Neapolitan Fudge

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Neapolitan Fudge

Tuesday, April 29, 2014





If you like Neapolitan ice cream, you will devour my fudge version of the vanilla, strawberry and chocolate favorite.

Neapolitan Fudge


Yield: about 6-1/2 pounds

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:
  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.
  2. 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.
  3. 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.
  4. 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.