Boston Cream Fudge is a rich, creamy treat that combines the classic flavors of vanilla custard and chocolate glaze, all in a smooth, melt-in-your-mouth fudge form. It’s everything I love about Boston Cream Pie, transformed into bite-sized indulgence.
Why You’ll Love This Recipe
I love how this fudge tastes just like the iconic dessert but in a quick, no-bake version. It’s perfect for holidays, parties, or just when I want to satisfy my sweet tooth. The layers are simple to make, and the result is absolutely decadent with that custardy center and silky chocolate topping. Plus, it’s a great make-ahead dessert!
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
In a medium saucepan over low heat, I combine the white chocolate chips and sweetened condensed milk. I stir constantly until melted and smooth.
Once melted, I remove the saucepan from heat and quickly stir in the dry vanilla pudding mix and vanilla extract until well combined and thickened.
I spread the vanilla fudge layer evenly into the prepared pan and smooth the top. Then I let it cool while I make the topping.
For the chocolate layer, I melt the semisweet chocolate chips, heavy cream, and butter together in a small saucepan over low heat or in the microwave in 30-second intervals, stirring until smooth.
I pour the chocolate topping over the vanilla layer and spread it evenly.
I refrigerate the fudge for at least 2 hours, or until fully set.
Once chilled, I lift it out of the pan using the parchment overhang and slice it into squares.
Servings and timing
This recipe makes about 25 small squares of fudge. It takes around 15 minutes to prepare and about 2 hours to chill and set completely.
Variations
When I want to switch things up, I use dark chocolate chips for a more intense topping. I’ve also tried using French vanilla pudding mix to deepen the custard flavor, or adding a few drops of almond extract for a different twist. For a crunchy element, a sprinkle of crushed graham crackers or vanilla wafers on top before chilling works great.
storage/reheating
I keep the fudge in an airtight container in the refrigerator for up to 7 days. It can also be frozen for up to 2 months; I just make sure to separate the layers with parchment paper to avoid sticking. I never microwave this fudge—it’s best served cold or at room temperature for that perfect texture.
FAQs
How do I know when the fudge is fully set?
I wait until the chocolate topping is firm to the touch and the vanilla layer holds its shape when cut. This usually takes at least 2 hours in the fridge.
Can I use homemade pudding instead of instant?
I don’t recommend it for this recipe. Instant pudding mix helps thicken the fudge quickly and gives it that custardy flavor without extra liquid.
Is it okay to use milk chocolate instead of semisweet?
Yes, I’ve used milk chocolate before and it works, but it does make the fudge sweeter. I prefer semisweet for better balance.
Can I double the recipe?
Absolutely. I double the ingredients and use a 9×13-inch pan. The thickness will be just right, and I still get clean cuts.
Do I have to store this fudge in the fridge?
Yes, because of the milk and pudding content, I always refrigerate this fudge. It stays firmer and fresher longer that way.
Conclusion
Boston Cream Fudge is a luscious, easy-to-make dessert that brings together the best parts of a classic cake in a no-fuss format. I love making it for special occasions or just to have a sweet treat in the fridge. Once I tried this recipe, it instantly became a go-to favorite.
Boston Cream Fudge is a rich, no-bake treat that layers vanilla custard-flavored fudge with a silky chocolate topping, capturing the essence of the classic Boston Cream Pie in bite-sized form.
