Neapolitan Fudge

fudge for Easter

This fudge candy looks like the famous Neapolitan ice cream.

Neapolitan Fudge
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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