Boston Cream Pie Fudge (Print Version)

# Ingredients:

→ For the Fudge

01 - 2 cups sugar
02 - 4 oz unsalted butter
03 - 1/2 cup heavy cream
04 - 2 cups white chocolate chips
05 - 7 oz container of marshmallow creme
06 - 3 tbsp vanilla pudding
07 - 1/2 tsp vanilla extract
08 - 3 tbsp unsweetened cocoa powder

→ For the Topping

09 - 6 oz semisweet chocolate chips
10 - 1 tbsp vegetable oil

# Instructions:

01 - Line an 8x8 baking dish with parchment paper, leaving the edges hanging off the sides so you can easily lift the fudge out of the dish later. Set aside.
02 - Add the sugar, butter, and heavy cream to a large saucepan. Bring the mixture to a boil over medium heat.
03 - Reduce the heat to medium-low and cook for 7 minutes, stirring constantly. To test if it's ready, drop a small amount into a glass of ice water. If you can grab the ball and it has a fudge-like consistency, it's perfect.
04 - Working quickly, remove the pan from heat and immediately add the white chocolate chips. Stir until completely melted and well mixed. Add the marshmallow creme and mix well to combine.
05 - Add the vanilla pudding and vanilla extract, mixing until combined and smooth. Pour about 2/3 of the fudge into the parchment paper-lined pan.
06 - Immediately whisk the cocoa powder into the remaining 1/3 of fudge in the pan, mixing until combined. Pour this chocolate mixture on top of the vanilla fudge layer in the pan.
07 - Use a knife to make swirls through the two layers of fudge, creating a marbled effect.
08 - Let the fudge cool to room temperature, then cut it into 16 equal squares.
09 - In a microwave-safe bowl, combine the semisweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
10 - Let the melted chocolate cool for 15 minutes. Once cooled, pick up each piece of fudge and dip the top into the chocolate. Place the dipped fudge on parchment paper.
11 - Allow the chocolate topping to set and harden for about an hour before serving. Enjoy!

# Notes:

01 - The fudge needs to be worked with quickly after cooking, so have all ingredients measured and ready to go.
02 - For the vanilla pudding, use the dry mix powder, not prepared pudding.
03 - Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
04 - For cleaner cuts, use a knife dipped in hot water and wiped dry between slices.

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