I prefer using gel food coloring in this candy, as the red color is stronger and more vibrant, but liquid food coloring will also work in a pinch.
Yield: 1 8x8 pan
- 1 stick (4 oz) butter
- 2 cups granulated sugar
- 3/4 cup full-fat sour cream
- 1 tsp salt
- 1 package (12 oz) white chocolate chips
- 1 jar (7 oz) marshmallow cream
- 1 tsp vanilla extract
- Red food coloring (preferably gel variety, liquid will also work)
- Small clean food-safe paintbrush
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Depending on the consistency of your food coloring, you may need to water it down—some gel colors are very thick. Place about 1/2 tsp of food coloring in a small bowl, add a few drops of water, and stir them together with a paintbrush until they're mixed. Try flicking the coloring off the paintbrush. If it is too thick to splatter easily, add a little more water until it is viscous but runny enough to splatter. If you are using liquid food coloring, simply pour a little into a small bowl, and set the coloring aside for a moment.
3. Place the butter, sour cream, salt, and sugar in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar and butter melt.
4. Continue to cook the fudge, stirring frequently, until it comes to a boil. Once boiling, cook it for five minutes, stirring constantly to prevent scorching. If you are using a candy thermometer instead of timing it, it should be at 235 degrees Fahrenheit (113 C).
5. After five minutes, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. (For easier scooping of the marshmallow cream, try microwaving it for 15 seconds with the lid off, assuming it is in a glass jar.) Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips, but try not to cook the fudge more than is necessary.
6. Add the vanilla and stir well. Pour about half of the fudge into the prepared pan and smooth it into an even layer. Take your paintbrush and red coloring and, working quickly, flick droplets of color over the surface of the fudge so that there will be bloody patches in the center of the fudge when you cut into it.
7. Once the top is splattered, pour the remaining fudge into the pan and smooth it into an even layer. Now it's time to get artistic! Take your paint brush and coloring again, and splatter the top of the fudge all over with red food coloring. Try to vary the height and angle of the brush, to get different patterns of "blood."
8. Allow the fudge to set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours. To serve, cut it into small 1-inch pieces. Store Blood-Splattered Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.