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.
Servings: 10 servings
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.