Boston Cream Pie Fudge
If you like Boston Cream Pie, you’ll love it even more as fudge!This Boston Cream Pie Fudge is just like the original dish, but it’s even creamier and tastes even better. It features a thick vanilla custard base and a smooth chocolate ganache layer on top.And the best thing is?
No baking or hard steps—just melt, combine, and chill!
Let’s do it!
For the layer of vanilla fudge:
- Two cups of white chocolate chips
- 1 can (14 oz) of sweetened condensed milk
- 2 tablespoons of melted unsalted butter
- 1 teaspoon of vanilla extract
- ¼ tsp salt
For the layer of chocolate ganache:
- 1 cup of semi-sweet chocolate chips
- ¼ cup of heavy cream
- 1 tablespoon of butter
What You’ll Need
- A medium-sized saucepan
- Small pot for ganache
- Spatula
- 8 by 8 inch baking dish
- Paper made with parchment
- Knife to cut
How to do it
Make the layer of vanilla fudge:
- Melt the chocolate.
Put white chocolate chips, sweetened condensed milk, and butter in a saucepan over low heat. Stir them continually until they are smooth. - Add some taste.
Take off the heat and mix in the salt and vanilla essence until everything is well mixed.
- Put it in the pan.
Put parchment paper on the bottom of an 8×8-inch baking dish, then spread the fudge evenly. Put it in the fridge for 20 minutes, or until it is a little bit firm.
How to Make the Chocolate Ganache Layer:
- Melt the chocolate.
Put heavy cream and butter in a small pot and cook them over low heat until they are warm but not boiling. Take off the heat and stir in the semi-sweet chocolate chips until the mixture is smooth and shiny. - Pour it over the fudge with vanilla.
Spread the ganache evenly over the layer of cold vanilla fudge. - Let it cool and set.
Put it in the fridge for at least two hours or until it has completely set.
AI Image Generator Prompt: A very close-up picture of a baking dish with plastic wrap on top of it and sitting in the fridge. The chocolate ganache has a flat surface that is easy to see.
- Cut and serve.
Once the fudge has set, use the parchment paper to take it out, cut it into squares, and enjoy!
Pro Tips
- Use chocolate that is of great grade! The fudge will be smoother and richer if the chocolate is excellent.
- Don’t let the chocolate become too hot. To keep against burning, keep the heat low and stir all the while.
- Let each layer dry completely. Put the vanilla layer in the fridge for 20 minutes before adding the ganache.
- A sharp knife will make clean cuts. Between slices, wipe it down with a warm, wet towel.
- Make it even better! For a cake-like texture, sprinkle crumbled graham crackers on top.
Changes and Substitutes
- If you don’t want dairy, use dairy-free chocolate, coconut condensed milk, and coconut cream to make the ganache.
- For a sweeter variation, add ½ tsp of almond extract to the vanilla fudge. This will give it a hint of nutty taste.
- For more texture, mix in crushed vanilla wafers before you pour the vanilla fudge layer.
- Peanut Butter Twist: For a fun twist, add a little peanut butter to the chocolate ganache.
Storing and using leftovers
- Put it in the fridge in an airtight jar for up to a week.
- Want to keep it for longer? You can freeze the fudge for up to three months. Before serving, let it thaw.
That’s it! Your fudge for Boston Cream Pie is ready to eat! It has a lot of vanilla and chocolate flavor in every bite, and it’s thick and creamy. Give it a shot, snap a picture, and tell me how it went.Enjoy your snacks! 🍫✨