Dark Chocolate Halloween Fudge

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!

Halloween Fudge

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!!

Or try our easy Halloween cake pops, cheesecake brownies, or this lush dessert for a show stopping treat!

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

1. 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

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Other Spooky Fun Halloween Treats

Sinister Dark Chocolate Halloween Fudge

Donna Elick

Need ideas for homemade Halloween candy? My easy recipe for Halloween Fudge is perfect dark chocolate fudge with marshmallow fluff topping!

5 stars from 1 review

Cook ModePrevent your screen from going dark

Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

cooling time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Method Stovetop

Servings 36 pieces

Equipment

• 8×8 baking dish
• medium saucepan
• red jimmies sprinkles
• small bloody eyeball sprinkles
• large bloody eyeball sprinkles

Ingredients

 

1x2x3x

• ▢ 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

Instructions

 

• 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.

Donna’s Notes

The flavor will change slightly depending on the quality of chocolate you use. You can absolutely use store brand chips and it will be delicious, but if you want a really nice fancy fudge, go for the more expensive ones like Guittard or Ghirardelli.

This is a very rich, dark chocolate fudge with a creamy texture that melts in your mouth! Dark chocolate has a nice bitterness that balances the sweet condensed milk. The salt highlights the chocolate flavor, but there isn’t enough in the fudge to make it taste salty. The sprinkles and eyeball candies give a nice little crunch, but no additional flavor.

Nutrition

Serving: 1 | Calories: 93cal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 61mg | Sugar: 10g | Fiber: 0.3g | Calcium: 59mg | Iron: 0.1mg

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.

Tried this recipe?Let us know how it was!

Originally published September 2022

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.