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Boston Cream Pie Fudge

A close-up of a rich Boston Cream Pie Fudge slice with layers of cake and chocolate ganache.
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A no-bake layered fudge recipe that captures the flavors of Boston cream pie with vanilla custard fudge and a chocolate ganache topping.

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup powdered sugar
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon unsalted butter

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium saucepan, combine sweetened condensed milk, granulated sugar, 1/2 cup butter, vanilla extract, and salt.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and reaches the soft-ball stage (235°F on a candy thermometer). This will take about 10-15 minutes.
  4. Remove from heat and stir in the powdered sugar until smooth.
  5. Pour half of the fudge mixture into the prepared pan and spread evenly.
  6. In a small microwave-safe bowl, combine chocolate chips and 1 tablespoon butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
  7. Pour the chocolate ganache over the fudge layer and spread evenly.
  8. Pour the remaining fudge mixture over the chocolate ganache and spread evenly.
  9. Chill in the refrigerator for at least 2 hours, or until firm.
  10. Lift the fudge out of the pan using the parchment paper overhang. Cut into squares.

Notes

  • For a richer chocolate flavor, use dark chocolate chips for the ganache.
  • If you don’t have a candy thermometer, you can test for the soft-ball stage by dropping a small amount of the mixture into cold water. It should form a soft, pliable ball.
  • Store the fudge in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

Find it online: https://cutcooktaste.com/boston-cream-pie-fudge/