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Neapolitan Fudge

Three flavors in one fudge! Tastes like your favorite ice cream!
Course: Dessert
Cuisine: American
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.