Poison Apple Fudge is one of those Halloween party desserts that earns a second look before the first bite. It’s bold. It’s strange. It’s a little spooky and very sweet. You’ll learn exactly how to make this Halloween fudge recipe from scratch, how to get the vivid poison green just right, and how to create that glossy red swirl without it sinking. I’ve made a dozen fall fudge recipes through the years. This one never lasts the night.
It’s a homemade fudge recipe with a bold green apple flavor that tastes like candy and looks like it belongs in a witch’s spellbook. Some call it green apple fudge. Others label it caramel apple fudge. I just call it a showstopper for the Halloween dessert table.
You won’t need a candy thermometer, just a steady hand and a good spatula. And maybe a little curiosity.
What You’ll Taste in This Halloween Fudge
The base of this fudge is rich and creamy. Sweetened condensed milk, butter, and white chocolate come together to form something soft but sliceable. Once you add apple flavoring and vivid green food coloring, the fudge takes on that unmistakable sour-apple candy edge. It’s sweet, fruity, and slightly tart.
The red swirl on top has a purpose beyond looks. I use dark chocolate to offset the sweetness of the white base. A few drops of red gel coloring plus a hint of black if needed create that deep crimson finish that gives this fudge its “poison” name.
You’ll find it pairs well with other Halloween fudge flavors. Try slicing alongside these Vampire Brownies to build out a themed treat tray.
Ingredients and How They Work Together
White chocolate chips form the base, and I’ve found that using a better-quality chip helps the fudge set cleanly. Cheap white chocolate can separate or turn oily. Sweetened condensed milk creates a creamy, sliceable texture, while butter adds richness and helps it hold shape.
I always add a pinch of salt to balance the sweetness. The apple flavoring is what brings it to life. You can use green apple candy oil for a sharper taste, or a standard apple extract for something milder. Either works.
You’ll need green gel food coloring for the poison hue. I prefer Americolor Leaf Green or Wilton’s Neon Green. A little goes a long way. Red gel food coloring for the swirl can be deepened with just a drop of black.
From My Notes: Candy Oil vs. Extract
I’ve tried both apple candy oil and apple extract in this fudge. The candy oil delivers a much stronger, more artificial flavor—think sour apple lollipops. It cuts through the sweetness and gives a bolder impression. The extract offers a gentler, more natural apple tone.
For Halloween, I go with the candy oil. If I’m adapting this for a more neutral fall fudge tray, I use the extract instead. Either way, adjust the amount carefully. Start small.
Melting the Base Without Graininess
Use low heat and keep stirring. I’ve seen white chocolate seize when rushed. Stir patiently until every chip is melted and smooth. Remove from heat before adding flavoring or coloring.
Add the green color one drop at a time, and stir after each addition. The goal is a bright green—not too dark, not too pale. Once it looks like cartoon poison, you’ve got it right.
Spread the fudge into a parchment-lined 8-inch pan. Make sure the surface is as smooth as possible before adding the swirl.
If you enjoy playful Halloween presentations, this also pairs well with a Halloween fruit platter for contrast in color and texture.
Creating the “Poison” Swirl
Melt the dark chocolate and butter together in short bursts in the microwave. Stir until smooth, then mix in the red gel coloring. I like to add a tiny swirl of corn syrup to boost the shine, but that’s optional.
Drop small spoonfuls over the green base, then swirl gently with a skewer. Don’t overmix. You want streaks, not mud.
Chill the fudge for 3 to 4 hours until set. Overnight works even better.
If you enjoy creative Halloween fudge recipes, try it with Mummy Brownies for a fun dessert board.
How to Slice and Serve Poison Apple Fudge
Use a sharp, clean knife and wipe it between cuts. This helps keep the swirl defined and the edges neat. I cut mine into small squares, about an inch across. They’re rich, so smaller portions work well.
The texture should be smooth but firm, with a soft chew. Store the fudge in an airtight container in the fridge, but let it sit out for 10 to 15 minutes before serving. The flavor opens up slightly at room temperature.
