Boston Cream Fudge (Print Version)

# Ingredients:

01 - 2 cups granulated sugar.
02 - 3/4 cup unsalted butter.
03 - 2/3 cup heavy cream.
04 - 1/4 cup light corn syrup.
05 - 6 ounces white baking chocolate.
06 - 7 ounces marshmallow cream.
07 - 1 teaspoon vanilla extract.
08 - 1 1/2 tablespoons cocoa powder.
09 - 1 cup semi-sweet chocolate chips.
10 - 1 1/2 tablespoons vegetable oil.

# Instructions:

01 - Line 8x8 pan with parchment paper and spray lightly.
02 - Boil sugar, butter, cream and corn syrup to soft-ball stage (235-240°F).
03 - Stir in white chocolate, then marshmallow cream and vanilla.
04 - Pour 3/4 mixture in pan, add cocoa to remaining and swirl together.
05 - Cool 1 hour at room temp, then chill 1 hour.
06 - Cut into squares and dip in melted chocolate mixed with oil.

# Notes:

01 - Don't leave stove while cooking.
02 - Don't over-swirl layers.
03 - Can set at room temp if cool.

Back