Stir rapidly in each bowl until mixtures are silky and fully combined.
05 -
Pour alternating scoops of black and red mixtures into the prepared pan, layering to create a marbled pattern until all mixture is used.
06 -
Tap the pan firmly on the countertop to level the top and eliminate air bubbles. Chill in the refrigerator for at least 4 hours or until firmly set.
07 -
Lift the fudge from the pan using the parchment paper. Place on a cutting board and cut into 25 or 36 squares using a sharp knife.
08 -
Store the fudge in an airtight container in the refrigerator for up to 5 days. Layer with parchment paper to maintain the marbled finish.
# Helpful Notes:
01 -
For a cleaner cut, allow fudge to rest at room temperature for 5 minutes before slicing.
02 -
If candy melts become too thick, blend in 1 teaspoon of warm milk to achieve a silky texture.
03 -
Naturally gluten free when using certified gluten free candy melts.
04 -
Fudge can be frozen, tightly wrapped, and thawed in the refrigerator before serving.
05 -
Any thick vanilla or buttercream-style canned frosting may be used as a substitute for cream cheese frosting.