Ingredients
Scale
- 3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
- 2/3 cup unsweetened cocoa powder
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup marshmallow creme
- Red food coloring (gel preferred)
Instructions
- Step 1: Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides. This will make it easy to remove the fudge later.
- Step 2: In a large heavy-bottomed saucepan, combine the sugar, butter, cocoa powder, heavy cream, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a rolling boil.
- Step 3: Continue boiling, stirring constantly, for exactly 5 minutes. Use a candy thermometer to ensure the mixture reaches 235°F (soft-ball stage).
- Step 4: Remove from heat and stir in the vanilla extract and marshmallow creme until completely smooth.
- Step 5: Add red food coloring, a few drops at a time, until you reach your desired "vampire blood" shade. Be careful not to add too much liquid, as it can affect the fudge's consistency.
- Step 6: Pour the fudge into the prepared pan and spread evenly. Let cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares.
Notes
- For the richest flavor and smoothest texture, store leftover Vampire Fudge in an airtight container in the refrigerator for up to a week.
- While Vampire Fudge is best served chilled, a few seconds in the microwave can soften it slightly for an even more decadent bite, but watch it closely!
- Garnish your Vampire Fudge squares with edible glitter or a dusting of cocoa powder for an extra spooky presentation.
- Chef's secret: For an even deeper red hue, try using a combination of red and a tiny touch of black gel food coloring, but remember, less is more!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American