Boston Cream Pie Fudge
Classic Boston Cream Pie flavors transformed into a rich, creamy fudge that's easy to make and perfect for gifting or enjoying as a nostalgic treat.
Equipment
- Heavy-Bottomed Saucepan
- 8x8-inch Square Baking Pan
- Parchment paper
- Microwave-safe bowl
- Knife or Skewer
Ingredients
For the Fudge Base
- 2 cups granulated sugar base sweetener
- 3/4 cup heavy cream avoid lighter cream
- 1/4 cup unsalted butter
- 1 1/2 cups white chocolate chips for vanilla fudge base
- 1/2 cup marshmallow creme helps creamy texture and prevents crystallization
- 1 package instant vanilla pudding mix dry
- 1 tsp vanilla extract
For the Chocolate Swirl
- 2 tbsp unsweetened cocoa powder to mix into remaining fudge
For the Chocolate Glaze
- 1 cup semisweet chocolate chips for chocolate glaze
- 1 tbsp vegetable oil keeps glaze glossy and smooth
Instructions
- Step 1: Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal.
- Step 2: In a large heavy-bottomed saucepan, combine granulated sugar, heavy cream, and butter. Stir constantly over medium heat until butter melts and mixture reaches a full boil.
- Step 3: Lower heat to medium-low and continue stirring for 7 minutes. Test doneness by dropping spoonful into ice water; it should form a soft ball. Alternatively, heat to 237-239°F with a candy thermometer.
- Step 4: Remove from heat and stir in white chocolate chips until melted and smooth.
- Step 5: Mix in marshmallow creme until incorporated, then add dry vanilla pudding mix and vanilla extract. Stir until fudge is thick and glossy.
- Step 6: Pour two-thirds of the vanilla fudge into the prepared pan and spread evenly. Whisk unsweetened cocoa powder into the remaining fudge in the saucepan to create the chocolate layer.
- Step 7: Drop spoonfuls of chocolate fudge over the vanilla layer. Use a knife or skewer to gently swirl layers for a marble pattern.
- Step 8: Let fudge cool at room temperature for about 2 hours until firm. Cover lightly with a clean kitchen towel while setting.
- Step 9: Use parchment overhang to lift fudge from pan. Cut into 16 equal squares (4x4).
- Step 10: In a microwave-safe bowl, combine semisweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring until melted and smooth. Let cool about 15 minutes until slightly thickened but pourable.
- Step 11: Dip the top of each fudge square into the chocolate glaze, letting excess drip off. Place chocolate-side up on parchment paper or wire rack. Repeat for all pieces.
- Step 12: Let glaze harden at room temperature for about 1 hour before serving or storing.
Notes
Substitute milk chocolate chips in the glaze for a sweeter finish. Add almond or coconut extract for a flavor twist. Drizzle with melted white chocolate or add chopped nuts for texture. Store fudge in airtight container at room temperature up to 1 week, refrigerate up to 2 weeks, or freeze up to 3 months.