Boston Cream Pie Fudge

Since I became the designated fudge maker in the family, I don’t always choose very traditional fudge recipes. My dad used to make about 20 different varieties of fudge and molded chocolates, and I simply don’t have the time for that. I have long looked at different recipes, but I was hesitant to share them as I didn’t want my dad to feel compelled to make them. Now I am choosing to make them.

One that I have wanted to make for a while is this recipe for Boston Cream Pie Fudge. It uses a variety of ingredients: marshmallow fluff, custard powder, white chocolate chips, but you also have to cook the butter/sugar/cream to soft ball stage. An interesting combination and one that made for a very thick mixture! I certainly got a workout with this recipe.

Since the fudge was so thick, my effort to swirl the batter wasn’t very obvious. You make the base fudge then cut it into pieces and dip in melted chocolate, which I hadn’t done before. Thankfully the fudge was easy to cut and dipping in chocolate was no problem at all. The chocolate adds a nice flavor to this fudge, which has the subtle flavors of white chocolate and custard.

Boston Cream Pie Fudge
2 cups sugar
½ cup butter
½ cup heavy cream
2 cups white chocolate chips
7 ounces marshmallow cream
3 tablespoons Bird's Custard Powder
1/2 teaspoon vanilla 
3 tablespoons cocoa powder

6 ounces semisweet chocolate
1 1/2 tablespoon vegetable oil

Line an 8” square pan with foil and spray the foil with nonstick cooking spray.

In a large, heavy saucepan, combine the sugar, butter, and heavy cream. Bring to a boil over medium heat. Attach a candy thermometer to the pan and lower the temperature to medium low. Cook until the thermometer reads 234 degrees, which was about 10 minutes. 

Remove from the heat and add the white chocolate chips, stirring until the chocolate melts and the mixture is smooth. Stir in the marshmallow crème, then the Custard Powder and vanilla. Stir until smooth.

Pour 2/3 of the fudge into the prepared pan. To the remaining 1/3, stir in the cocoa powder, mixing until combined. Pour the chocolate 1/3 on top of the remaining fudge in the pan. Swirl the two fudges together with a flat knife. Chill the fudge for several hours.

Remove the fudge from the pan and cut into squares. 

Finally, make the topping: in a medium microwave-safe bowl, combine the chocolate and vegetable oil. Microwave in 30 second increments, stirring frequently, until the mixture is smooth. Allow to cool for 10 minutes.

Dip the top of each piece of fudge into the chocolate. Allow the chocolate to set before serving. Store in the refrigerator.

Recipe from Sweet Recipeas