Boston Cream Pie Fudge: This fudge based on Boston Cream Pie has a creamy custard flavored fudge swirled with chocolate custard fudge and then topped with chocolate glaze.
I had my first Boston Cream Pie when for my 16th birthday.
My best friend at the time bought it for me as we took a picnic up to Old Creek Canyon (which is near Sedona).
I was actually a little afraid of it.
The custard in the middle of the cake threw me.
And I was disappointed to say the least that the whole cake was not frosted.
But I certainly wasn’t going to turn down a piece of cake.
From that day on I became a fan of Boston Cream Pie.
This fudge just sort of happened.
I was out staring at the pantry in our garage and my husband asked me what I was going to make.
I said fudge.
He said, duh, you are always making fudge. What kind?
Didn’t know at the time.
That’s why I was staring at the pantry.
Then I saw my Bird’s Custard Powder and knew I wanted to try Boston Cream Pie.
Bird’s Custard comes from the UK but I can usually find it at the supermarket but if not you can buy it HERE.
I normally use it to help make whipped cream more stable.
It’s a shade of pink in the canister but it doesn’t color the fudge.
Do you need to dip it in chocolate?
Isn’t that a tad overkill?
It’s the holidays.
And it makes the recipe more like Boston Cream Pie…which is what I was going for.
Keys to Successful Fudge:
- Have a thermometer. I don’t like the old fashioned ones that you clip to the side. Those never work for me. I like digital and use this one.
- Use Baker’s sugar. Also known as caster or superfine sugar. I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
- Use good butter. Preferably European. They higher the butterfat content the better. Cheaper butter often has too much water in it and will cause your fudge to separate.
- Same goes for your chocolate. The cheaper the chocolate the more likely it is to separate. If using chips I tend to use Guittard. And when making extra special fudge I used TCHO.
- For the fudge:
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ½ cup heavy cream
- 2 cups white chocolate chips
- 3 TBSP Bird's Custard Powder
- 1/2 tsp. vanilla extract
- 3 TBSP unsweetened cocoa powder
- 7-ounce jar marshmallow crème
- For the topping:
- 6 oz. semisweet chocolate, finely chopped
- 1 1/2 TBSP vegetable oil
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the marshmallow crème and mix until well blended.
- Add the Bird's Custard Powder and vanilla extract and mix until fully combined and smooth.
- Pour 2/3 of the fudge into the prepared pan.
- Immediately whisk the 3 TBSP unsweetened cocoa powder into the remaining 1/3 fudge.
- Mix until fully combined.
- Pour the chocolate mixture on top of the custard fudge.
- Using a knife swirl the fudges together.
- Let cool to room temperature.
- Then lift out of the pan and onto a cutting board.
- Cut into whatever amount you want.
- For the Topping:
- Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
- Transfer to a small bowl, and let cool about 15 minutes.
- Dip the top of each piece of cut fudge into the chocolate.
- Let the chocolate set up, about an hour and serve.