Boston Cream Fudge
Directions
- 1Add butter, granulated sugar, and whipping cream to a medium saucepan.
- 2Watch closely and stir regularly to prevent burning while cooking.
- 3Once a boil is achieved, turn the heat down to low and set a timer for 7 minutes.
- 4After 7 minutes, remove from heat and add white chocolate chips. Stir until smooth and incorporated.
- 5Transfer the mixture to a big bowl.
- 6Add marshmallow fluff and stir vigorously until smooth and well incorporated.
- 7Add vanilla extract and half a box of vanilla instant pudding powder.
- 8Stir vigorously once more until fully incorporated.
- 9Pour approximately three-quarters of the mixture into a prepared 8 or 9-inch pan.
- 10Add cocoa powder to the remaining mixture and incorporate it entirely into the vanilla fudge mixture.
- 11Pour the chocolate portion on top of the vanilla portion in the pan.
- 12Use a knife to swirl the chocolate into the vanilla, creating a chocolate and vanilla swirl.
- 13Place the pan in the fridge to chill for at least one hour.
- 14Pour about three-quarters of a cup of melted milk chocolate on top of the chilled fudge and spread it thinly to finish the Boston cream vibe.
- 15Return to the fridge to chill until fully set, at least one hour.
- 16Cut the fudge into squares.
Ingredients
- 0.5 cup butter
- 2 cups granulated sugar
- 0.5 cup whipping cream
- 2 cups white chocolate chips
- 213 grams marshmallow fluff
- 2 teaspoons vanilla extract
- 102 grams vanilla instant pudding powder
- 3 tablespoons cocoa powder
- 0.75 cup milk chocolate
Equipment
saucepanspatulabig bowl9-inch panknife
Tips
- Cut the squares a little smaller for super rich pieces.