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Boston Cream Pie Fudge

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 36 small squares 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

Boston Cream Pie Fudge is a delightful twist on the classic Boston Cream Pie, combining creamy vanilla and rich chocolate flavors into a smooth, indulgent fudge. This no-bake treat is perfect for special occasions or whenever you’re craving something sweet.

Ingredients

Units Scale

For the Fudge:

  • 2 cups granulated sugar
  • 4 ounces unsalted butter
  • 1/2 cup heavy cream
  • 2 cups white chocolate chips
  • 7 ounces marshmallow crème
  • 3 tablespoons vanilla instant pudding mix
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder

For the Topping:

  • 6 ounces semisweet chocolate chips
  • 1 tablespoon vegetable oil

Instructions

  1. Prepare the Pan:
    • Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Lightly coat with nonstick cooking spray.
  2. Cook the Fudge Base:
    • In a large saucepan over medium heat, combine the granulated sugar, unsalted butter, and heavy cream. Stir constantly until the mixture comes to a rolling boil.
    • Once boiling, continue to cook for about 4-5 minutes, stirring continuously, until the mixture reaches the soft-ball stage (235-240°F or 113-116°C) on a candy thermometer.
  3. Add Chocolate and Marshmallow:
    • Remove the saucepan from heat. Stir in the white chocolate chips until melted and smooth.
    • Add the marshmallow crème and vanilla extract, mixing until well combined.
  4. Divide and Flavor the Mixture:
    • Pour about ⅔ of the fudge mixture into the prepared baking dish, spreading it evenly.
    • To the remaining ⅓ of the mixture in the saucepan, add the unsweetened cocoa powder. Stir until fully incorporated to create the chocolate layer.
  5. Layer and Swirl:
    • Pour the chocolate mixture over the vanilla layer in the baking dish.
    • Use a knife or skewer to gently swirl the two layers together, creating a marbled effect.
  6. Set the Fudge:
    • Allow the fudge to cool at room temperature for about 1 hour.
    • Cover the dish with aluminum foil and refrigerate for an additional hour, or until the fudge is firm and set.
  7. Prepare the Chocolate Topping:
    • In a microwave-safe bowl, combine the semisweet chocolate chips and vegetable oil.
    • Microwave on high in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
    • Let the melted chocolate cool slightly for about 15 minutes.
  8. Dip the Fudge Squares:
    • Lift the set fudge out of the pan using the parchment overhang and place it on a cutting board.
    • Cut the fudge into small squares of your desired size.
    • Dip the top of each fudge square into the melted chocolate, allowing any excess to drip off.
    • Place the dipped squares on a parchment-lined tray, chocolate side up.
  9. Set and Serve:
    • Allow the chocolate topping to set completely at room temperature, about 1 hour.
    • Once the chocolate is firm, the fudge is ready to serve.

Notes

  • For best results, use a candy thermometer to ensure the fudge reaches the correct temperature.
  • Store the fudge in an airtight container at room temperature for up to 1 week, or refrigerate for longer storage.

Find it online: https://newsvks.com/boston-cream-pie-fudge/