Imagine the rich, creamy flavor of Boston cream pie in the form of smooth, melt-in-your-mouth fudge. This dessert is the perfect blend of nostalgia and indulgence, combining layers of velvety vanilla fudge with a luscious chocolate topping. The result? Boston Cream Pie Fudge—a decadent twist on a classic dessert that you can easily make at home.
Whether you’re preparing treats for a holiday gathering, sharing desserts at a potluck, or simply looking for a sweet pick-me-up, this fudge will impress your family and friends. It’s a creative way to enjoy the classic flavors of Boston cream pie in bite-sized, fudge-like perfection.
Let’s dive into the step-by-step process of creating this indulgent treat, packed with creamy vanilla layers and a rich chocolate finish.
Why You’ll Love Boston Cream Pie Fudge
- Classic Dessert Reimagined: Combines the traditional flavors of Boston cream pie in a fun, easy-to-make fudge.
- Rich and Decadent: Creamy vanilla fudge with a smooth chocolate topping delivers a luxurious texture and flavor.
- Perfect for Any Occasion: Ideal for holidays, parties, or as a thoughtful homemade gift.
- Easy to Make: Simple ingredients and steps make this recipe accessible to bakers of all skill levels.
- No Special Tools Needed: You only need basic kitchen supplies—no candy thermometer required.
Ingredients for Boston Cream Pie Fudge
For the Fudge Base
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 2 cups |
| Unsalted butter | 4 ounces |
| Heavy cream | ½ cup |
| White chocolate chips | 2 cups |
| Marshmallow creme | 1 (7 oz) container |
| Vanilla instant pudding mix | 3 tablespoons |
| Vanilla extract | ½ teaspoon |
| Unsweetened cocoa powder | 3 tablespoons |
For the Chocolate Topping
| Ingredient | Quantity |
|---|---|
| Semisweet chocolate chips | 6 ounces |
| Vegetable oil | 1 tablespoon |
Step 1: Prepare the Fudge Base
Creating the perfect fudge base is all about combining the right ingredients and cooking them carefully.
- Cook the Mixture:
- In a medium-sized saucepan, combine the granulated sugar, unsalted butter, and heavy cream.
- Place the saucepan over medium heat, stirring continuously until the butter melts and the mixture reaches a gentle simmer.
- Let It Cook:
- Continue cooking the mixture for 4–5 minutes, stirring occasionally to prevent sticking or burning.
- Add the White Chocolate and Marshmallow Creme:
- Remove the saucepan from the heat.
- Stir in the white chocolate chips and marshmallow creme. Mix vigorously until smooth and fully combined.
Step 2: Flavor the Fudge
Infuse your fudge with the classic flavors of vanilla and cocoa for a Boston cream pie twist.
- Add the vanilla instant pudding mix, vanilla extract, and unsweetened cocoa powder to the fudge mixture.
- Stir the mixture thoroughly until all the ingredients are evenly combined.
Pro Tip: The pudding mix enhances the creamy vanilla flavor, while the cocoa powder adds depth to balance the sweetness.
Step 3: Set the Fudge Layer
Now it’s time to pour and shape the fudge layer.
- Line an 8×8-inch square pan with parchment paper, leaving an overhang for easy removal.
- Pour the prepared fudge mixture into the pan, spreading it evenly with a spatula or the back of a spoon.
- Smooth the surface to create an even layer.
Tip: Tap the pan gently on the countertop to remove any air bubbles.
Step 4: Prepare the Chocolate Topping
The chocolate topping adds the finishing touch to your Boston cream pie fudge.
- Melt the Chocolate:
- In a microwave-safe bowl, combine the semisweet chocolate chips and vegetable oil.
- Microwave in 20-second intervals, stirring between each burst, until the chocolate is fully melted and smooth.
- Spread the Topping:
- Pour the melted chocolate over the fudge layer.
- Use a spatula or the back of a spoon to spread the chocolate evenly across the surface.
Step 5: Chill and Set
To achieve the perfect consistency, the fudge needs time to chill.
- Let the fudge cool at room temperature for 15–20 minutes.
- Transfer the pan to the refrigerator and chill for at least 4 hours, or until the fudge is fully set and firm.
Tip: Patience is key! The longer you let it chill, the easier it will be to slice cleanly.
Step 6: Slice and Serve
Once the fudge is firm, it’s time to cut and enjoy your creation!
- Use the parchment paper overhang to lift the fudge out of the pan.
- Place it on a cutting board and use a sharp knife to cut the fudge into small squares or rectangles.
- Serve immediately, or store in an airtight container for later.
Optional: Sprinkle with a light dusting of cocoa powder or powdered sugar for an extra special presentation.
Tips for Perfect Boston Cream Pie Fudge
- Stir Continuously: While cooking the sugar, butter, and cream mixture, stir constantly to prevent burning.
- Smooth Texture: Ensure the white chocolate and marshmallow creme are fully melted and combined for a silky texture.
- Line Your Pan: Parchment paper makes it easy to remove the fudge without sticking.
- Cutting Tip: Run your knife under warm water and dry it before slicing for clean, smooth cuts.
