Boston Cream Fudge Delight (Print Version)

# Ingredients:

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

# Instructions:

01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang to lift out the fudge. Spray parchment lightly with nonstick cooking spray.
02 - Combine sugar, butter, heavy cream, and corn syrup in a heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until a rolling boil is reached.
03 - Continue stirring vigorously and boil for 4-5 minutes, until a candy thermometer reads 235-240°F.
04 - Remove saucepan from heat and stir in chopped white chocolate until completely melted and smooth.
05 - Mix marshmallow cream and vanilla extract into the fudge mixture until well combined.
06 - Pour ¾ of the fudge mixture into the prepared baking pan, spreading evenly.
07 - Add unsweetened cocoa powder to the remaining fudge mixture and whisk until fully incorporated.
08 - Carefully spoon the cocoa fudge mixture over the white fudge. Use a toothpick or skewer to swirl the layers for a marbled look.
09 - Allow the fudge to cool at room temperature for 1 hour. Cover with aluminum foil and refrigerate for 1 hour or until firmly set.
10 - Once set, lift fudge from the pan using the parchment overhang and cut into 5x5 or 6x6 pieces with a sharp knife.
11 - Add chocolate chips and vegetable oil to a microwave-safe bowl. Heat on high in 30-second intervals, stirring after each, until melted.
12 - Dip tops of fudge pieces in melted chocolate. Let the chocolate set fully before serving.

# Notes:

01 - Do not over-swirl the layers to ensure a visually distinct marbled effect.
02 - Constant stirring is critical to avoid burning the sugar mixture.
03 - If your kitchen is cool, the fudge can set at room temperature instead of in the refrigerator.
04 - Stir the chocolate mixture when only small unmelted pieces remain, as they will dissolve by residual heat.

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