Description

Delight in a nostalgic treat with this Boston Cream Pie Fudge, a luscious no-bake dessert that layers creamy white chocolate, sweet vanilla pudding, and a rich semisweet chocolate ganache topping. Perfectly smooth, indulgent, and easy to make, this fudge captures the classic flavors of Boston Cream Pie in bite-sized squares ideal for gifting or enjoying at home.

Ingredients

Scale

Fudge Base

3 cups white chocolate chips
1 (14-ounce) can sweetened condensed milk
1 package (3.4 ounces) instant vanilla pudding mix
1 ½ cups mini marshmallows
1 teaspoon vanilla extract

Chocolate Ganache Topping

1/2 cup heavy cream
1 cup semisweet chocolate chips
2 tablespoons unsalted butter

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Instructions

Prepare Pan: Line an 8×8-inch baking pan with parchment paper, allowing for an overhang on two sides to facilitate easy removal of the fudge once set.
Make Fudge Base: In a large saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and mini marshmallows. Stir constantly until the mixture is fully melted and smooth, ensuring no lumps remain.
Add Flavor & Pudding: Remove the saucepan from heat. Stir in the instant vanilla pudding mix and vanilla extract vigorously until the mixture is well combined and smooth.
Set Fudge Base: Pour the fudge base mixture evenly into the prepared pan. Use a spatula to spread it out in an even layer. Set aside while you prepare the topping.
Prepare Chocolate Ganache: In a separate small saucepan, heat the heavy cream over medium heat just until it starts to simmer. Remove from heat immediately to prevent boiling.
Melt Ganache Ingredients: Add the semisweet chocolate chips and unsalted butter to the hot cream. Let sit undisturbed for 2 minutes to allow the chocolate to soften, then stir until the ganache is smooth, glossy, and well blended.
Top Fudge: Pour the chocolate ganache evenly over the fudge base. Spread gently using a spatula to create a smooth chocolate layer.
Chill: Refrigerate the fudge for at least 4 hours or until it is completely set and firm enough to cut.
Serve: Lift the set fudge from the pan using the parchment overhang. Cut into approximately 25 squares using a sharp knife warmed under hot water and dried for clean cuts.

Notes

For cleaner cuts, use a sharp knife warmed under hot water and wiped dry between slices.
Store the fudge in an airtight container in the refrigerator for up to 1 week to maintain freshness.
This rich and festive fudge makes an excellent gift or holiday dessert addition.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop, No-Bake
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 180
Sugar: 20g
Sodium: 60mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0g
Protein: 2g
Cholesterol: 10mg