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Boston Cream Fudge Recipe

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4.3 from 57 reviews

  • Author: Sophia
  • Total Time: 2 hours 35 minutes
  • Yield: 25-36 pieces

Description

Boston Cream Fudge is a creamy, decadent layered fudge inspired by the classic Boston cream dessert. It features a smooth white chocolate and marshmallow base with a rich cocoa swirl, topped with a glossy layer of melted semi-sweet chocolate. This fudge is a perfect treat for special occasions or to satisfy your sweet tooth with a homemade, melt-in-your-mouth experience.

Ingredients

Fudge Base

  • 2 cups granulated sugar
  • ¾ cup unsalted butter
  • ⅔ cup heavy cream
  • ¼ cup light corn syrup
  • 6 ounces white baking chocolate, chopped
  • 7 ounces marshmallow cream
  • 1 teaspoon vanilla extract

Cocoa Swirl Layer

  • 1½ tablespoons unsweetened cocoa powder, sifted

Chocolate Topping

  • 1 cup semi-sweet chocolate chips
  • 1½ tablespoons vegetable oil

Instructions

  1. Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly spray the parchment with nonstick cooking spray.
  2. Cook the Sugar Mixture: In a heavy-bottomed saucepan, combine sugar, butter, heavy cream, and corn syrup. Cook over medium heat while stirring constantly until the mixture reaches a rolling boil.
  3. Boil to Soft-Ball Stage: Continue stirring and boiling for 4-5 minutes until the sugar mixture reaches 235-240°F on a candy thermometer (soft-ball stage).
  4. Mix in White Chocolate: Remove from heat, add chopped white chocolate, and stir until melted and smooth.
  5. Add Marshmallow Cream and Vanilla: Stir in marshmallow cream and vanilla extract until well combined.
  6. Pour Base Layer: Pour about ¾ of the fudge mixture into the prepared pan evenly.
  7. Prepare Cocoa Layer: Add sifted cocoa powder to the remaining fudge in the saucepan and whisk until fully incorporated.
  8. Add Cocoa Layer: Spoon the cocoa fudge mixture on top of the white fudge base.
  9. Swirl the Layers: Use a toothpick or skewer to gently swirl the cocoa and white layers to create a marbled effect without overmixing.
  10. Cool and Set: Let the fudge cool at room temperature for 1 hour, then cover with foil and refrigerate for another hour or until firm. Alternatively, allow to set fully at room temperature if cool enough.
  11. Slice the Fudge: Lift fudge from pan using parchment overhang and cut into 25 (5×5) or 36 (6×6) squares with a sharp knife.
  12. Melt Chocolate Topping: In a microwave-safe bowl, combine semi-sweet chocolate chips and vegetable oil. Heat for 30 seconds, stir, and continue heating in 15-second intervals, stirring until fully melted.
  13. Dip and Set Topping: Dip the tops of the fudge squares into the melted chocolate and allow them to cool until the chocolate sets completely before serving.

Notes

  • Always monitor your sugar mixture carefully to avoid burning; stir constantly and adjust heat as necessary.
  • Avoid over-swizzling the cocoa and white layers to keep a visually appealing marbled pattern.
  • If your kitchen is cool, fudge can finish setting at room temperature instead of refrigeration.
  • If small unmelted chocolate pieces remain while melting, stirring will incorporate them smoothly into the mixture.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sophiasrecipe.com/boston-cream-fudge-recipe/