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.