Neapolitan Fudge
Three flavors in one fudge! Tastes like your favorite ice cream!
Servings: 4 dozen 1-inch pieces
Ingredients
WHITE CHOCOLATE FUDGE:
- 1 c. granulated sugar
- 6 T. unsalted butter
- 1/3 c. half and half
- 2 tsp. vanilla extract
- 1 pinch salt
- 1 1/2 (4 oz.) white chocolate baking bars chopped
- 1/2 c. marshmallow crème
MILK CHOCOLATE FUDGE:
- 1 1/2 c. granulated sugar
- 6 T. unsalted butter
- 1/3 c. half and half
- 1 pinch salt
- 1 1/2 (4 oz.) milk chocolate bars chopped
- 1/2 c. marshmallow crème
STRAWBERRY FUDGE:
- 1 1/2 c. granulated sugar
- 6 T. unsalted butter
- 1/3 c. half and half
- 1 tsp. strawberry extract
- 1 drop red food coloring
- 1 pinch salt
- 1 1/2 (4 oz.) white chocolate bars chopped
- 1/2 c. strawberry marshmallow crème
Instructions
- Line an 8 x 8 x 2-inch or 13 x 9-inch baking pan with heavy-duty aluminum foil, allowing the foil to extend over the sides of the pan. Spray foil with nonstick cooking spray.
- WHITE CHOCOLATE FUDGE: In a medium saucepan, whisk together sugar, butter, milk, vanilla, and salt over high heat; bring to a boil. Reduce heat to medium, and cook, stirring constantly, until the mixture reaches 234° on a candy thermometer. Remove from heat; add white chocolate and marshmallow crème, stirring until smooth. Spread white chocolate mixture into prepared pan; cover and chill for 1 hour or until set.
- MILK CHOCOLATE FUDGE: In a medium saucepan, combine sugar, butter, milk, and salt over high heat, whisking often. Bring mixture to a boil. Reduce heat to medium, stirring constantly, until the mixture reaches 234° on a candy thermometer. Remove from heat; stir in chocolate and marshmallow crème. Spread over white chocolate mixture; cover and chill for 1 hour or until set.
- STRAWBERRY FUDGE: In a medium saucepan, combine sugar, butter, milk, strawberry extract, red food coloring, and salt over high heat, whisking often. Bring mixture to a boil. Reduce heat to medium, stirring constantly, until the mixture reaches 234° on a candy thermometer. Remove from heat; stir in chocolate and marshmallow crème. Spread over chocolate layer; cover and chill until set, about 1 hour. Cut layered fudge into 1-inch pieces. Store in an airtight container at room temperature for up to 1 week.
- Cook's Note: The fudge pictured above was made in an 8 x8 x 2-inch pan making it almost 2 inches thick. Use a 13 x 9-inch pan if you prefer smaller pieces of fudge.
My 13 year old daughter used this recipe for fudge she made last week and entered into our local county fair. She won Grand Champion and a nice trophy! She was so excited. I knew she was going to win something when I started eating the leftovers (she only had to enter 6 pieces) and I couldn’t stop! Thank you for a great recipe!
Hi Karen, How AWESOME is that!?! Congratulations, you just made my day! 🙂