Begin by lining an 8×8-inch square pan with parchment paper, allowing the paper to overhang on two sides.

In a medium saucepan over low heat, combine semi-sweet chocolate chips and sweetened condensed milk. Stir continuously for about 3–5 minutes, or until the chocolate is melted and the mixture is smooth and glossy.

Once the chocolate mixture is melted, quickly pour and spread it evenly into the prepared pan using a spatula.

Take the raspberry jam or preserves and warm it slightly in a microwave-safe bowl for about 15-20 seconds.

Carefully drizzle the warmed raspberry jam over the top of the fudge base, creating a pattern of swirls.

Place the pan in the refrigerator and let the Vampire Fudge chill for at least 2 hours, or until it is firm to the touch.

Once the fudge has set, carefully lift it from the pan using the parchment overhang and slice it into squares with a sharp knife.