Vampire Blood Fudge is a modern American recipe for a classic fudge made from a blend of evaporated milk and sugar flavoured with raspberry jam and mixed with cherry jelly (gelatine) and chocolate. The full recipe is presented here and I hope you enjoy this classic American version of: Vampire Blood Fudge.
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Ingredients:
300g granulated sugar
1 tsp salt
2 tbsp butter (or margarine)
120ml evaporated milk
1 small packet of cherry jelly (gelatine)
3 tbsp raspberry jam
300g mini chocolate chips
1 1/2 tsp vanilla extract
Method:
Combine this sugar, salt, butter and evaporated milk in a saucepan. Place on the hob then bring to a boil over medium heat. Stir carefully and continually for 5 minutes (this prevents the mixture from boiling over and burning and if the mixture rises too much the heat is too high — lower it).
In the meantime, prepare the jelly according ot the packet directions (but only use 250ml water). While the jelly is still liquid stir into the evaporated milk mix, along with the raspberry jam. Bring the mixture to a boil and continue boiling for 3 minutes, stirring constantly.
Take the mixture off the heat and immediately stir in the chocolate chips. Continue stirring until the chocolate has melted then add the vanilla extract and stir to combine.
Pour the resultant fudge into a well-buttered 20cm square tin and set aside to cool. Transfer to the refrigerator and chill over night. The following day, when the fudge is completely hard, turn the pan over then run hot water over the base (this will help the fudge come out easily).
