Neapolitan Fudge

[maybetoday]

Neapolitan Fudge





Cook Time 40 minutes

chilling 2 hours

Total Time 1 hour

Servings 10 servings


Ingredients

Chocolate Layer

1/2 pkg 4 ounces cream cheese, softened

1 1/2 c confectioners' sugar

8 oz milk chocolate melted and cooled


Raspberry Layer

1/2 pkg 4 ounces cream cheese, softened

1 1/2 c confectioners' sugar

8 oz white baking chocolate melted and cooled

1 tbsp. McCormick Raspberry Extract

2 drops red gel food coloring optional


Vanilla Layer

1/2 pkg 4 ounces cream cheese, softened

1 1/2 c confectioners' sugar

8 oz white baking chocolate melted 

Instructions

Line a 9-in. x 9-in. baking pan with parchment and set aside.


In a stand mixer with paddle attachment, beat 4 ounces cream cheese until fluffy.


Gradually beat in confectioners' sugar and then add in the melted milk chocolate.


Spread into prepared pan. (I pressed the layer down as flat as I could.) Refrigerate for 10 minutes.


Raspberry Layer

In a stand mixer, 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.


Vanilla Layer

In stand mixer, beat 4 ounces cream cheese until fluffy.


Gradually beat in confectioners' sugar. Beat in melted white chocolate.


Carefully spread over chocolate layer, trying to get layer as flat and even as possible. Refrigerate for 10 minutes.



Cover and refrigerate for at least 2 hours or overnight.


Using parchment paper, lift fudge out of pan. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.


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[bloodbought]

This is the recipe I use; it has strawberry instead of raspberry.  




Neapolitan Fudge

Makes about 4 dozen pieces




White chocolate layer

1 cup sugar

¼ cup plus 2 tablespoons unsalted butter

⅓ cup whole milk

Pinch salt

1½ (4-ounce) white chocolate bars, chopped

½ cup marshmallow crème

2 teaspoons vanilla extract


Chocolate layer

1½ cups sugar

¼ cup plus 2 tablespoons unsalted butter

⅓ cup whole milk

Pinch salt

1½ (4-ounce) milk chocolate bars, chopped

½ cup marshmallow crème


Strawberry layer

1½ cups sugar

¼ cup plus 2 tablespoons unsalted butter

⅓ cup whole milk

1 teaspoon strawberry extract

Pinch salt

1½ (4-ounce) white chocolate bars, chopped

½ cup strawberry marshmallow crème


Instructions

Line a 13x9-inch baking pan with heavy-duty aluminum foil, letting excess extend over sides of pan. Spray foil with nonstick cooking spray.


For white chocolate layer: In a medium saucepan, bring sugar and next 3 ingredients to a boil over high heat, whisking often. Reduce heat to medium, and cook, stirring constantly, until mixture reaches 234° on a candy thermometer.


Remove from heat, and stir in white chocolate, marshmallow crème, and vanilla until melted and smooth. Spread white chocolate mixture into prepared pan; refrigerate for 1 hour or until set.


For chocolate layer: In a medium saucepan, bring sugar and next 3 ingredients to a boil over high heat, whisking often. Reduce heat to medium, and cook, stirring constantly, until mixture reaches 234° on a candy thermometer.


Remove from heat, and stir in chocolate and marshmallow crème until melted and smooth. Spread chocolate mixture over white chocolate layer; refrigerate for 1 hour or until firm.


For strawberry layer: In a medium saucepan, bring sugar and next 4 ingredients to a boil over high heat, whisking often. Reduce heat to medium, and cook, stirring constantly, until mixture reaches 234° on a candy thermometer.


Remove from heat, and stir in white chocolate and strawberry marshmallow crème until melted and smooth. Spread strawberry mixture over chocolate layer; refrigerate for 1 hour or until firm.


Using excess foil as handles, remove from pan, and cut into 1-inch pieces. Refrigerate in an airtight container for up to 1 week.

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