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Boston Cream Pie Fudge

Rich and velvety fudge that captures the classic flavors of Boston Cream Pie with a creamy vanilla base and chocolate swirls—perfect for gifting or indulging anytime.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 16 pieces
Course: Candy, Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Fudge Base
  • 2 cups granulated sugar the sweet backbone of the fudge
  • 3/4 cup heavy cream adds richness and creamy mouthfeel
  • 4 tbsp unsalted butter half a stick melts into the mix
  • 1 cup white chocolate chips melt smoothly into the base
  • 1/2 cup marshmallow creme adds light, fluffy texture
  • 1 package instant vanilla pudding mix (dry) boosts vanilla custard flavor and thickens fudge
  • 1 tsp vanilla extract deepens overall taste
Chocolate Swirl and Glaze
  • 2 tbsp unsweetened cocoa powder for the chocolate swirl
  • 1/2 cup semisweet chocolate chips for the chocolate glaze
  • 1 tbsp vegetable oil mixed into the glaze for pourable consistency

Equipment

  • 8x8-inch Baking Pan
  • Parchment Paper
  • Heavy-Bottomed Saucepan
  • Microwave-Safe Bowl
  • Spatula
  • Knife or skewer

Method
 

  1. Step 1: Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy lifting.
  2. Step 2: In a large heavy-bottomed saucepan, combine granulated sugar, heavy cream, and unsalted butter. Cook over medium heat, stirring constantly until butter melts and mixture reaches a full boil.
  3. Step 3: Reduce heat to medium-low and stir for 7 minutes. Test doneness by dropping a spoonful into ice water; it should form a soft ball. Alternatively, use a candy thermometer aiming for 237-239°F.
  4. Step 4: Remove pan from heat and immediately stir in white chocolate chips until smooth and melted.
  5. Step 5: Stir in marshmallow creme until fully incorporated. Then add instant vanilla pudding mix and vanilla extract, mixing until fudge thickens and smooths out.
  6. Step 6: Pour about two-thirds of the vanilla fudge into the prepared pan and spread evenly with a spatula.
  7. Step 7: Whisk unsweetened cocoa powder into the remaining fudge in the saucepan until smooth and fully combined.
  8. Step 8: Drop spoonfuls of the chocolate fudge over the vanilla layer in the pan and swirl gently with a knife or skewer to create a marbled effect.
  9. Step 9: Let fudge cool at room temperature until firm, about 2 hours. Refrigeration is optional but may change texture.
  10. Step 10: Use parchment overhang to lift fudge from pan and cut into 16 equal squares (4x4) for bite-sized pieces.
  11. Step 11: In a microwave-safe bowl, combine semisweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring until melted and smooth.
  12. Step 12: Let glaze cool for 15 minutes until thick but pourable. Dip top of each fudge square into glaze, allowing excess to drip off. Place squares chocolate-side up on parchment or wire rack.
  13. Step 13: Allow glaze to set at room temperature until firm, about 1 hour. Your Boston Cream Pie Fudge is ready to enjoy!

Notes

Make it your own by swapping pudding flavors or chocolate types. Add nuts or sprinkles before glazing for texture. Store fudge at room temperature for 1 week, refrigerate up to 2 weeks, or freeze up to 3 months. Let refrigerated or frozen fudge sit out 15-20 minutes before serving for best texture.