Boston Cream Fudge is a fun twist on the classic custard-filled New England cake. It’s made with creamy white chocolate fudge marbled with cocoa and covered with melted chocolate. This easy fudge recipe takes half the time and effort to cook as its cream pie counterpart.
Boston Cream Pie Fudge
Our Boston Cream Fudge recipe is a quick and easy way to recreate the flavors of the famous Boston Cream Pie, but in a more portable fudge format.
By dipping the top of Boston cream candy in a semi-sweet chocolate coating, you’ll elevate your dessert with a depth of flavor that balances the sweet base below. A perfect taste and texture contrast for those with a sweet tooth without being too intense.
Ingredients Notes
- Granulated sugar
- Unsalted butter: I prefer using unsalted butter so I can control the salt content in my candy.
- Heavy cream: The fat content in the cream helps create the creamy and smooth texture of the fudge.
- Light corn syrup: Prevents the sugar from crystallizing, which helps ensure the fudge remains smooth.
- White baking chocolate: White chocolate adds a creamy and sweet flavor. It melts smoothly into the fudge, contributing to its rich and indulgent taste.
- Marshmallow cream: Marshmallow cream adds volume and a light, airy texture to the fudge.
- Vanilla extract: The vanilla adds a warm and aromatic note, which enhances the overall flavor and complements the sweetness.
- Unsweetened cocoa powder: Cocoa powder gives the fudge its distinct chocolate flavor without adding additional sweetness. It balances the sweetness from the sugar, chocolate, and marshmallow cream, ensuring the fudge isn’t overly sweet.
- Semi-sweet chocolate chips
- Vegetable oil
See the recipe card for full information on ingredients and quantities.
How to Make Boston Cream Fudge
- Cook The Candy: Combine sugar, butter, heavy cream, and corn syrup in a heavy-bottomed saucepan and cook until the mixture reaches a rolling boil. Boil for about 4-5 minutes, stirring constantly, or until a candy thermometer registers around 235-240 degrees Fahrenheit.
- Make The White Chocolate Fudge Mixture: Remove from heat and stir in the white chocolate until melted and smooth. Stir in the marshmallow cream and vanilla extract until combined. Pour ¾ of the fudge mixture into the prepared baking dish.
- Create The Cocoa Flavored Fudge: Add the cocoa powder to the remaining white chocolate fudge and whisk until fully incorporated.
- Marble The Mixtures: Spread the cocoa-flavored fudge over the white layer and swirl the two together to create a marbled effect.
- Cool, Cover, and Chill: Cool at room temperature for about 1 hour then cover with aluminum foil and chill in the refrigerator for 1 hour or until firmly set.
- Cut The Candy: Slice the fudge into 25 5 x 5 slices or 36 6 x 6 smaller slices.
- Melt: Heat the chocolate chips and vegetable oil in the microwave on high for 30 seconds, stir, and continue to heat in 15-second intervals until completely melted.
- Dip The Dessert Squares: Dip the tops of the fudge in the melted chocolate. Allow the chocolate to completely set before serving.
Serving Suggestions
Boston cream fudge can be cut into 25 squares or 36 smaller slices if you’re willing to share! It’s the perfect sweet treat to serve at parties and potlucks and make great homemade gifts during the holiday season.
Looking for more fun fudge ideas? From Candy Corn Fudge to Cookie Dough Fudge, Unicorn Fudge, and so many more, I’ve got so many easy fudge recipes for almost any occasion!
Tips & Variations
- Prepare The Pan: Prepare an 8×8-inch baking pan by lining it with parchment paper and lightly spraying it 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.
- Avoid Splashing Sugar: When melting the sugar, make sure it doesn’t splash onto the sides of the pan, or it will turn back into crystals and cause the fudge to seize up and become grainy.
- Cool On The Counter: If your kitchen is colder, you can allow the fudge to finish setting on the counter instead of in the fridge.
- Cut Your Candy: 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.
Proper 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 or refrigerated for 2-3 weeks for longer storage.
- To Freeze: To freeze, 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.
More HOmemade Fudge Recipes
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Boston Cream Fudge
Serves — 25
Boston Cream Fudge is filled with the classic flavor combination of Boston cream pie, but prepared in a more portable, candy-like form.
Prep Time 10 minutes
Cook Time 20 minutes
Rest and Chill Time 2 hours
Total Time 2 hours 30 minutes
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 8×8-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.
Jenn’s 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.
- Prepare an 8×8-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 Info
Calories: 253kcal | Carbohydrates: 33g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 12mg | Potassium: 73mg | Fiber: 1g | Sugar: 30g | Vitamin A: 269IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
