Neapolitan Fudge

Photo by Melissa S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1-1/2

    teaspoons butter

  • 1

    package (8 ounces) cream cheese, softened

  • 3

    cups confectioners' sugar

  • 16

    ounces milk chocolate, melted and cooled

  • VANILLA LAYER:

  • 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 red food coloring, optional

Directions

Line a 13x9-in. pan with foil and grease foil with butter. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted milk chocolate. Spread into prepared pan. Refrigerate 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 10 minutes. For raspberry layer, in a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted white chocolate and raspberry extract. If desired, tint with food coloring. Spread over top. Refrigerate, covered, at least 8 hours or overnight. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator. Yield: about 6-1/2 pounds.

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