Boston Cream Pie Fudge

Boston Cream Pie Fudge —a bite-sized twist on the classic dessert! This creamy, dreamy fudge combines layers of rich vanilla and chocolate with a custard-inspired flavor. Perfect for parties, gifts, or satisfying your sweet tooth! Here’s how to make it:

Ingredients

Vanilla Layer:

• 1½ cups (300g) granulated sugar
• ½ cup (120ml) heavy cream
• ½ cup (115g) unsalted butter
• 1 tsp pure vanilla extract
• 1½ cups (250g) white chocolate chips
• ½ cup (120g) marshmallow fluff (or creme)

Chocolate Layer:

• 1½ cups (300g) granulated sugar
• ½ cup (120ml) heavy cream
• ½ cup (115g) unsalted butter
• 1 cup (175g) semisweet chocolate chips
• ½ cup (120g) marshmallow fluff (or creme)

Instructions

1. Prepare Your Pan:

1. Line an 8×8-inch baking pan with parchment paper or foil, leaving an overhang for easy removal. Lightly grease it.

2. Make the Vanilla Layer:

1. In a medium saucepan, combine the sugar, heavy cream, and butter over medium heat. Stir constantly until the mixture comes to a boil.
2. Boil for 4-5 minutes without stirring.
3. Remove from heat and quickly stir in the white chocolate chips, marshmallow fluff, and vanilla extract until smooth.
4. Pour the vanilla mixture into the prepared pan, spreading it evenly. Let it sit at room temperature or in the fridge while you prepare the chocolate layer.

3. Make the Chocolate Layer:

1. Repeat the same process for the chocolate layer: combine sugar, heavy cream, and butter in a saucepan, boil, and stir in the chocolate chips and marshmallow fluff until smooth.
2. Pour the chocolate mixture over the set vanilla layer, smoothing the top.

4. Chill and Set:

1. Refrigerate the fudge for 2-3 hours, or until fully set.
2. Remove from the pan using the parchment overhang, and slice into small squares.

Tips & Variations:

• Custard Flavor Boost: Add 1-2 tbsp of instant vanilla pudding mix to the vanilla layer for an extra custard-like flavor.
• Decorate: Drizzle melted white or dark chocolate over the top or sprinkle with gold dust for a fancy touch.
• Storage: Store in an airtight container in the fridge for up to 2 weeks.

Would you like pairing ideas, or maybe a shortcut version of this recipe?