Neapolitan Fudge Recipe
Neapolitan Fudge Recipe photo by Taste of Home

Neapolitan Fudge Recipe

Publisher Photo
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 Christmas candy platter, but is equally well received any time of year. —Faith Leonard, Delbarton, West Virginia
TOTAL TIME: Prep: 35 min. + chilling
MAKES:117 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 117 servings

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

Nutritional Facts

1 piece equals 114 calories, 5 g fat (3 g saturated fat), 7 mg cholesterol, 20 mg sodium, 16 g carbohydrate, 0 fiber, 1 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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. Yield: about 6-1/2 pounds.
Originally published as Neapolitan Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p75

Nutritional Facts

1 piece equals 114 calories, 5 g fat (3 g saturated fat), 7 mg cholesterol, 20 mg sodium, 16 g carbohydrate, 0 fiber, 1 g protein.

Reviews for Neapolitan Fudge

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Aug. 5, 2014

I made this and entered ot in our conty fair and won Best of Show! Wonderful fudge!!

MY REVIEW
Reviewed Apr. 9, 2014

Honestly, this is the BEST fudge I've ever tried! I made a batch and took most of it to work, and all of my coworkers went crazy over it! I used strawberry extract and added a bit more than a tablespoon. I am sharing the recipe with the people at work. It is truly amazing, and I will definitely make it again!

MY REVIEW
Reviewed Feb. 15, 2013

This is a super good! I made it for Valentine's Party and used all sorts of decorations on top of each piece. It is high like the picture shows and makes a lot. I cut some diagonally. Next time I might half the recipe and make in a smaller pan. It is very rich but..simply delicious!

J

MY REVIEW
Reviewed Feb. 14, 2013

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

MY REVIEW
Reviewed Feb. 12, 2013

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

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