If you’re looking for a dessert that feels both nostalgic and luxurious, this Boston Cream Pie Fudge is it. It takes the classic flavors of the iconic Boston cream pie—vanilla custard, chocolate ganache, and buttery sweetness—and transforms them into rich, creamy fudge squares. No baking required, just smooth layers and pure indulgence.
Table of Contents
Why You’ll Love This Boston Cream Pie Fudge
This fudge is simple, elegant, and guaranteed to impress.
- No-bake recipe that comes together in minutes
- Silky white chocolate vanilla fudge layer
- Topped with glossy chocolate ganache
- Perfect for holidays, gifts, or any celebration
- Keeps beautifully in the fridge for make-ahead ease
- Combines two dessert classics in one bite
I still remember the first time I tasted Boston Cream Pie as a kid in a small diner outside Austin. The mix of chocolate, vanilla, and that creamy texture stuck with me for years. This fudge is my twist—a way to enjoy those same flavors without turning on the oven. My kids call it “cake you can hold.”
Ingredients You’ll Need
This recipe uses simple pantry staples that work together to create that signature Boston Cream experience.
For the Vanilla Fudge Layer
- 2 cups white chocolate chips – creamy and smooth
- 1 can (14 oz) sweetened condensed milk – adds sweetness and silkiness
- 2 tbsp unsalted butter (melted) – for richness
- 1 tsp vanilla extract – gives the classic custard note
- ¼ tsp salt – balances the sweetness
For the Chocolate Ganache Layer
- 1 cup semi-sweet chocolate chips – melts to glossy perfection
- ¼ cup heavy cream – makes the ganache smooth
- 1 tbsp butter – adds shine and flavor
Optional Add-Ons or Substitutes
- Use milk chocolate for a sweeter topping
- Add a layer of crushed graham crackers between fudge layers
- Stir in chopped nuts for crunch
- Try dark chocolate chips for a bolder flavor
- Add a teaspoon of espresso powder to the ganache for depth
Step-by-Step Instructions
For perfect fudge, low and slow melting is key. Let patience work its magic—smoothness comes from steady stirring.
- Line Your Pan
Use an 8×8-inch baking pan. Line it with parchment paper, leaving extra to lift the fudge out later. - Make the Vanilla Layer
In a medium saucepan, combine white chocolate chips, condensed milk, butter, vanilla extract, and salt. Melt over low heat, stirring constantly, until smooth. (Jake says: “Keep it low—white chocolate burns faster than you’d think!”) - Pour and Chill
Pour the vanilla mixture into your prepared pan and smooth the top. Chill in the fridge for about 30 minutes or until set. - Prepare the Ganache
Heat the heavy cream in a small saucepan until just simmering. Remove from heat and add the chocolate chips and butter. Let sit 2 minutes, then whisk until smooth and glossy. - Top the Fudge
Pour the ganache over the chilled vanilla fudge layer. Smooth the top with a spatula. - Chill Again
Refrigerate for at least 2 hours or until completely firm. Slice into squares with a warm knife for clean edges.
Quick Reminders:
- Always melt chocolate slowly and gently.
- Use high-quality chips for the best texture.
- Chill fully between layers for neat slices.
- Store leftovers tightly covered to prevent drying.
Expert Tips for Success
Creamy fudge is all about timing and temperature.
- Stir constantly to avoid grainy texture.
- Don’t overheat your chocolate—melt just until smooth.
- Use a heavy-bottomed saucepan to prevent scorching.
- Line your pan well for easy removal.
- Keep the fudge refrigerated for clean cuts and best flavor.
- Sprinkle flaky sea salt over the top for a gourmet finish.
If you love fudge-style desserts, check out my Honeybun Cheesecake for a creamy twist, or the French Chocolate Flan for something rich and silky.
Serving Suggestions
Boston Cream Pie Fudge deserves a little presentation flair.
- Serve with coffee or espresso for contrast
- Wrap individual squares for edible gifts
- Sprinkle cocoa powder or shaved chocolate on top
- Add whipped cream for a bakery-style touch
- Pair with fresh strawberries or raspberries
It’s a dessert that looks as good as it tastes—no one will believe you made it in minutes. For layered dessert inspiration, the Pistachio Mascarpone Layer Cake and Blackberry Velvet Cake are both stunning showstoppers.
Storing and Reheating
Fudge lasts surprisingly long if stored right.
How to Store It
- Store in an airtight container in the fridge for up to 2 weeks
- Keep between parchment paper layers to avoid sticking
- You can also freeze it for up to 2 months
How to Reheat It
- Let frozen fudge thaw in the fridge overnight
- Avoid microwaving—it ruins the texture
- Serve chilled or at room temperature
Even after days in the fridge, it stays smooth and creamy.
Nutrition Information
- Serving Size: 1 piece (about 50g)
- Calories: 245 kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 15mg
- Sodium: 70mg
- Fiber: 0.5g
- Sugar: 27g
- Calcium: 60mg
Frequently Asked Questions
Can I use milk chocolate for the fudge base?
Yes, but the flavor will be sweeter and less balanced. I recommend sticking to white for the vanilla layer.
How do I prevent fudge from becoming grainy?
Low heat and continuous stirring help maintain that silky smooth texture.
Can I double the recipe?
Absolutely! Use a 9×13 pan and increase chill time by about 30 minutes.
Final Thoughts
This Boston Cream Pie Fudge captures everything we love about the original dessert—creamy, chocolatey, and satisfyingly sweet—but in an easy, bite-sized form. It’s the kind of treat that disappears fast at any gathering and leaves everyone asking for the recipe. I love making a batch on Sunday afternoons—it’s simple, foolproof, and a guaranteed win with the family.
- Keep your chocolate melting low and slow
- Chill fully between layers for clean cuts
- Share generously—this fudge makes friends fast
Boston Cream Pie Fudge
Ingredients
Equipment
Method
- Line an 8×8-inch pan with parchment paper, leaving overhang to lift out the fudge.
- In a saucepan, melt white chocolate chips, condensed milk, 2 tbsp butter, vanilla, and salt over low heat, stirring until smooth.
- Pour the vanilla layer into the prepared pan and smooth the top. Chill for 30 minutes until set.
- In a small saucepan, heat heavy cream until just simmering. Remove from heat, add chocolate chips and 1 tbsp butter, and let sit 2 minutes. Whisk until smooth.
- Pour ganache over chilled vanilla layer and smooth the top. Chill for at least 2 hours until fully set.
- Lift fudge from pan and slice into squares with a warm knife for clean edges.
Nutrition
Notes
- Use low heat when melting chocolate and chill fully between layers for clean slices.
