Neapolitan Fudge

This is the easiest Neapolitan Fudge I’ve ever made and tasty too!  I made this fudge for Easter but I think this would be cute served at an Ice Cream themed party or give a nice bag as a party favor!

Neapolitan Fudge - Lady Behind The Curtain

If you like this Neapolitan Fudge then you will also like my Neapolitan Cupcakes or Neapolitan Push Up Pops.

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Neapolitan Fudge

Prep Time: 4 hours

Total Time: 4 hours

Yield: 4 dozen Pieces of Fudge

Neapolitan Fudge

Serve this fun fudge at an ICE CREAM themed party!

Ingredients

    For the White Chocolate Fudge Layer:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/3 cup milk
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 4 ounces white chocolate bars, chopped
  • 1/2 cup marshmallow crème
  • For the Chocolate Fudge Layer:
  • 1-1/2 cups granulated sugar
  • 6 tablespoons unsalted butter
  • 1/3 cup milk
  • pinch of salt
  • 4 ounces milk chocolate bars, chopped
  • 1/2 cup marshmallow crème
  • For the Strawberry Fudge Layer:
  • 1-1/2 cups granulated sugar
  • 6 tablespoons unsalted butter
  • 1/3 cup milk
  • 1 teaspoon strawberry extract
  • 1/4 teaspoon salt
  • 4 ounces white chocolate bars, chopped
  • 1/2 cup strawberry marshmallow crème * (tip below)

Instructions

    For the White Chocolate Fudge Layer:
  1. Line a 13x9-inch baking pan with foil, allowing foil to extend over sides of pan.
  2. Spray foil with nonstick cooking spray.
  3. In a medium saucepan, stir together sugar, butter, milk, vanilla, and salt over high heat; bring to a boil.
  4. Reduce hear to medium, and cook, stirring constantly, until mixture reaches 234 degrees on a candy thermometer. TIP: I have an electric stove and it takes too long for my burner to reduce in heat so I turn on TWO burners. One on high and the other on medium.
  5. Remove from heat; add white chocolate and marshmallow cream, stirring until smooth. TIP: I sprayed the measuring cup and the spoon with non stick cooking spray before add the marshmallow crème. Spread white chocolate mixture into prepared pan; cover and chill 1 hour or until set.
  6. For the Chocolate Fudge Layer:
  7. In a medium saucepan, combine sugar, butter, milk, and salt over high heat, stir often.
  8. Bring mixture to a foil. Reduce heat to medium, stirring constantly, until mixture reached 234 degrees on a candy thermometer.
  9. Remove from heat; stir in chocolate and marshmallow crème.
  10. Spread Chocolate Fudge over white chocolate mixture; cover and chill for 1 hour or until set.
  11. For the Strawberry Fudge Layer:
  12. In a medium saucepan, combine sugar, butter, milk, strawberry extract, and salt over high heat, stirring often.
  13. Bring mixture to a boil. Reduce heat to medium, stirring constantly, until mixture reaches 234 degrees on a candy thermometer.
  14. Remove from heat; stir in chocolate and marshmallow crème. *TIP: I couldn't find "strawberry crème" so I melted 4 ounces of strawberry marshmallows ( I found at Wal-Mart) with 1 tablespoon of butter and it worked fine!
  15. Spread Strawberry Fudge over chocolate layer; cover and chill until set, about 1 hour.
  16. Cut layered fudge into 1-inch pieces. Store in an airtight container at room temperature for up to 1 week.

Notes

This recipe is from Lady Behind The Curtain

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http://www.ladybehindthecurtain.com/neapolitan-fudge/

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Comments

Neapolitan Fudge — 14 Comments

  1. That looks amazing!
    We’d love if you linked this up to our Beautify It Monday link party going on now – bringingbeauty.blogspot.com/2012/04/beautify-it-monday-2.html

  2. Sheryl,
    This is a beautiful treat that is just perfect for Easter, the colors are so pretty. Hope you have a wonderful Celebration Week End and thank you so much for sharing at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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