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 Fudge.
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.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
- 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.