Description
Silky smooth Boston cream pie fudge blends classic dessert nostalgia with creamy confectionery magic. Sweet layers of vanilla custard and chocolate ganache create an irresistible treat you won’t be able to resist.
Ingredients
Scale
Main Ingredients:
- 2 cups (470 ml) sugar
- 4 ounces (113 grams) unsalted butter
- 2 cups (340 grams) white chocolate chips
- 7 ounces (198 grams) marshmallow creme
Liquid and Cream Ingredients:
- 1/2 cup (120 ml) heavy cream
- 3 tablespoons vanilla pudding
- 1/2 teaspoon vanilla extract
- 1 tablespoon vegetable oil
Powder Ingredients:
- 3 tablespoons unsweetened cocoa powder
- 6 ounces (170 grams) semisweet chocolate chips
Instructions
- Prepare the baking dish by lining an 8×8 pan with parchment paper, ensuring edges overhang for easy removal.
- Combine sugar, butter, and heavy cream in a large saucepan, heating to a boil over medium temperature.
- Reduce heat to medium-low and simmer for 7 minutes, continuously stirring. Test readiness by dropping a small amount into ice water – it should form a fudge-like ball.
- Immediately remove from heat and incorporate white chocolate chips, stirring until completely melted and integrated.
- Quickly fold in marshmallow creme, mixing thoroughly until smooth and consistent.
- Blend vanilla pudding and vanilla extract into the mixture, ensuring complete incorporation.
- Pour approximately two-thirds of the fudge into the prepared parchment-lined pan.
- Whisk cocoa powder into the remaining fudge, creating a rich chocolate layer.
- Carefully pour the chocolate layer over the vanilla base, using a knife to create elegant marbled swirls.
- Allow fudge to cool to room temperature, then slice into 16 uniform squares.
- Melt semisweet chocolate chips with vegetable oil in the microwave, stirring every 30 seconds until smooth.
- Let chocolate topping cool for 15 minutes, then dip each fudge square’s top into the melted chocolate.
- Place dipped pieces on fresh parchment paper and allow chocolate to set completely for approximately one hour before serving.
Notes
- Use a candy thermometer for accurate sugar syrup temperature, ensuring perfect fudge texture without crystallization.
- Create elegant marbling by gently dragging a knife through layers, avoiding overmixing which can muddy the pattern.
- Pat marshmallow creme and pudding mix dry to prevent excess liquid from disrupting fudge consistency.
- Refrigerate fudge in an airtight container for up to two weeks, separating layers with parchment paper to maintain texture and prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 223
- Sugar: 17 g
- Sodium: 25 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg