Sinister Halloween Fudge is a fabulous combination of rich, velvety smooth dark chocolate fudge with a scrumptious, fluffy marshmallow topping. This simple homemade Halloween candy is sure to be a hit with kids of any age!
Fudge is a timeless and tasty treat that no one would be disappointed to find on the dessert table.
It’s wildly popular around Christmastime, but this dark chocolate fudge recipe is designed to be a spooky sweet Halloween treat!
This is a rich, bittersweet chocolate delight that melts in your mouth with each bite and leaves you wanting more.
It’s beyond creamy and smooth, and exactly what you imagine when you think of fudge!
If you love making fudge, check out my favorite versions for Easter (with marshmallow Peeps!), and wintertime hot cocoa fudge with marshmallows!!
Ingredient Notes and Substitutions
- Sweetened Condensed Milk – This ingredient is used to make the fudge-making process quicker.
Without it, you would have to use traditional candy-making methods, like boiling the sugar and letting it cook to a specific temperature.
You should be able to find condensed milk in the baking aisle of your local grocery store.
- Dark Chocolate Chips – The bitter flavor offsets the sweetness of the condensed milk perfectly.
Any brand, any shape, any size – you could even melt a plain chocolate bar!
- Marshmallow Fluff – A squishy, sticky, sweet topping for a cool presentation and fluffy finish.
As much as I love the flavor, I know it’s too sweet for some, so feel free to omit this if it’s a bit too much for you.
- Bloody Eyeball Candies and Red Sprinkles – We use both small and large eyeball candies to keep the pattern interesting!
Regular red sprinkles scattered across the marshmallow fluff add an extra layer of spooky appeal.
Tips for Making Perfect Dark Chocolate Fudge
- Use good quality chocolate. The chocolate you decide to use will change the overall flavor, texture, and creaminess of the Halloween fudge.
Your favorite brand of chocolate chips will work in most Halloween candy recipes, of course, but you can really level up this dessert with a luxury chocolate brand like Godiva, Guittard, or Ghirardelli.
Storing and Freezing Halloween Fudge
Keep leftovers in an airtight container. It can stay right on your countertop for up to a week and taste just as good as the day it was made!
Definitely do not refrigerate or freeze — that’s a surefire way to ruin the texture! If you don’t have an airtight container, wrap well in plastic wrap.
The air and the cold are fudge killers, so avoid the fridge and freezer – You don’t want to ruin your homemade Halloween candy!!
Fudge Recipe FAQ
There are a couple of secrets to perfect fudge. First, try to balance the sweetness with a bitter flavor, and always include salt.
Second, let the pan gradually cool on the counter and never put the hot pan into the fridge or freezer. The results will be a crumbly mess!
Condensed milk, all the way! Evaporated milk isn’t going to make your Halloween fudge creamy, and it certainly isn’t going to make it sweet.
There are some recipes that use evaporated milk, but that lends to a completely different texture.
Well, you certainly want to stir continuously, but you do not want it to boil! You want to keep the mixture moving at a medium to high heat, not quite simmering or boiling.
If it seems to start to bubble, that’s when you remove from the heat and add the chocolate.
With love, from our simple kitchen to yours.
Other Spooky Fun Halloween Treats
Sinister Dark Chocolate Halloween Fudge
- 14 ounces sweetened condensed milk
- 2 tablespoons salted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 11.5 ounces dark chocolate chips
- 1/4 cup marshmallow fluff
- red sprinkles
- small bloody eyeball sprinkles
- large bloody eyeball sprinkles
- Line an 8×8-inch baking pan with a sheet of parchment paper large enough to fit up and over the edges (to help remove the fudge from the pan). Set aside.
- Place a medium saucepan over medium-low heat. Add the sweetened condensed milk, butter, vanilla, and salt; stir to combine. Cook, stirring continuously, until the butter melts and the mixture is hot but not yet simmering or boiling. Remove the pan from the heat.
- Pour the dark chocolate chips into the saucepan. Wait for a couple minutes, then stir until the chips have completely melted and everything is well combined.
- Pour into the prepared pan, and use an offset spatula to smooth the top.
- Use the back of a spoon or a butter knife to scoop a little bit of the marshmallow fluff. Drag the marshmallow fluff along the top of the fudge very lightly to create spooky streaks.
- Sprinkle on the red sprinkles, then place the small and large candy eyeballs all over the top.
- Let cool at room temperature until firm, about 3 hours. Refrigerating will help it to cool faster, but may cause the fudge to become a bit dry and crumbly.
- When ready to serve, lift the fudge out of the pan and transfer to a cutting board to cut into small squares. Store in an airtight container at room temperature for up to 1 week.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2022
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