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.
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.”
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.
At the end of the day, I was super happy with this “fudge”. I put the 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?
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!
This fudge is a fabulous way to get a delicious treat on a hot summer day. Plus it’s just plain pretty.
Check out some of my other Neapolitan Desserts!
Neapolitan Fudge
Ingredients
Chocolate Layer
- 1/2 pkg 4 ounces cream cheese, softened
- 1 1/2 c confectioners' sugar
- 8 oz milk chocolate melted and cooled
Raspberry Layer
- 1/2 pkg 4 ounces cream cheese, softened
- 1 1/2 c confectioners' sugar
- 8 oz white baking chocolate melted and cooled
- 1 tbsp. McCormick Raspberry Extract
- 2 drops red gel food coloring optional
Vanilla Layer
- 1/2 pkg 4 ounces cream cheese, softened
- 1 1/2 c confectioners' sugar
- 8 oz white baking chocolate melted an
Instructions
- Line a 9-in. x 9-in. baking pan with parchment and set aside.
- In a stand mixer with paddle attachment, beat 4 ounces cream cheese until fluffy.
- Gradually beat in confectioners' sugar and then add in the melted milk chocolate.
- Spread into prepared pan. (I pressed the layer down as flat as I could.) Refrigerate for 10 minutes.
Raspberry Layer
- In a stand mixer, beat cream cheese until fluffy.
- Gradually beat in the confectioners' sugar.
- Beat in melted white chocolate and raspberry extract. Tint with food coloring if desired. Spread over top.
Vanilla Layer
- In stand mixer, beat 4 ounces cream cheese until fluffy.
- Gradually beat in confectioners' sugar. Beat in melted white chocolate.
- Carefully spread over chocolate layer, trying to get layer as flat and even as possible. Refrigerate for 10 minutes.
- Cover and refrigerate for at least 2 hours or overnight.
- Using parchment paper, lift fudge out of pan. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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Done in the past or no, I still say your are brilliant! Also, please teach me to cut fudge. Those corners are perfection.
lol Thanks girl! I chilled it overnight then used a sharp knife! 🙂
OMG, this is just absolutely calling my name! Sounds super yummy!
Thanks!!
Well I had never heard of Neapolitan fudge prior to your post, looks yummy and definitely want to try!! And isn’t the whole purpose of fudge to be frosting in a square?? 🙂
Hi Amanda: I just made this a a birthday “gift” for a dear friend, so hope it turns out yummy.
One thing though, as I was going through your recipe, I noticed you omitted the vanilla extract in the ingredients list, but mention it in the mixing directions. So, I went to the original website that published this. I see you’ve cut down by half the ingredients, but not the raspberry extract? Is this a typo? (I used 1 Tbsp. before I had to go to the original recipe to see how much vanilla to add.)
So, I used 3/4 Tbsp. of vanilla extract in keeping close to your 1 Tbsp. of raspberry extract. I will assume all this does is help add a little intensity to the flavors.
You are amazing Claudia, thank you for pointing that out! I did cut everything in half (and still found it made a big recipe!) and did NOT cut down the raspberry extract. I did completely omit all vanilla (it doesn’t need it IMO) from the recipe, so I will fix that. I hope your friend likes the gift!! I know we loved it. 🙂 thanks again!
this is the prettiest fudge I’ve ever seen. mmm!
Hehe this post made me laugh! I agree, traditional or not, this fudge looks amazing!!!
That looks divine and the photo is amazing.
Haha how funny, I love your response to the reviews. Yup it sounds good to me too. I love that you used raspberry I think it’s a great match with chocolate.
wow.. this looks so delicious. i can never go past a good fudge recipe! thanks for sharing. love it!
This is gorgeous, and love that you used raspberry!!! PINNED (and drooled)!