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Boston Cream Pie Fudge

A decadent twist on the classic Boston Cream Pie dessert, this fudge combines layers of creamy vanilla custard flavor with a rich chocolate swirl and glossy chocolate glaze for an irresistible no-bake treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16 squares
Course: Candy, Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Fudge Base
  • 2 cups granulated sugar base of the fudge, provides sweetness and structure
  • 3/4 cup heavy whipping cream adds richness and creaminess
  • 1/4 cup unsalted butter brings velvety texture and helps fudge set
  • 2 cups white chocolate chips melts beautifully, contributes to custard flavor
  • 1/2 cup marshmallow creme (or fluff) provides light airy texture and chew
  • 1/4 cup instant vanilla pudding mix gives custard flavor and creamy consistency
  • 2 tsp pure vanilla extract enhances vanilla notes and flavor depth
Chocolate Swirl
  • 2 tbsp unsweetened cocoa powder provides rich, slightly bitter balance for swirl
Chocolate Glaze
  • 1/2 cup semi-sweet chocolate chips melted for glossy chocolate finish
  • 1 tbsp neutral oil (vegetable or coconut) keeps glaze smooth and shiny

Equipment

  • 8x8-inch Baking Pan
  • Parchment Paper
  • Heavy-Bottomed Saucepan
  • Candy Thermometer
  • Microwave-Safe Bowl
  • Mixing spoon or hand mixer
  • Knife

Method
 

  1. Step 1: Line an 8x8-inch baking pan with parchment paper, leaving extra over two opposite sides for easy lifting. Set aside.
  2. Step 2: In a heavy-bottomed saucepan, combine granulated sugar, heavy cream, and butter over medium heat. Stir constantly until butter melts and sugar dissolves.
  3. Step 3: Attach a candy thermometer and let mixture boil without stirring until it reaches 234°F - 239°F (112°C - 115°C), the soft-ball stage, about 7-10 minutes.
  4. Step 4: Remove from heat. Add white chocolate chips and stir vigorously until fully melted and smooth.
  5. Step 5: Stir in marshmallow creme, instant vanilla pudding mix, and vanilla extract. Beat with a sturdy spoon or hand mixer until mixture thickens and becomes glossy.
  6. Step 6: Pour about two-thirds of the fudge mixture into the prepared pan and spread evenly to create the vanilla base layer.
  7. Step 7: To the remaining fudge in the saucepan, sift in the unsweetened cocoa powder and fold until fully combined to form the chocolate swirl.
  8. Step 8: Drop spoonfuls of the chocolate fudge over the vanilla layer. Use a knife or skewer to gently swirl the two layers to create a marbled pattern. Avoid over-swisting.
  9. Step 9: Let fudge cool at room temperature for about 1 hour, then cover and refrigerate for 3 to 4 hours until firm.
  10. Step 10: Lift set fudge out using parchment paper and cut into 1-inch squares using a warm, clean knife.
  11. Step 11: Melt semi-sweet chocolate chips with neutral oil in a microwave-safe bowl in 20-second intervals, stirring until smooth. Cool for 5 minutes.
  12. Step 12: Dip top of each fudge square into chocolate glaze, letting excess drip off. Place on parchment paper glaze-side up and let set at room temperature for about 30 minutes before serving.

Notes

Substitute marshmallow creme with homemade or store-bought marshmallow spread if needed. Use non-dairy vanilla pudding for dairy-free options. Swap cocoa powder for dark cocoa or add espresso powder for mocha twist. Try bittersweet or milk chocolate for glaze, or add bourbon/rum extract for adult flavor. Fold in toasted nuts or add food coloring for festive variations. Store fudge covered at room temperature up to 3 days, refrigerated up to 2 weeks, or frozen up to 3 months.