I Am Baker

Neapolitan Fudge

When I had the brilliant idea to create a Neapolitan Fudge I was SO excited to get started!  Then I googled it and realized that everyone has made a Neapolitan Fudge and alas, “my” idea was not so brilliant after all.

My next mission was finding the best possible recipe.

Neapolitan Fudge! A Great NO BAKE dessert!

 

It’s actually rather odd how I decided upon this particular fudge.  I found the recipe on Taste of Home and it actually didn’t get a great review.  People were complaining that:

“Tastes like frosting in a cube. I wish I had read the reviews before I spent the money on the ingredients!”

Not fudge!!! More like cream cheese frosting!! Very disappointing!”

“Tastes good but should not be called Fudge…maybe “Looks Like Fudge”, but definitely is not Fudge.”

Neapolitan Fudge! A Great NO BAKE dessert!

WHAT IS WRONG WITH THESE PEOPLE?

I mean… a fudge that tastes like FROSTING?  Cream Cheese frosting?  

Frosting in a Cube?

THAT IS EXACTLY WHAT I WANT.

It’s like those complainers were speaking my love language.

Neapolitan Fudge! A Great NO BAKE dessert!

 

At the end of the day I was super happy with this “fudge”.  I put fudge in quotations because I am not sure why someone thought it wasn’t fudge, because that is exactly what I thought it was after my first bite.  What makes something not-fudge-like?

Neapolitan Fudge

Ingredients

  • Chocolate Layer
  • 1/2 package (4 ounces) cream cheese, softened
  • 1 1/2 cups confectioners' sugar
  • 8 ounces milk chocolate, melted and cooled
  • Raspberry Layer
  • 1/2 package (4 ounces) cream cheese, softened
  • 1 1/2 cups confectioners' sugar
  • 8ounces white baking chocolate, melted and cooled
  • 1 tablespoon McCormick Raspberry Extract
  • 2-3 drops red gel food coloring (optional)
  • Vanilla Layer
  • 1/2 package (4 ounces) cream cheese, softened
  • 1 1/2 cups confectioners' sugar
  • 8 ounces white baking chocolate, melted and cooled

Instructions

  1. Line a 9-in. x 9-in. baking pan with parchment and set aside.
  2. In a stand mixer with paddle attachment, beat 4 ounces cream cheese until fluffy.
  3. Gradually beat in confectioners' sugar and then add in the melted milk chocolate.
  4. Spread into prepared pan. (I pressed the layer down as flat as I could.) Refrigerate for 10 minutes.
  5. Raspberry Layer
  6. In a stand mixer, beat cream cheese until fluffy.
  7. Gradually beat in the confectioners' sugar.
  8. Beat in melted white chocolate and raspberry extract. Tint with food coloring if desired. Spread over top.
  9. Vanilla layer
  10. In stand mixer, beat 4 ounces cream cheese until fluffy.
  11. Gradually beat in confectioners' sugar. Beat in melted white chocolate.
  12. Carefully spread over chocolate layer, trying to get layer as flat and even as possible. Refrigerate for 10 minutes.
  13. Cover and refrigerate for at least 2 hours or overnight.
  14. Using parchment paper, lift fudge out of pan. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
  15. Read more: http://www.tasteofhome.com/recipes/neapolitan-fudge#ixzz37863Q6D0
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Normally for Neapolitan I use all things strawberry, and you certainly still can in this instance, (as the flavoring is from raspberry extract, it can easily be switched out for strawberry) but I have to tell you, I really liked the raspberry!

Neapolitan Fudge! A Great NO BAKE dessert!

 This fudge is a fabulous way to get a delicious treat on a hot summers day.  Plus it’s just plain pretty.

Check out some of my other Neapolitan Desserts!

Check out some of my other Neapolitan Desserts:

Neapolitan Rose Cake

Neapolitan Rose Cake!

Neapolitan Bars

Neapolitan Bars!

Neapolitan Rose Spritz Cookies

Neapolitan Rose Spritz Cookies!

Neapolitan Cupcakes

Neapolitan Cupcakes!

Neapolitan Cheesecake

Neapolitan Cheesecake! Vanilla, strawberry and chocolate no-bake cheesecake!

I Am Baker

Brown Butter Fudge

This brown butter fudge gets all its sweet flavor from the decadent browned butter.  Its a show stopper!

Brown Butter Fudge

 

I have been incorporating brown butter into all my desserts lately.  With brown butter buttercream and brown butter cream cheese and now this Browned Butter Fudge.

And I am just getting started.

Brown Butter Fudge

 

My great-grandma Inga made the most amazing Vanilla Fudge.  I have tried for years to replicate her recipe, but not been successful.  This is very, very close!

