01 -
Lightly coat an 8 x 8 inch cake pan with nonstick cooking spray. Fit parchment paper inside so it overhangs both sides, forming a cross for easy removal.
02 -
Place black candy melts in a microwave-safe bowl. Heat on high for 2 minutes, stirring every 30 seconds until completely melted and smooth. Set aside.
03 -
In a separate microwave-safe bowl, melt red candy melts. Microwave on high for 2 minutes, stirring every 30 seconds until smooth. Avoid mixing colors.
04 -
Microwave cream cheese frosting, uncovered, for 45 seconds until fluid. Stir thoroughly to achieve a pourable consistency.
05 -
Divide the warmed frosting evenly between the two bowls. Quickly mix each color until mixtures are smooth and uniform. If mixture is too thick, incorporate 1 teaspoon of warm milk.
06 -
Alternately pour large spoonfuls of the black and red mixtures into the prepared pan, creating a marbled appearance. Continue layering until all is used.
07 -
Firmly tap the pan on the countertop to level the surface and remove air bubbles. Transfer to refrigerator and chill for at least 4 hours, until set and firm.
08 -
Lift the fudge using the parchment overhang. Set on a cutting board and slice into 25 or 36 squares as desired. Store in an airtight container in the refrigerator.