Creamy Dessert Fudge (Printable Version)
Rich chocolate on top, luscious vanilla in the middle, and layers of sweetness in every bite. This bite-sized candy is a nod to the traditional Boston cream pie, all in fudgy form.
# Ingredients:
→ To Make the Fudge
01 -
7 oz jar of marshmallow fluff
02 -
1 1/2 tsp vanilla extract
03 -
4 oz of butter, unsalted
04 -
2 cups of granulated sugar
05 -
1/2 cup cream (heavy)
06 -
3 tablespoons cocoa (unsweetened)
07 -
2 cups of white baking chocolate chips
08 -
3 tablespoons of instant vanilla pudding powder
→ For the Chocolate Coating
09 -
1 teaspoon of vegetable oil
10 -
6 ounces of semisweet chocolate morsels
# Steps:
01 -
Place parchment inside a square 8x8 pan, leaving some paper hanging over the edges to make it easy to pull out later. Keep it nearby.
02 -
Combine the butter, cream, and sugar in a large pot. Heat it on medium and get the mixture bubbling.
03 -
Lower the heat a bit and let it cook while stirring constantly for about 7 minutes. Check by dropping some into icy water—if it forms a soft ball that feels fudgy when pinched, it’s ready.
04 -
Take the pan off the heat and quickly toss in the white chocolate chips. Stir until melted completely, then fold in the marshmallow creme till everything’s well blended.
05 -
Stir in the vanilla pudding mix and vanilla extract until smooth. Now, pour most of this mix (about two-thirds) into the prepared pan.
06 -
Add the cocoa to the remaining mix in your pot. Stir hard until it’s combined. Pour this darker layer on top of the one already in the pan.
07 -
Grab a knife and cut through the layers a few times to make a marble effect.
08 -
Let the whole thing come to room temperature, then divide it into 16 squares.
09 -
Microwave the chocolate chips with oil in a heat-safe bowl. Do 30-second bursts, stirring after each one until smooth.
10 -
Let the melted chocolate cool for about 15 minutes. Dip the tops of each fudge square in the chocolate and set them on parchment.
11 -
Let the chocolate set up for about an hour before you dig in.
# Notes:
01 -
Get all your ingredients measured and ready to go because the fudge sets fast once cooked.
02 -
Use the dry vanilla pudding mix directly from the box, not the pudding you’d normally prepare with milk.
03 -
Keep the fudge fresh by storing it in a sealed container. On the counter, it lasts a week; in the fridge, about two.
04 -
For cleaner slices, dip your knife in hot water and wipe it clean between cuts.