She made hers sweet and dry… it was not creamy like traditional fudge is.  It sorta ruined me forever because most are creamy! (da) But I like mine dry and crumbly and flakey.

I know, I know, I am weird.

Brown Butter Fudge

 

Well, it turned out creamy anyway.  Good for you!  Not so good for me.

So I will just keep working on the consistency part.  But that flavor part has to stay exactly like this.  Almost perfect!

 

Brown Butter Fudge

Ingredients

  • 1 stick butter
  • 3 cups granulated sugar
  • 7 oz evaporated milk
  • 1/2 cup light corn syrup
  • 1/2 cup powdered sugar

Instructions

  1. Place the butter in a medium-large saucepan over medium-high heat. (Try to use a pan with a light bottom) Melt the butter and continue to cook it until it is a rich, golden brown. Keep a close eye on it as it cooks and stir it every few minutes so that it does not scorch on the bottom. The butter should smell toasty and have a beautiful nutty color.
  2. Once the butter is browned, add the sugar, evaporated milk, and corn syrup. Stir sugar until it is completely dissolved.
  3. Insert candy thermometer to the side of your saucepan. Continue to slowly cook the sugar mixture until it reaches 238 degrees or soft ball stage.
  4. Once the temperature reaches 238 degrees, remove the candy from the heat and let it cool to room temperature.
  5. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray
  6. Once the candy is room temperature, or about 45 degrees, pour into into stand mixer. Start mixer on low and slowly add in powdered sugar. Once the sugar is mostly incorporated turn the mixer to high and beat until fudge looses its shine. It should be fairly thick. (This took about five minutes.)
  7. Pour the fudge into the prepared pan, and smooth it into an even layer. Allow the fudge to set at room temperature or in the refrigerator.
  8. You can store at room temperature or in the refrigerator for a few weeks.
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Adapted from About.com.

It tastes like a caramel fudge.  And a vanilla fudge.

And is dangerous if kept to close.

Brown Butter Fudge

 

I think I better make a few more batches for some more quality testing. ;)

I Am Baker

Red Velvet Fudge

I suddenly got this brilliant idea that I wanted to make Red Velvet fudge.  So I sat down and googled it, hoping for a great, no fail recipe.

Those words are very important to a bad recipe follower like myself.

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No such luck.

I couldnt even find a match for ‘red velvet fudge’.

I was totally dejected.

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Then it hit me… I could create a recipe!

At the very least, significantly modify an existing one.

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I started here, with Martha’s Foolproof Holiday Fudge.

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I added food coloring and used white chocolate chips and red cherry flavored chips.

Talk about significant modifications. *snort*

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Thing is, this recipe is just not my favorite.  It was good, but not mind blowing.

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(side by side comparison of the two recipes I made… I love the texture on the second)

So then I found a recipe on allrecipes.com.  I read it twenty seven times.  I read every comment.

I figured, if I could make a recipe for red velvet fudge, like real red velvet fudge, it would be from this one.

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Red Velvet Fudge

Ingredients

  • Ingredients:
  • 2 cups white sugar
  • 1/4 cup cocoa
  • 1 cup buttermilk
  • 3 tablespoons butter
  • 1 tsp vanilla
  • 1 tsp red gel food coloring

Instructions

  1. Using a 5×9 pan (typically same size as banana bread pan, if you want thinner pieces, use 8×8) line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.
  2. Combine sugar, cocoa, buttermilk, sweet condensed milk (if you choose to add it), and food coloring in a non stick pan. (I used a big pot) Stir to combine. Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)
  3. Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.
  4. Reduce heat and allow fudge to simmer. DO NOT STIR. At all. Like seriously dont even touch the pan.
  5. Allow fudge to cool to 110 degrees and add butter and vanilla.
  6. Beat by hand or use electric mixer until fudge loses its sheen. (I used an electric mixer for 20 minutes. Not kidding. Some folks say this stage takes 3-5 minutes.)
  7. Place in prepared pan and allow to cool, usually 1-2 hours.
  8. This recipe yielded 25 small squares.
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*Next time I make this I am going to try 1/2 cup buttermilk and 1/2 cup sweet condensed milk… I think it could handle a little more sweetness!

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If you ever try this, please let me know what you think!

Happy Holidays!

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Happy Note to Share:

I had read that a great way to clean your pot after baking fudge is to add some milk, reheat the pot, then enjoy a wonderfully delicious cup cocoa… or in our case,  Red Velvet Hot Cocoa!!

Yes, I really did just say Red Velvet Hot Cocoa.  I actually did that and can attest to its wonderfulness!!