Description
This Boston Cream Fudge recipe offers a decadent layered treat combining creamy white chocolate fudge with a rich cocoa swirl, topped with a glossy semi-sweet chocolate coating. Perfectly smooth and luscious, this fudge captures the classic Boston cream pie flavors in a rich, chewy candy form, ideal for gifts or special occasions.
Ingredients
Scale
Fudge Base
- 2 cups granulated sugar
- ¾ cup unsalted butter
- ⅔ cup heavy cream
- ¼ cup light corn syrup
White Chocolate Layer
- 6 ounces white baking chocolate, chopped
- 7 ounces marshmallow cream
- 1 teaspoon vanilla extract
Cocoa Swirl Layer
- 1½ tablespoons unsweetened cocoa powder, sifted
Topping
- 1 cup semi-sweet chocolate chips
- 1½ tablespoons vegetable oil
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, ensuring there is an overhang on the sides for easy removal later. Lightly spray the parchment with nonstick cooking spray to prevent sticking.
- Combine Ingredients: In a heavy-bottomed saucepan, combine sugar, butter, heavy cream, and corn syrup. Cook over medium heat, stirring constantly to prevent burning.
- Boil Mixture: Continue cooking while stirring until the mixture reaches a rolling boil. Allow it to boil for about 4-5 minutes, or until a candy thermometer registers between 235-240°F (soft-ball stage), indicating proper fudge temperature.
- Melt White Chocolate: Remove the pan from heat and stir in the chopped white baking chocolate until fully melted and smooth.
- Add Marshmallow and Vanilla: Mix in the marshmallow cream and vanilla extract until the mixture is well combined and creamy.
- Pour Base Layer: Pour three-quarters of the fudge mixture into the prepared baking pan, spreading evenly.
- Mix Cocoa Powder: Add the sifted unsweetened cocoa powder to the remaining fudge mixture. Whisk thoroughly to incorporate the cocoa evenly.
- Add Cocoa Layer: Spoon the cocoa-flavored fudge mixture over the white chocolate base layer in the pan carefully.
- Create Marble Effect: Use a toothpick or skewer to gently swirl the two layers together, creating a marbled pattern but keeping layers distinct for visual appeal.
- Cool and Set: Let the fudge cool at room temperature for about 1 hour, then cover with aluminum foil. Refrigerate for an additional hour until the fudge is firm and set. Alternatively, on cooler days, allow it to set fully on the countertop.
- Slice Fudge: Once set, carefully lift the fudge out of the pan using the parchment paper overhang. Using a sharp kitchen knife, cut into 5×5 or 6×6 square slices for serving.
- Prepare Chocolate Topping: In a microwave-safe bowl, combine semi-sweet chocolate chips and vegetable oil. Microwave on high for 30 seconds, stir, then continue heating in 15-second increments until fully melted and smooth.
- Dip and Set Topping: Dip the top of each fudge square into the melted chocolate, then place on wax or parchment paper. Allow the chocolate to harden completely before serving.
Notes
- Storage: Store fudge in an airtight container at room temperature for up to one week. For longer storage, refrigerate for 2-3 weeks.
- Freezing: Wrap fudge tightly in parchment paper and aluminum foil, store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
- Preparation Tips: Ensure the parchment paper has an ample overhang for easy fudge removal. Avoid sugar crystals on pan sides to prevent grainy texture by not letting sugar splash up during boiling.
- Temperature Tips: Use a candy thermometer to reach the soft-ball stage (235-240°F) for optimal fudge texture.
- Cutting Fudge: Warm a knife under hot water, dry it, then slice fudge cleanly for smooth edges.
- Setting: In cooler kitchens, fudge can finish setting undisturbed at room temperature instead of refrigeration for a softer texture.
Nutrition
- Serving Size: 1 piece (approx. 1.5 inch square)
- Calories: 180
- Sugar: 22g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
