Description
Boston Cream Fudge combines the classic flavors of Boston cream pie in a portable, candy-like form. A delicious blend of white chocolate, marshmallow cream, and a marbled cocoa fudge, finished with a semi-sweet chocolate dip. Perfect for parties, holidays, or a special treat!
Ingredients
Units
Scale
- 2 cups granulated sugar
- 3/4 cup unsalted butter
- 2/3 cup heavy cream
- 1/4 cup light corn syrup
- 6 oz white baking chocolate, chopped
- 7 oz marshmallow cream
- 1 tsp vanilla extract
- 1 1/2 tbsp unsweetened cocoa powder, sifted
- 1 cup semi-sweet chocolate chips
- 1 1/2 tbsp vegetable oil
Instructions
- Prepare the Pan:
Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly spray the parchment with nonstick cooking spray. - Cook the Fudge Mixture:
In a heavy-bottomed saucepan, combine the sugar, butter, heavy cream, and corn syrup. Cook over medium heat, stirring constantly, until the mixture reaches a rolling boil. Once boiling, continue stirring and allow it to boil for 4-5 minutes, until a candy thermometer reads 235-240°F (soft-ball stage). - Add White Chocolate:
Remove the saucepan from heat and stir in the chopped white chocolate until fully melted and smooth. - Add Marshmallow Cream and Vanilla:
Stir in the marshmallow cream and vanilla extract until well combined. - Layer the Fudge:
Pour 3/4 of the fudge mixture into the prepared baking pan. Add the sifted cocoa powder to the remaining fudge and whisk until fully incorporated. Carefully spoon the cocoa-flavored fudge on top of the white fudge layer. - Create a Marbled Effect:
Use a toothpick or skewer to swirl the two fudge layers together, creating a marbled effect. - Cool and Chill:
Let the fudge cool at room temperature for 1 hour. Cover with aluminum foil and refrigerate for 1 hour, or until set. If your kitchen is cool, you can allow the fudge to set on the counter. - Cut the Fudge:
Once set, lift the fudge from the pan using the parchment paper overhang. Slice into 25 squares (or 36 smaller pieces). - Add the Chocolate Coating:
In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Heat on high for 30 seconds, stir, and continue heating in 15-second intervals until the chocolate is completely melted. - Dip the Fudge:
Dip the tops of each fudge square into the melted chocolate and allow the chocolate to set before serving.
Notes
- Make sure to use a candy thermometer for the most accurate temperature.
- You can store the fudge in an airtight container for up to a week.
- For extra flair, top with chopped nuts or drizzle more chocolate on top.
Nutrition
- Serving Size: 1 square (1/25 of the recipe)
- Calories: 190
- Sugar: 20g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg