This Boston Cream Pie Fudge recipe turns a favorite dessert into an easy-to-make fudge. It mixes creamy custard flavors with chocolate in a fun way. This recipe is great for holidays and is easy to make, but it still tastes really special.
We’re big fans of Boston Cream Pie, so we decided to create something special: this unique fudge. It’s a fresh take on the traditional flavors, blending creamy and chocolatey tastes in an exciting new way!
If you’re looking for simpler fudge recipes that don’t require cooking, you might like to try these: White Chocolate Fudge and Condensed Milk Fudge. They are easy and quick to make. Also, for more homemade holiday candy ideas, check out Three Musketeers Candy and Peanut Butter Snowballs. These treats are perfect for sharing during the holiday season.
Why You Will Love This Fudge
- Familiar Flavor in a New Form: People will enjoy this recipe because it takes the well-loved flavors of Boston Cream Pie and presents them in a novel fudge format. It’s a fun and different way to enjoy a classic taste.
- Simple to Make: The recipe is straightforward and doesn’t require real cooking skills. It’s so easy that anyone can make it!
- Perfect for Sharing: The fudge can be easily cut into small squares, making it ideal for sharing at gatherings, parties, or as a homemade gift during the holiday season.
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Butter: Adds a creamy richness. Using unsalted butter allows you to control the overall saltiness of the fudge.
- Heavy Cream: Contributes to the fudge’s creamy texture. Use fresh heavy cream (or heavy whipping cream) for the best flavor and consistency.
- White Chocolate Chips: For a sweet and creamy base for the fudge. Choose high-quality white chocolate for a smoother taste and texture.
- Marshmallow Creme (like Jet-Puffed).
- Vanilla Instant Pudding Mix: This gives the fudge the custard-like flavor and texture, make sure that you use instant pudding rather than the cook-and-serve type.
- Cocoa Powder: Use unsweetened cocoa powder. I like to use Hershye’s brand.
- Semisweet Chocolate Chips (or Milk Chocolate Chips, if preferred).
- Vegetable Oil: Helps to smoothly melt the chocolate for the topping. A neutral oil like canola is best, as it won’t add any additional flavor.
How To Make Boston Cream Pie Fudge
- Prepare the Baking Dish: Line an 8×8 inch baking dish with parchment paper, leaving extra paper overhanging for easy removal.
- Combine Sugar, Butter, and Cream: In a large saucepan, mix granulated sugar, unsalted butter, and heavy cream.
- Cook the Mixture: Bring the mixture to a boil over medium heat, then reduce the heat and cook for a few minutes, stirring constantly.
- Test Fudge Consistency: Drop a small amount of the mixture into a glass of iced water to see if it forms a fudge-like ball.
- Add White Chocolate and Marshmallow Creme: Remove the saucepan from heat, and stir in white chocolate chips until melted, followed by marshmallow creme.
- Mix in Pudding Mix and Vanilla Extract: Blend in vanilla instant pudding mix and vanilla extract until smooth.
- Create Fudge Layers: Pour two-thirds of the fudge mixture into the prepared baking dish. Then mix cocoa powder into the remaining fudge mixture and pour this over the first layer in the dish, swirling the two layers together with a knife.
- Let the Fudge Cool: Allow the fudge to cool to room temperature, then cut it into squares.
- Prepare the Chocolate Topping: Melt chocolate chips with vegetable oil, heating and stirring until smooth.
- Dip Fudge in Chocolate: After letting the chocolate cool slightly, dip the top of each fudge square into it, then place them on parchment paper to set.
- Baking Dish Prep: Line the dish with parchment paper for easy fudge removal.
- Cooking Temperature: Keep a steady medium heat to avoid grainy fudge.
- Fudge Consistency Test: Use the soft ball test in iced water to check if it’s ready.
- Melting Chocolate: Remove from heat before adding white chocolate chips to prevent seizing.
- Layering the Fudge: Mix the cocoa powder thoroughly and swirl layers gently for a marbled look.
- Cutting the Fudge: Wait until it’s fully cooled for clean, well-shaped squares.
- Melting Chocolate for Topping: Use short microwave intervals and stir often to avoid burning.
- Setting the Chocolate Topping: Allow enough time for the chocolate to harden after dipping.
Storing Tips for Boston Cream Pie Fudge
- Room Temperature Storage: Keep the fudge in an airtight container at room temperature for up to 1 week. This helps maintain its texture and flavor.
- Refrigeration: For longer storage, place the fudge in the refrigerator. It can last up to 2 weeks when refrigerated. However, let it come to room temperature before serving for the best taste.
- Freezing: If you need to store it for an extended period, fudge can be frozen. Wrap it tightly in cling film and then place it in a freezer bag or airtight container. It can last up to 3 months in the freezer. Thaw in the refrigerator overnight before serving.
Wrapping Fudge for Gifts
- Individual Wrapping: Cut the fudge into squares and wrap each piece in wax paper or cellophane. This keeps the pieces separate and makes them easy to share.
- Gift Boxes: Place the individually wrapped fudge pieces in a decorative box or tin. Line the box with parchment paper for an extra touch.
- Decorative Touches: Add ribbons, labels, or festive decorations to the box or tin for a personalized and festive look.
- Include a Note: Adding a note with the name of the fudge and a brief description or a personal message makes the gift more special.
Boston Cream Pie Fudge Recipe
- 8×8 baking pan
For the Fudge:
- 2 cups granulated sugar
- 4 ounces unsalted butter
- ½ cup heavy cream
- 2 cups white chocolate chips
- 1 7 oz container marshmallow creme
- 3 tablespoons vanilla instant pudding mix
- ½ teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa powder
For the Topping:
- 6 ounces semisweet chocolate chips
- 1 tablespoon vegetable oil
- Prepare an 8×8 inch baking dish by lining it with parchment paper, allowing extra paper to overhang the sides for easy removal.
- In a large saucepan, combine sugar, butter, and heavy cream. Bring the mixture to a boil over medium heat.
- Lower the heat to medium-low and cook for 7 minutes, stirring constantly. Test the readiness by dropping a small amount into a glass of iced water; it should form a fudge-like ball.
- Quickly remove from heat. Stir in the white chocolate chips until melted and well combined. Then, blend in the marshmallow creme thoroughly.
- Mix in the vanilla pudding mix and vanilla extract until smooth. Pour two-thirds of this mixture into the prepared baking dish.
- Stir the cocoa powder into the remaining fudge mixture until well combined. Pour this over the first layer in the dish. Swirl the two layers together with a knife.
- Allow the fudge to cool to room temperature, then cut it into 16 squares.
- For the topping, melt the semisweet chocolate chips with vegetable oil in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth.
- Let the chocolate cool for 15 minutes. Dip the top of each fudge square into the chocolate, then place them on parchment paper, chocolate side up, to set for about an hour.
- Store the fudge in an airtight container at room temperature for 3-4 days.
- After dipping in chocolate, ensure the fudge is placed chocolate side up to set properly.
- If available, use a candy thermometer for the custard filling, which is ready at 234°F.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.