01 -
Lightly spray an 8 x 8 inch cake pan with nonstick cooking spray. Put parchment paper inside with edges hanging over both sides making a cross shape for easy fudge removal.
02 -
Add dark candy melts to a microwave-safe bowl. Microwave on high for 2 minutes, giving it a good stir every 30 seconds until totally melted and smooth. Put aside.
03 -
Use another microwave-safe bowl for the scarlet candy melts. Heat on high for 2 minutes, stirring every half minute until smooth. Don't mix the colors together.
04 -
Put cream cheese frosting in microwave without its lid for 45 seconds until it's runny. Stir well so you can pour it easily.
05 -
Split the warmed frosting equally between both bowls. Mix each color fast until they're smooth and even. If the mix seems too thick, add 1 teaspoon of warm milk.
06 -
Pour big spoonfuls of dark and red mixtures into your pan, taking turns to create a marble look. Keep adding layers until you've used everything up.
07 -
Tap the pan firmly against your counter to even out the top and get rid of air bubbles. Pop it in the fridge for at least 4 hours until it's completely firm.
08 -
Grab the parchment paper edges to lift the fudge out. Place it on a cutting board and cut into 25 or 36 squares depending on your preference. Keep in an airtight container in your fridge.