- Storage: Store the fudge in an airtight container in the refrigerator for up to 7 days.
Nutritional Information
Per Serving (1 square, approximately 1 inch)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 24g |
| Fat | 8g |
| Sugar | 20g |
| Protein | 1g |
Frequently Asked Questions (FAQs)
1. Can I use milk chocolate instead of semisweet chocolate chips?
Yes! Milk chocolate can be used for a sweeter topping, but keep in mind it may melt more quickly.
2. How do I store leftover fudge?
Store it in an airtight container in the refrigerator for up to a week or freeze it for up to 3 months.
3. Can I make this fudge without marshmallow creme?
Marshmallow creme adds a smooth texture, but you can substitute with 1 cup of mini marshmallows melted into the mixture.
4. Why do I need to add vegetable oil to the chocolate topping?
The oil helps make the melted chocolate smooth and spreadable while giving it a glossy finish.
5. How can I prevent the fudge from becoming grainy?
Make sure to stir constantly while cooking the sugar and butter mixture to dissolve the sugar evenly.
6. Can I double the recipe?
Absolutely! Double the ingredients and use a 9×13-inch pan instead of an 8×8-inch pan.
Final Thoughts
Boston Cream Pie Fudge is a delightful twist on the classic dessert that everyone knows and loves. With its creamy vanilla base and decadent chocolate topping, this fudge is both nostalgic and innovative. It’s the perfect treat for parties, holidays, or whenever you want to satisfy your sweet tooth with something special.
Now it’s time to gather your ingredients, follow these simple steps, and enjoy the indulgent flavors of Boston cream pie in every bite-sized piece of fudge. Share it with friends and family, or keep it all to yourself—we won’t judge!
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Boston Cream Pie Fudge: A Decadent Twist on a Classic Dessert
- Total Time: 4 hours 20 minutes
- Yield: 16–20 squares
Description
Turn the beloved flavors of Boston cream pie into an irresistible fudge! This rich and creamy treat features a smooth vanilla fudge base topped with a luscious chocolate layer. Easy to make and perfect for any occasion, this decadent fudge is guaranteed to wow your taste buds.
Ingredients
For the Fudge Base:
- 2 cups granulated sugar
- 4 ounces unsalted butter
- ½ cup heavy cream
- 2 cups white chocolate chips
- 1 (7 oz) container marshmallow creme
- 3 tablespoons vanilla instant pudding mix
- ½ teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa powder
For the Chocolate Topping:
- 6 ounces semisweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
Step 1: Prepare the Fudge Base
- In a medium saucepan, combine 2 cups of granulated sugar, 4 ounces of unsalted butter, and ½ cup of heavy cream.
- Heat the mixture over medium heat, stirring continuously until the butter melts and the mixture starts to simmer.
- Continue cooking for 4–5 minutes, stirring occasionally to ensure the sugar dissolves completely.
- Remove the saucepan from the heat. Immediately stir in 2 cups of white chocolate chips and 1 (7 oz) container of marshmallow creme. Mix until smooth and creamy.
Step 2: Flavor the Fudge
- Add 3 tablespoons of vanilla instant pudding mix, ½ teaspoon of vanilla extract, and 3 tablespoons of unsweetened cocoa powder to the fudge mixture.
- Stir thoroughly until all the ingredients are fully combined, creating a rich and flavorful base.
Step 3: Pour and Set the Fudge Layer
- Line an 8×8-inch square pan with parchment paper, leaving an overhang for easy removal later.
- Pour the fudge mixture into the prepared pan. Use a spatula or the back of a spoon to smooth the surface evenly.
- Tap the pan lightly on the countertop to remove any air bubbles.
Step 4: Make the Chocolate Topping
- In a microwave-safe bowl, combine 6 ounces of semisweet chocolate chips and 1 tablespoon of vegetable oil.
- Heat in 20-second bursts in the microwave, stirring between each interval, until the chocolate is fully melted and smooth.
- Pour the melted chocolate over the fudge base, spreading it evenly with a spatula or spoon to cover the entire surface.
Step 5: Chill and Set
- Let the fudge cool at room temperature for 15–20 minutes before placing it in the refrigerator.
- Refrigerate the fudge for at least 4 hours, or until it is fully set and firm.
Step 6: Slice and Serve
- Once the fudge is set, lift it out of the pan using the parchment paper overhang.
- Place the fudge on a cutting board and use a sharp knife to cut it into small squares or rectangles.
- Serve immediately or store in an airtight container for later.
Notes
- Parchment Paper Tip: Always leave extra parchment hanging over the edges of the pan for easy fudge removal.
- Customize the Chocolate: Use milk chocolate for a sweeter topping or dark chocolate for a deeper, richer flavor.
- Storage: Store the fudge in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months.
- Cutting Tip: Run your knife under hot water and dry it off before slicing the fudge for clean, sharp edges.
- Prep Time: 10 minutes
- Cook Time: 4 hours 10 minutes
- Category: Dessert
- Method: Stovetop and Chilling
- Cuisine: American
