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 the fudge out. Lightly spray the parchment paper with nonstick cooking spray.
02 - In a heavy-bottomed saucepan, combine sugar, butter, heavy cream, and corn syrup. Cook over medium heat, stirring constantly, until it reaches a rolling boil.
03 - Continue stirring the boiling mixture for 4-5 minutes or until a candy thermometer registers 235-240°F (soft-ball stage).
04 - Remove the saucepan from heat. Stir in the chopped white baking chocolate until fully melted and smooth.
05 - Mix in the marshmallow cream and vanilla extract until well combined.
06 - Pour ¾ of the fudge mixture into the prepared baking dish.
07 - Add unsweetened cocoa powder to the remaining fudge mixture and whisk until fully incorporated.
08 - Carefully spoon the cocoa-flavored mixture over the white layer. Use a toothpick or skewer to create a marbled effect.
09 - Let the fudge cool at room temperature for 1 hour. Then, cover with aluminum foil and refrigerate for 1 hour, or until set. Alternatively, allow it to set on the counter if the kitchen is cool.
10 - Lift the fudge out of the pan using the parchment overhang. Slice into 25 or 36 squares using a sharp kitchen knife.
11 - Combine chocolate chips and vegetable oil in a microwave-safe bowl. Microwave on high for 30 seconds, stir, and repeat in 15-second intervals until melted.
12 - Dip the tops of the fudge squares into the melted chocolate. Allow the chocolate to set completely before serving.

# Notes:

01 - Boiling sugar can burn quickly. Stir constantly and adjust heat as needed.
02 - Avoid over-swirling layers for a clean marbled effect.
03 - Use the counter to set fudge if the kitchen is cool.
04 - Stir chocolate and oil mixture to melt any remaining small pieces.

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