Boston Cream Fudge

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Boston Cream Fudge is filled with the classic flavor combination of Boston cream pie, but prepared in a more portable, candy-like form.

Prep Time10

Cook Time20

Rest and Chill Time2

Total Time2 30

Course: Dessert

Cuisine: American

Servings: pieces - 5 slices x 5 slices -or- 36 - 6 slices x 6 slices

Calories: 253kcal

Author: Jennifer Fishkind

Ingredients

2 cups granulated sugar
¾ cup unsalted butter
⅔ cup heavy cream
¼ cup light corn syrup
6 ounces white baking chocolate chopped
7 ounces marshmallow cream
1 teaspoon vanilla extract
1½ tablespoons unsweetened cocoa powder sifted to remove any clumps
1 cup semi-sweet chocolate chips
1½ tablespoons vegetable oil

Instructions

Prepare an 8x8-inch baking pan by lining it with parchment paper, leaving an overhang to pull the fudge out of the pan. Very lightly spray the parchment paper with nonstick cooking spray.
Combine the sugar, butter, heavy cream, and corn syrup in a heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until the mixture reaches a rolling boil.
2 cups granulated sugar, ¾ cup unsalted butter, ⅔ cup heavy cream, ¼ cup light corn syrup
Once boiling, continue stirring and allow it to boil for about 4-5 minutes, or until a candy thermometer registers around 235-240°F (soft-ball stage).
Remove the saucepan from heat and stir in the chopped white chocolate until it's completely melted and smooth.
6 ounces white baking chocolate
Add the marshmallow cream and vanilla extract to the mixture, stirring until well combined.
7 ounces marshmallow cream, 1 teaspoon vanilla extract
Pour ¾ of the fudge mixture into the prepared baking dish.
Add the unsweetened cocoa powder to the remaining fudge. Whisk until fully incorporated.
1½ tablespoons unsweetened cocoa powder
Carefully spoon the cocoa-flavored fudge mixture on top of the white layer.
Use a toothpick or skewer to swirl the two layers, creating a marbled effect.
Let the fudge cool at room temperature for about 1 hour. Cover with aluminum foil. Then, chill in the refrigerator for 1 hour or until firmly set. (If your kitchen is on the colder side, you can allow the fudge to finish setting on the counter)
Once set, lift the fudge from the pan using the parchment paper overhang. Use a sharp kitchen knife to slice the fudge 5 x 5 slices. (You can also cut the fudge 6 x 6 slices)
Add the chocolate chips and vegetable oil to a microwave-safe bowl. Heat on high for 30 seconds, stir, and heat in 15-second intervals until the chocolate is completely melted.
1 cup semi-sweet chocolate chips, 1½ tablespoons vegetable oil
Dip the tops of the fudge in the melted chocolate. Allow the chocolate to completely set before serving.

Notes

Storage:

To Store: This fudge is best served at room temperature. It can be stored in an airtight container on the counter for up to a week but can be refrigerated for 2-3 weeks for longer storage.
To Freeze: To freeze Boston cream fudge, wrap it in parchment paper and aluminum foil and store it in a freezer safe container for up to 2 months. Thaw in the refrigerator overnight before serving.

Tips:

Prepare an 8x8-inch baking pan by lining it with parchment paper and lightly spraying with nonstick cooking spray. Be sure to have a long enough piece to allow enough of the parchment paper to hang over the sides. This will make lifting the fudge out of the pan easier after refrigeration for slicing into individual portions.
When melting the sugar, make sure it doesn't splash onto the sides of the pan or it will turn back into crystals and causes the fudge to seize up and become grainy.
If your kitchen is on the colder side, you can allow the fudge to finish setting on the counter instead of in the fridge.
To cut your fudge, use a sharp kitchen knife. You can warm the knife by running it under warm water, then dry it off with a towel before slicing.

Nutrition