Boston Cream Fudge (Print Version)

# Ingredients:

01 - 6 ounces chopped white baking chocolate
02 - 1 cup semi-sweet chocolate chips
03 - 7 ounces marshmallow cream
04 - ¾ cup butter (unsalted)
05 - 2 cups white sugar
06 - 1 teaspoon real vanilla
07 - ¼ cup light corn syrup
08 - 1½ tablespoons sifted cocoa powder
09 - ⅔ cup heavy cream
10 - 1½ tablespoons vegetable oil

# Instructions:

01 - Grab an 8x8 pan and line it with parchment paper, leaving some extra paper on the edges to easily pull the fudge out later. Lightly spray the paper with cooking spray.
02 - In a sturdy saucepan, toss in the sugar, butter, cream, and corn syrup. Put it on medium heat and stir nonstop until it starts boiling steadily.
03 - Mix constantly while boiling for about 4–5 minutes until a candy thermometer hits between 235°F and 240°F.
04 - Take the pot off the heat and add the chopped white chocolate. Stir until it's completely melted and smooth.
05 - Stir in the marshmallow cream and vanilla until they're fully blended with the fudge mixture.
06 - Pour about 3/4 of the fudge mixture evenly into the prepared pan and smooth out the top.
07 - Add the cocoa powder to the leftover fudge in the saucepan and whisk until it's all mixed in.
08 - Spoon the cocoa fudge over the white fudge in the pan. Grab a toothpick or skewer and swirl them together slightly to create a marbled look.
09 - Keep the pan at room temperature for about an hour until the fudge feels cooler. Then, cover it with foil and put it in the fridge for another hour or until it’s fully firm.
10 - Once the fudge is firm, lift it out of the pan using the extra parchment edges. Use a sharp knife to slice it into squares (5x5 or 6x6).
11 - Add the chocolate chips and oil to a bowl that can go in the microwave. Heat it up for 30 seconds at a time, stirring each time, until fully melted.
12 - Dip the tops of the fudge pieces into the melted chocolate. Let them sit until the chocolate hardens completely, then enjoy!

# Notes:

01 - To keep the marble look clear, avoid over-swirling the fudge layers.
02 - Keep stirring constantly to stop the sugar mixture from burning.
03 - If your kitchen is cool, the fudge might set fine at room temperature instead of needing the fridge.
04 - Stir the chocolate mixture once just a few small chunks remain—it'll finish melting with the leftover heat.

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