This also holds up well alongside a Halloween Dirt Cake if you’re building a dessert table.
How to Store and Make Ahead
You can make this fudge up to a week ahead. Store it layered between parchment in a sealed container in the fridge. Avoid stacking without paper in between fudge edges will smudge.
If you’re serving outdoors or under warm lighting, keep a cooler tray nearby. This fudge holds its shape well, but like all chocolate-based desserts, it softens under heat.
Freezing works too. Wrap tightly in plastic, then foil, and freeze for up to one month. Thaw in the fridge overnight before slicing.
Final Thoughts and a Few Words From My Kitchen
Poison Apple Fudge is more than just another green dessert for Halloween. It’s a statement piece. When I bring this to gatherings, kids always ask how it got “that color.” Adults sneak seconds. Someone always assumes it took hours.
It didn’t. But it does taste like you tried.
Give it a go. Use candy oil if you want something bold. Use extract for something gentler. Either way, it earns its place on your Halloween dessert table.
Save this recipe to your Halloween board so you can find it again even next year.
And if you try it, leave a comment below. Tell me how it turned out, or what twist you added. Let’s build a table of festive treats together.
Poison Apple Fudge
Poison apple fudge is a spooky twist on homemade fudge recipes, perfect for Halloween party desserts. I make this easy Halloween fudge with a bold green apple flavor and swirl it to look eerie on a Halloween dessert table. Some call it caramel apple fudge, others green apple fudge or fall fudge flavors, but each version is festive and fun. I’ve tried unique fudge flavors like vampire fudge and other Halloween fudge recipes, and poison apple fudge always stands out for its color and taste. Among fall fudge recipes, this one is simple, eye-catching, and the perfect treat to add to Halloween party desserts or a festive spread.
Ingredients
- FOR THE FUDGE
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1 1/2 tsp apple flavoring (or green apple candy oil)
- Green gel food coloring (leaf green or neon green)
- Optional: 1/2 tsp vanilla extract
- FOR THE "POISON" SWIRL
- 1/3 cup dark chocolate chips or semi-sweet chocolate
- 1 tbsp unsalted butter
- Red gel food coloring (add a drop of black to deepen if needed)
- Optional: A tiny bit of corn syrup (for shine)
Instructions
- PREP THE PAN: Line an 8x8-inch square baking pan with parchment paper or foil, leaving overhang on the sides for easy lifting. Lightly grease the lining to prevent sticking.
- MELT THE FUDGE BASE: In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, butter, and salt. Set over low heat and stir continuously until the mixture is melted and smooth with no lumps remaining.
- ADD FLAVOR AND COLOR: Remove the pan from heat. Stir in the apple flavoring, optional vanilla extract, and a few drops of green gel food coloring. Adjust the color until you reach a bright poison-apple green hue.
- POUR AND SMOOTH: Transfer the green fudge mixture to the prepared pan and use a spatula to spread it into an even layer across the surface.
- MAKE THE POISON SWIRL: In a microwave-safe bowl, combine the dark chocolate chips and butter. Microwave in 20-second intervals, stirring between each, until fully melted and smooth. Mix in red gel food coloring to create a deep crimson color. Add a drop of black coloring if needed for depth, and stir in a tiny bit of corn syrup if using for shine.
- ADD AND SWIRL: Drop spoonfuls of the red chocolate mixture over the surface of the green fudge. Use a skewer or the tip of a knife to swirl it gently through the top layer, creating streaks and spooky designs without overmixing.
- CHILL TO SET: Place the pan in the refrigerator and chill for at least 3 to 4 hours or until the fudge is completely firm and set.
- SLICE AND SERVE: Once firm, lift the fudge out of the pan using the parchment or foil overhang. Cut into small squares using a sharp knife, wiping the blade clean between cuts for sharp edges.
Notes
Store in an airtight container in the refrigerator for up to one week. Let come to room temperature slightly before serving for best texture.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 105Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 6mgSodium 48mgCarbohydrates 11gFiber 0gSugar 11gProtein 1g
