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Neapolitan Fudge

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Rate this recipe 4.3/5 (4 Votes)
Neapolitan Fudge 1 Picture

Ingredients

  • VANILLA LAYER:
  • 1-1/2 teaspoons butter
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups confectioners' sugar
  • 16 ounces milk chocolate, melted and cooled
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups confectioners' sugar
  • 16 ounces white baking chocolate, melted and cooled
  • 1 tablespoon vanilla extract
  • RASPBERRY LAYER:
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups confectioners' sugar
  • 16 ounces white baking chocolate, melted and cooled
  • 1 tablespoon raspberry extract
  • 8 to 10 drops food coloring, optional

Details

Adapted from keyingredient.com

Preparation

Step 1

•Line a 13-in. x 9-in. baking pan with foil and grease the foil with
butter; set aside. In a large bowl, beat cream cheese until fluffy.
Gradually beat in confectioners' sugar. Beat in the melted milk
chocolate. Spread into prepared pan. Refrigerate for 10 minutes.

•For vanilla layer, in a large bowl beat cream cheese until fluffy.
Gradually beat in confectioners' sugar. Beat in melted white
chocolate and vanilla. Spread over chocolate layer. Refrigerate for
10 minutes.

•For raspberry layer, in a large bowl beat cream cheese until fluffy.
Gradually beat in the confectioners' sugar. Beat in melted white
chocolate and raspberry extract. Tint with food coloring if desired.
Spread over top. Cover and refrigerate for at least 8 hours or
overnight.

•Using foil, lift fudge out of pan. Gently peel off foil; cut fudge
into 1-in. squares. Store in an airtight container in the
refrigerator.

Yield: about 6-1/2 pounds.

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