Neapolitan Fudge

Name: Neapolitan Fudge
Prep time: 35 min
Total time: 35 min
Yield: about 6-1/2 pounds (117 pieces)
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

TEST KITCHEN APPROVED

15 Reviews

Total Time:Prep: 35 min. + chilling

By Taste Of Home Editorial Team

Recipe by Faith Leonard, Delbarton, West Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 30, 2022

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

TEST KITCHEN APPROVED

Neapolitan Fudge

15 Reviews Add your review

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

Prep:35 min

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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

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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.