Boston Cream Pie Fudge

 

Ingredients

For the Fudge Base

2 cups granulated sugar

4 oz (½ cup) unsalted butter

½ cup heavy cream

2 cups high-quality white chocolate chips

1 jar (7 oz) marshmallow crème

3 tablespoons instant vanilla pudding mix

½ teaspoon pure vanilla extract

For the Chocolate Swirl & Topping

3 tablespoons unsweetened cocoa powder

6 oz semisweet chocolate chips

1 tablespoon neutral oil

Instructions

Prep the Pan

Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.

Lightly grease the parchment paper.

Cook the Sugar Base

In a heavy-bottomed saucepan, combine sugar, butter, and heavy cream.

Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.

Reduce heat to medium-low and simmer for 7 minutes, stirring continuously.

(Optional) Use a candy thermometer and heat to 234°F (soft-ball stage).

Test Consistency

Drop a small spoonful of the mixture into a glass of ice water.

If it forms a soft ball that holds its shape, it’s ready.

Build the Custard Fudge

Remove the saucepan from heat.

Immediately stir in white chocolate chips until fully melted and smooth.

Add marshmallow crème, vanilla pudding mix, and vanilla extract.

Mix until the fudge is glossy and completely uniform.

Layer & Swirl

Pour two-thirds of the fudge mixture into the prepared pan and spread evenly.

To the remaining mixture, whisk in cocoa powder until smooth.

Drizzle the chocolate mixture over the vanilla layer.

Use a knife or skewer to gently swirl.

Cool & Cut

Allow fudge to cool at room temperature for 2–3 hours, or refrigerate for 1 hour.

Once fully set, lift out using parchment paper.

Cut into 16 even squares using a sharp knife.