If you love Boston Cream Pie, just wait until you try it in fudge form! This Boston Cream Pie Fudge has a rich, vanilla custard-flavored base and a smooth, chocolate ganache layer on top—just like the classic dessert, but extra creamy and melt-in-your-mouth delicious. And the best part?
No baking, no complicated steps—just melt, mix, and chill!
Let’s make it!
What You’ll Need
For the Vanilla Fudge Layer:
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
- ¼ tsp salt
For the Chocolate Ganache Layer:
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 1 tbsp butter
Pro Tips
- Use high-quality chocolate! The better the chocolate, the smoother and richer the fudge will be.
- Don’t overheat the chocolate. Keep the heat low and stir constantly to prevent burning.
- Let each layer set completely. Refrigerate the vanilla layer for 20 minutes before adding the ganache.
- Use a sharp knife for clean cuts. Wipe it with a warm, damp cloth between slices.
- Make it extra special! Sprinkle crushed graham crackers on top for a cake-like texture.
Tools You’ll Need
- Medium saucepan
- Small saucepan (for ganache)
- Spatula
- 8×8-inch baking dish
- Parchment paper
- Knife for cutting
Substitutions & Variations
- Dairy-free option: Use dairy-free chocolate, coconut condensed milk, and coconut cream for the ganache.
- Sweeter version: Add ½ tsp almond extract to the vanilla fudge for a slightly nutty flavor.
- Extra texture: Stir in crushed vanilla wafers before pouring the vanilla fudge layer.
- Peanut Butter Twist: Swirl in a little peanut butter into the chocolate ganache for a fun variation.
Instructions
Make the Vanilla Fudge Layer:
1. Melt the chocolate.
In a saucepan over low heat, melt white chocolate chips, sweetened condensed milk, and butter, stirring constantly until smooth.
2. Add flavoring.
Remove from heat and stir in vanilla extract and salt until fully combined.
3. Pour into the pan.
Line an 8×8-inch baking dish with parchment paper, then spread the fudge evenly. Refrigerate for 20 minutes until slightly firm.
Make the Chocolate Ganache Layer:
4. Melt the chocolate.
In a small saucepan, heat heavy cream and butter over low heat until warm (do not boil). Remove from heat and add semi-sweet chocolate chips, stirring until smooth and glossy.
5. Pour over the vanilla fudge.
Spread the ganache evenly over the chilled vanilla fudge layer.
6. Chill and set.
Refrigerate for at least 2 hours or until fully set.
AI Image Generator Prompt: A super close-up shot of a baking dish covered with plastic wrap, resting in the fridge. The smooth surface of the chocolate ganache is slightly visible.
7. Cut and serve.
Once set, lift the fudge out using the parchment paper, cut into squares, and enjoy!
Leftovers & Storage
- Store in an airtight container in the fridge for up to 1 week.
- Want to keep it longer? Freeze the fudge for up to 3 months and thaw before serving.
Wrap-Up
And that’s it—your Boston Cream Pie Fudge is ready to enjoy! It’s rich, creamy, and packed with vanilla and chocolate goodness in every bite. Try it out, take a pic, and let me know how it turned out. Happy snacking! 🍫✨
