Neapolitan Fudge

This fudge candy looks like the famous Neapolitan ice cream.

Neapolitan Fudge

2015-03-20 20:00:15

Makes about 4 dozen pieces

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White chocolate layer

1. 1 cup sugar
2. ¼ cup plus 2 tablespoons unsalted butter
3. ⅓ cup whole milk
4. Pinch salt
5. 1½ (4-ounce) white chocolate bars, chopped
6. ½ cup marshmallow crème
7. 2 teaspoons vanilla extract

Chocolate layer

1. 1½ cups sugar
2. ¼ cup plus 2 tablespoons unsalted butter
3. ⅓ cup whole milk
4. Pinch salt
5. 1½ (4-ounce) milk chocolate bars, chopped
6. ½ cup marshmallow crème

Strawberry layer

1. 1½ cups sugar
2. ¼ cup plus 2 tablespoons unsalted butter
3. ⅓ cup whole milk
4. 1 teaspoon strawberry extract
5. Pinch salt
6. 1½ (4-ounce) white chocolate bars, chopped
7. ½ cup strawberry marshmallow crème

Instructions

1. Line a 13x9-inch baking pan with heavy-duty aluminum foil, letting excess extend over sides of pan. Spray foil with nonstick cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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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