This fudge candy looks like the famous Neapolitan ice cream.
Neapolitan Fudge
2015-03-20 20:00:15
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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