Description
Boston Cream Pie Fudge is a rich, creamy treat inspired by the classic dessert. It features layers of silky vanilla custard-flavored fudge with a decadent chocolate ganache topping. This no-bake fudge is perfect for holidays, parties, or whenever you crave a sweet, indulgent bite.
Ingredients
Units
Scale
For the Vanilla Fudge Layer:
- 2 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 (3.4 oz) box instant vanilla pudding mix (dry)
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Pan:
- Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
- Make the Vanilla Fudge Layer:
- In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is melted and smooth.
- In a small bowl, whisk together the dry vanilla pudding mix and milk until smooth.
- Add the pudding mixture and vanilla extract to the melted chocolate mixture. Stir until fully combined and thickened.
- Pour the fudge mixture into the prepared pan, spreading it evenly. Chill in the refrigerator for 30 minutes to set slightly.
- Prepare the Chocolate Ganache:
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth and glossy.
- Let the ganache cool slightly, then pour it over the chilled vanilla fudge layer. Spread evenly with a spatula.
- Chill and Set:
- Refrigerate the fudge for at least 2 hours, or until completely set.
- Serve:
- Once set, lift the fudge out of the pan using the parchment paper. Cut into small squares and enjoy!
Notes
- Storage: Store in an airtight container in the refrigerator for up to 1 week. For firmer fudge, keep chilled until ready to serve.
- Flavor Twist: Add a splash of rum or almond extract to the ganache for an extra flavor kick.
- Texture Tip: For a smoother ganache, strain it through a fine mesh sieve after melting.