Boston Cream Fudge Recipe
Velvety vanilla custard fudge topped with glossy chocolate ganache. All the Boston cream pie vibes in tidy squares.
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Servings:
Ingredients
Main Ingredients
- 2.75 cup white chocolate chips good quality melts smoother
- 14 oz sweetened condensed milk
- 3.4 oz instant vanilla pudding mix dry mix, not prepared
- 6.5 oz marshmallow creme
- 2.5 tbsp unsalted butter for the vanilla fudge
- 1.75 tsp vanilla extract
- 0.13 tsp fine salt
- 1.25 cup semisweet chocolate chips for ganache
- 0.5 cup heavy cream for ganache
- 1 tbsp unsalted butter for ganache
- 1 tsp light corn syrup adds shine; optional
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment, leaving overhang. Lightly mist with nonstick spray.
- Warm condensed milk and 2.5 tbsp butter in a medium pot over medium-low, stirring until melted.
- Whisk in the dry vanilla pudding mix until smooth and dissolved, about 1 minute.
- Remove from heat. Stir in white chocolate chips and marshmallow creme until silky and fully melted.
- Blend in vanilla extract and salt. Spread the custard fudge into the prepared pan and smooth the top.
- Chill 20–30 minutes until the top feels set but still slightly soft to the touch.
- Heat cream until steaming. Pour over chocolate chips with 1 tbsp butter and corn syrup; rest 2 minutes.
- Stir ganache until glossy and smooth. Cool 5 minutes, then pour over the vanilla layer and spread gently.
- Refrigerate until firm, 2–3 hours. Lift out with parchment and cut into 36 squares using a warm knife.
Notes
For a stronger custard vibe, add a pinch of nutmeg to the vanilla layer. To serve clean squares, warm the knife under hot water and wipe between cuts. Store covered in the fridge up to 1 week; for softer texture, let pieces sit at room temp 10 minutes before serving.
This recipe is an original creation inspired by classic Boston Cream Fudge Recipe flavors. All ingredient ratios and instructions are independently developed.