Neapolitan Fudge Recipes

NEAPOLITAN FUDGE

Neapolitan Fudge image

If you like Neapolitan ice cream, you will devour my fudge version of the vanilla, strawberry and chocolate favorite. It makes a great addition to any candy platter. -Faith Leonard, Delbarton, West Virginia

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 6-1/2 pounds (117 pieces).

Number Of Ingredients 15

Ingredients

1-1/2 teaspoons butter
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
16 ounces milk chocolate, melted and cooled
VANILLA LAYER:
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
16 ounces white baking chocolate, melted and cooled
1 tablespoon vanilla extract
RASPBERRY LAYER:
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
16 ounces white baking chocolate, melted and cooled
1 tablespoon raspberry extract
8 to 10 drops red food coloring, optional

Steps:

Line a 13x9-in. pan with foil and grease foil with butter. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted milk chocolate. Spread into prepared pan. Refrigerate 10 minutes., For vanilla layer, in a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted white chocolate and vanilla. Spread over chocolate layer. Refrigerate 10 minutes., For raspberry layer, in a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted white chocolate and raspberry extract. If desired, tint with food coloring. Spread over top. Refrigerate, covered, at least 8 hours or overnight., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts : Calories 114 calories, Fat 5g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 20mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.

NEAPOLITAN FUDGELS

Neapolitan Fudgels image

From the book Candymaking By Ruth A. Kendrick & Pauline H. Atkinson, publication year 1987. A mother and daughter team of serious candy makers. In the book, they make the professional quality candies as well as the quick and easy types. They gleefully describe this quick and easy candy - Fudgels as one of their most cherished creations. It is best described by these ladies as "a cross between fudge and truffles" - hence the name. These candies use compound coatings, or candy melts. They are pretty and delicious. I have made them many times and my family and friends love them. It is also a good summer candy, quick and very little cooking. They do have to be kept refrigerated. Quoting the ladies again, "this pretty, three-layer fudgel combines pink, white and chocolate-flavored compound coatings. For variety, the pink layer can be flavored with almond, strawberry or raspberry extract."

Provided by kittykittygirl

Categories Candy

Time 21m

Yield 64 candies, 64 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb about 1 & 1/4 cups pink chocolate candy melts, melted
1/2 lb about 1 & 1/4 cups white chocolate, candy melts, melted
1/2 lb about 1 & 1/4 cups chocolate candy melts, melted
3/4 cup evaporated milk, divided
1 1/2 cups miniature marshmallows, divided
1/2 teaspoon almond strawberries or 1/2 teaspoon raspberry extract

Steps:

Butter an 8-inch square baking pan; set aside.
Place melted coating in three separate small bowls. In a 1-quart saucepan, or medium-size bowl if using microwave, combine 1/4 cup milk and 1/2 cup marshmallows. Place pan over low heat and stir occasionally until marshmallows are melted, or microwave on Medium (50%) about 30 seconds or until marshmallows are melted. Add desired extract and stir quickly to combine. Add pink coating and stir quickly until mixture is smooth. Spoon immediately into prepared pan and spread evenly with metal spatula.
Repeat with white coating, using 1/4 cup milk and 1/2 cup marshmallows. Spread evenly over pink layer.
Repeat with chocolate coating, using remaining milk and marshmallows. Quickly spread over white layer.
Refrigerate until firm, 15 to 20 minutes. Cut into 1-inch squares. Store in refrigerator. Makes 64 pieces. Cooking time is chilling time.
Note: I line the buttered pan with parchment paper, cut to fit pan, and butter the paper. The number of pieces really depends on the size that you decide to cut the candy.
Another note: The authors state that variation exists between the different manufacturers of candy melts; some are harder and some are softer. If your fudgels are too hard, try them again with 2 additional tablespoons of evaporated milk; if they are too soft, decrease the evaporated milk by 2 tablespoons.
And when I say "pink chocolate candy melts" I really mean pink candy melts. This was the only way the computer would recognize the ingredient.

Nutrition Facts : Calories 26.8, Fat 1.4, SaturatedFat 0.8, Cholesterol 1.4, Sodium 7.3, Carbohydrate 3.4, Sugar 2.8, Protein 0.4

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