Description
This Boston Cream Fudge is a luscious layered confection combining creamy white chocolate fudge with a rich cocoa fudge swirl, topped with a glossy semi-sweet chocolate coating. Perfectly smooth and decadently sweet, this fudge combines the classic flavors of Boston cream in a rich, bite-sized treat that’s ideal for sharing or gifting.
Ingredients
Scale
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
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper, ensuring the paper extends over the edges for easy removal. Lightly spray the parchment with nonstick cooking spray to prevent sticking.
- Cook the fudge base: In a heavy-bottomed saucepan, combine sugar, butter, heavy cream, and corn syrup. Stir continuously over medium heat until the mixture comes to a rolling boil.
- Reach soft-ball stage: Continue boiling while stirring for 4-5 minutes until a candy thermometer registers 235-240°F (soft-ball stage) to ensure proper consistency.
- Melt white chocolate: Remove the pan from heat and stir in chopped white baking chocolate until fully melted and smooth.
- Add marshmallow cream and vanilla: Stir in the marshmallow cream and vanilla extract until well combined, creating the white fudge layer.
- Pour white fudge: Pour about ¾ of the white fudge mixture into the prepared baking pan, spreading evenly.
- Prepare cocoa fudge swirl: Add sifted unsweetened cocoa powder to the remaining fudge mixture. Whisk until smooth and fully incorporated.
- Layer cocoa fudge: Carefully spoon the cocoa fudge mixture over the white fudge layer.
- Swirl layers: Use a toothpick or skewer to swirl the two fudge layers together gently, creating a marbled effect.
- Cool and chill: Let the fudge cool at room temperature for about 1 hour, then cover with aluminum foil and refrigerate for another hour until firmly set. Alternatively, if your kitchen is cool, you may let it set completely on the counter.
- Slice fudge: Lift the set fudge out of the pan using the parchment overhang. Using a sharp knife, slice into 5 x 5 (25 pieces) or 6 x 6 (36 pieces) as preferred.
- Prepare chocolate topping: In a microwave-safe bowl, combine semi-sweet chocolate chips and vegetable oil. Heat on high for 30 seconds, stir, then continue heating in 15-second intervals, stirring between until smooth and melted.
- Dip fudge tops: Dip each fudge piece’s top into the melted chocolate and place on parchment paper to set. Allow the chocolate topping to fully set before serving.
Notes
- This fudge is best served at room temperature for optimal texture.
- Store in an airtight container at room temperature for up to one week or refrigerate for 2-3 weeks.
- To freeze, wrap fudge tightly in parchment and aluminum foil, place in a freezer-safe container, and store up to 2 months. Thaw overnight in the refrigerator before serving.
- To facilitate easy cutting, warm your knife under hot water, dry it, and then slice the fudge cleanly without sticking.
- Be cautious while cooking sugar to avoid crystallization by preventing sugar splashes on the pan sides.
- Allow fudge to set on the counter if your kitchen is cooler to avoid over-chilling.
Nutrition
- Serving Size: 1 piece (approx. 28g)
- Calories: 160
- Sugar: 20g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
