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I created this Boston Cream Fudge recipe last Christmas and it's been a total game changer in my kitchen. It combines everything we love about Boston cream pie into the most incredible bite sized treats. The vanilla custard layer melts in your mouth while that chocolate topping adds the perfect richness. My family can't get enough of these and I bet yours will feel the same way.
The Secret Behind This Recipe
What makes this fudge extra special is how we blend sweetened condensed milk into the vanilla custard layer. Trust me this isn't your average pudding mix fudge. I spent weeks perfecting the combination of marshmallow cream and vanilla until I got that dreamy melt in your mouth texture just right. The result is pure heaven and nothing like those other fudge recipes you'll find online.
What You'll Need
Here's everything you need to make these little bites of heaven:
- 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
- 1 cup semi sweet chocolate chips
- 1½ tablespoons vegetable oil
- ¾ cup grated Parmesan cheese plus extra for sprinkling on top
Each piece packs about 644 calories with 44g carbs 40g protein and 34g fat.
Let's Make Some Fudge
My kitchen fills with the most amazing smell when I make this fudge. Start by lining your eight by eight pan with parchment paper make sure to leave some hanging over the sides. Give it a quick spray with cooking oil this makes life so much easier later.
Now for the fun part. Grab your biggest saucepan and throw in the sugar butter heavy cream and corn syrup. Keep stirring over medium heat until it starts bubbling away. Last time I got distracted for a minute and nearly burned it so keep your eye on it. Once it hits that perfect candy temperature (235-240°F) take it off the heat and mix in your white chocolate until it's silky smooth.
Next comes the marshmallow cream and vanilla this is where the magic happens. Pour most of it into your pan save about a quarter for the chocolate layer. For the chocolate part just mix some cocoa into what's left in the pan then spoon it over top. I love using a toothpick to make pretty swirls but don't go overboard or you'll lose those gorgeous layers.
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Making It Your Own
Sometimes I switch things up depending on what's in my pantry. Powdered sugar works just fine instead of granulated and I've used salted butter plenty of times. White chocolate chips can replace the baking chocolate in a pinch. My sister loves it when I use dark chocolate for the topping and my kids go crazy for milk chocolate. Feel free to play around with the flavors that's how all the best recipes happen.
Serving Ideas
This fudge makes any dessert table look fancy especially when you add some chocolate shavings on top. I love serving it alongside vanilla ice cream the combination is incredible. During the holidays I arrange it on a platter with some other treats like brownies and truffles. My holiday parties wouldn't be the same without it. Sometimes I even make a whole Boston cream themed dessert spread with my homemade Boston cream pie and poke cake.
Keeping It Fresh
The best part about this fudge is you can make it ahead of time. It stays fresh in the fridge for two weeks just keep it in an airtight container with some parchment paper between layers. If you're planning way ahead pop it in the freezer it'll keep for three months. Just remember to let it thaw in the fridge overnight before serving. The texture stays perfect as long as you store it right.
Common Questions From My Kitchen
After sharing this recipe on my blog I've gotten so many questions. The fudge is naturally gluten free but does contain dairy. You'll know it's set when it feels firm to the touch usually takes about an hour in the fridge. Don't skip the parchment paper step it's a lifesaver when it comes to getting the fudge out of the pan. For clean cuts run your knife under hot water between slices. Feel free to add nuts or dried fruit just mix them in with the marshmallow cream. The recipe is pretty forgiving so have fun with it and make it your own.
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Frequently Asked Questions
- → Why constant stirring?
- Sugar mixture can burn quickly if not stirred. Keep stirring and watch temperature carefully for proper fudge texture.
- → How do I know it's ready?
- Use candy thermometer to reach soft-ball stage (235-240°F). Without thermometer, drop small amount in cold water - should form soft ball.
- → Why let it set twice?
- Room temperature setting helps prevent condensation. Chilling helps achieve firm texture for clean cuts.
- → Can I freeze this fudge?
- Wrap well and freeze up to 3 months. Thaw in fridge overnight before serving for best texture.
- → Why add oil to chocolate?
- Oil helps thin chocolate for smoother dipping and prevents chocolate from becoming too brittle when set.