This Boston Cream Pie Fudge recipe offers a creative twist on the classic dessert, combining layers of creamy custard and rich chocolate in a fudge form. It's a simple yet elegant treat, perfect for the holidays!
Equipment
8x8 baking pan
Ingredients
For the Fudge:
2cupsgranulated sugar
4ouncesunsalted butter
½cupheavy cream
2cupswhite chocolate chips
17 oz containermarshmallow creme
3tablespoonsvanilla instant pudding mix
½teaspoonvanilla extract
3tablespoonsunsweetened cocoa powder
For the Topping:
6ouncessemisweet chocolate chips
1tablespoonvegetable oil
Instructions
Prepare an 8x8 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.
Notes
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.