Boston Cream Fudge
Boston Cream Fudge takes all the classic flavors of Boston cream pie and transfers them to a rich fudge recipe. Creamy vanilla custard fudge and chocolate fudge are swirled together and topped with a thick chocolate topping for the ultimate fudge recipe!
We love Boston cream pie. As in we’re in love with it. No matter what bakery we go to or for what reason, we will always, always buy traditional Boston cream pie or anything with a Boston cream pie vibe. That’s why we love making this delicious fudge!
If you love rich, creamy fudge, the custard and chocolate flavor combo of Boston cream pie, and you have tastebuds, then this is the recipe for you. It’s quick, easy, and every bite is like a trip to rich, cream pie heaven.
Table of contents
❤️ Why You’ll Love This Recipe
- It only takes a few simple ingredients to make.
- It’s easier to make than you might think and requires no candy thermometer.
- Every bite is filled with classic Boston cream pie flavor!
- It makes a great dessert or sweet addition to any party.
🛒Ingredients
This recipe only uses a handful of simple ingredients that you can find easily at any grocery store. You’ll be in and out in no time and ready to cook!
Everything you need is listed here, but you can find the exact amounts in the recipe card at the end of the post.
For the Fudge
- Sugar
- Unsalted butter
- Heavy cream
- White chocolate chips
- Marshmallow Cream
- Vanilla pudding
- Vanilla extract
- Unsweetened cocoa powder
For the Chocolate Topping
- Semi-sweet chocolate chips
- Vegetable oil
🔪 How to Make Boston Cream Fudge
This recipe requires a little stovetop cooking, but it’s nothing major. You don’t need a candy thermometer, and you don’t need any special skills. Just follow the directions, and you’ll be all done in about 15 minutes. After that, you’ll just need to let it set!
Step 1: Prep
Line an 8×8 baking dish with parchment paper, leaving the edges hanging over the sides so you can lift the fudge out of the dish. Set aside.
Step 2: Cook the Sugar, Butter, and Cream
Mix the sugar, butter, and heavy cream in a large saucepan and bring it to a boil over medium heat. Reduce the heat to low and cook for 7 minutes, stirring constantly.
Step 3: Mix in the Chocolate Chips and Marshmallow Cream
Remove the saucepan from the heat and immediately stir in the white chocolate chips until melted. Then, stir in the marshmallow cream until combined.
Step 4: Add the Pudding and Vanilla
Add the vanilla pudding and vanilla extract to the mixture and mix until combined. Pour 2/3 of the fudge into the baking dish.
Step 5: Make the Chocolate Fudge
Immediately whisk the cocoa powder into the remaining fudge. Then, pour the chocolate fudge on top of the vanilla fudge and swirl them together with a knife.
Step 6: Cool
Let the fudge cool to room temperature, then cut it into 16 cubes.
Step 7: Make the Chocolate Topping
Combine the semi-sweet chocolate chips and oil and microwave the mixture at 30-second intervals, stirring each time, until the mixture is melted and smooth.
Step 8: Dip and Cool
Cool the chocolate mixture for 15 minutes, then dip the tops of the fudge bars in it. Place the dipped fudge squares on parchment paper and let the chocolate harden for about an hour. Enjoy!
📝Variations
- Use your favorite cocoa powder for this recipe, they all add a slightly different flavor profile to the fudge.
- You can use semi-sweet, milk, or dark chocolate chips for the chocolate topping.
- Use melted coconut oil in place of vegetable oil in equal amounts if you prefer.
Check out our Boston cream pie cookie cups for another fun twist on classic Boston cream.
🥄 Equipment
- Measuring cups and spoons
- Large saucepan
- 8×8 baking dish
- Parchment paper
- Large spoon
- Microwaveable bowl
🥫 Storage
Store this fudge at room temperature in an air-tight container for up to 4 days. For longer storage, wrap each piece of fudge in plastic wrap, place them in an air-tight, freezer-safe container and freeze for up to a month.
What to Serve with Boston Cream Fudge
Serve this fudge to kids with a glass of milk. Grownups can enjoy it with a cup of coffee or tea. It’s also delicious when paired with fresh berries or some nuts.
💭 Tips
- To check the fudge for consistency, drop a bit of it into ice water. If you can grab the ball and it’s fudge-like, then it’s perfect.
- If you prefer to keep things more controlled, use a candy thermometer when making the fudge. It’s ready at 234 degrees.
- Be sure you let the chocolate topping mixture cool for about 15 minutes so it’s thick enough to stick to the top of the fudge and create a solid layer rather than a glaze.
- DO NOT use salted butter in this recipe. It will change the flavor of the fudge.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Fudge is a dense, sugary confection made with a base of sugar, butter, and milk. It’s said to have been the result of an accident and was called fudge because it was a “fudged” recipe.
Not cooking fudge to the correct temperature is the most common reason fudge doesn’t set. If the fudge isn’t initially cooked to the proper temperature, it will always be soft.
Yes, it does! The vanilla and chocolate custard fudge mixture and the chocolate topping create a flavor profile that is almost exactly like Boston cream pie.
🍽 More Recipes
Do you enjoy fudge? Then try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Boston Cream Fudge
Equipment
- Measuring Cups and Spoons
- Large saucepan
- 8×8 baking dish
- parchment paper
- large spoon
- Microwaveable Bowl
Ingredients
- 2 cups sugar
- 4 ounces unsalted butter
- ½ cup heavy cream
- 2 cups white chocolate chips
- 7 ounces container of marshmallow creme
- 3 tablespoons vanilla pudding
- ½ teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa powder
For the topping
- 6 ounces semisweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Line an 8×8 baking dish with parchment paper (leave the edges hanging off the sides so you can lift the fudge out the dish) and set aside.
- Add together the sugar, butter and heavy cream into a large sauce pan, bring to a boil over medium heat.
- Reduce the heat to medium low, cook for 7 minutes, stir constantly. You can check to see if it’s ready but dropping a drop of it in a glass full of iced water, if you can grab the ball and it’s fudge like, then it’s perfect.
- These next few steps need to be done pretty fast, remove from heat and immediately put in the white chocolate chips, stir until it’s melted and mixed well. Add the marshmallow creme and mix well to combine.
- Add the vanilla pudding and vanilla extract and mix until combined and smooth. Pour 2/3 of the fudge into the parchment paper lined pan.
- Immediately whisk the cocoa powder into the remaining fudge in the pan, mix until combined. Pour the chocolate mixture on top of the custard fudge in the pan. Use a knife and make swirls around the fudge.
- Let cool to room temp and then cut into 16 cubes. In a microwave safe bowl add the semi sweet chocolate chips and vegetable oil, microwave for 30 seconds at a time stirring each time until melted and smooth.
- Let the chocolate cook for 15 minutes, once cooled down, pick up the fudge and dip the tops into the chocolate. Place the fudge on parchment paper and let the chocolate set and harden for about an hour. Serve and enjoy!
