Easy Halloween Fudge

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This easy Halloween fudge is perfect for spooky snacking and edible gifting. Layers of black, orange, green and purple white chocolate fudge topped with Halloween sprinkles for a delicious treat that's sure to be popular with kids and adults!

stack of 3 pieces of chocolate halloween fudge

Who's excited for Halloween?!

When it comes to desserts, there's nothing I love more than a good seasonal theme! October to December are my absolute favourite baking months, starting with Halloween of course! I have so many spooky treats coming your way, starting with this easy Halloween chocolate fudge!

This fudge is the perfect mix of sweet and spooky. It's made with 4 colourful layers of white chocolate and is topped with festive Halloween sprinkles. I think it'd make an adorable addition to any Halloween party and it's sure to be a hit with kids!

In the post below, I've written detailed equipment and ingredient notes, step-by-step instructions and my top tips to help you get it right on the first try. I hope you find it helpful but if you'd prefer just to get to the quick version, you can skip straight to the recipe card at the end of the post. Enjoy!

Ingredients and equipment

White chocolate: I recommend using high-quality white chocolate- one that you like the taste of on its own. While cheaper white chocolate will work absolutely fine, I find that the fudge doesn't set quite as firmly nor does it have a super rich flavour. My favourite white chocolate is Milky Bar.
Condensed milk: You'll need 1 tin of condensed milk. Don't get this confused with evaporated milk because the two will produce very different results in a fudge recipe!
Food colouring: I used black, orange, purple and green but feel free to use whichever colours you associate with Halloween. Gel, paste and powder colours will give you a more vibrant colour and a better texture than liquid colours.
Vegetable oil: I like to add this alongside my food colouring to prevent the white chocolate from seizing up.
Halloween sprinkles: Any Halloween sprinkles, cake decorations or candies are great to use for decorating your fudge. I used Cake Decor spooky mix sprinkles which I bought from Tesco.
8x8-inch tin: This is the best size of tin to use for nice thick fudge slices. If you want to use a larger or smaller tin, please use my cake pan converter to adjust the ingredient quantities too.
Baking paper: To stop the fudge from sticking to the tin.
Saucepan or heatproof bowl: For melting the chocolate and condensed milk together. I recommend using a saucepan over low heat but if you absolutely can't for whatever reason, you can do it in a heatproof bowl in the microwave- just make sure to stir it often to prevent seizing or burning.
Utensils: A wooden spoon for mixing the fudge, a toothpick or teaspoon for adding the food colouring, and a ¼ teaspoon (or another teaspoon) for the oil. I also find a rubber spatula handy for spreading fudge into the tin because it doesn't stick as much as a wooden spoon does.

How to make Halloween fudge

Ready? Let's get to it!

Step 1: Line an 8x8-inch tin with baking paper. I recommend leaving a bit hanging over each edge so that you can lift the fudge out easily later on.

Step 2: Break 450g of white chocolate into segments and place them into a saucepan along with 1 tin (397g) of condensed milk.

Step 3: Place the saucepan over low heat on the stove and stir gently until the chocolate has fully melted. The mixture should be quite thick and glossy.

Step 4: Remove the pan from the heat and divide the mixture between 4 bowls. You can use a food scale if you want to be super accurate.

Step 5: Add ¼ teaspoon of vegetable oil and a few drops of food colouring to each bowl- one black, one orange, one green and one purple. It's best to start with a little then add more if you want a more vibrant colour. Adding too much can prevent the fudge from setting properly.

Step 6: Spread the black fudge into your lined tin, followed by the orange, the green, and finally the purple. Top with Halloween sprinkles then gently press them into place.

Step 7: Refrigerate your Halloween chocolate fudge for 4 hours or until it's firm to the touch. Then just remove it from the tin, cut it into squares and enjoy!

Top tips

Keep the heat very low when you're melting the chocolate and condensed milk together. If you want to use the microwave, make sure to take it out every 20 seconds or so and give it a gentle stir.
Add a small amount of vegetable oil to the fudge at the same time as the food colouring. Some types of food colouring can cause chocolate to seize up, and white chocolate in particular is quite prone to this. Adding around ¼ teaspoon of oil will help to keep your fudge nice and smooth.
Instead of layering the different colours of fudge, you can swirl them all together to create a Halloween marble pattern.
If the fudge starts to set before you've finished layering the colours, just pop the bowl in the microwave for 10-20 seconds to make it smooth again.

FAQs

How long can I store Halloween fudge?

You can keep this fudge in an airtight container for up to 2 weeks in the fridge. Add sheets of baking paper in between layers if you want to stack them up without them sticking together.

Can I freeze it?

Yes, for up to 3 months. You can either freeze individual pieces in airtight containers or you can wrap the whole slab up in clingfilm. To defrost, let it sit in the fridge overnight or at room temperature for an hour or two. Do not refreeze.

Why did my fudge not set?

This can be due to adding too much food colouring (especially if you're using liquids) or not refrigerating it for long enough.

overhead shot of halloween chocolate fudge with ghost and pumpkin sprinkles on top

More Halloween desserts

I hope you like this easy Halloween fudge recipe! If you make it at home, please let me know what you think by leaving a comment and rating below. Enjoy!