This Neapolitan Fudge Is A Delicious Homemade Treat

This sensational Neapolitan Fudge Recipe will brighten up your dessert table and is sure to become a new family favorite. We guarantee that you won’t be disappointed.
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We love the yummy sweet treats that come out of Phoodies Kitchen, and this Neapolitan Fudge is no exception!

This colorful creation is sure to indulge anyone’s sweet tooth and it’s perfect for parties. Be sure to use quality chocolate for this recipe. It really does make all the difference.

Neapolitan Fudge Ingredients List

Chocolate Layer
115g (4oz) cream cheese, softened
1 1/2 cups icing sugar
225g (8oz) milk chocolate, melted and cooled

Strawberry Layer
115g (4oz) cream cheese, softened
1 1/2 cups icing sugar
225g (8oz) white baking chocolate, melted and cooled
1 tablespoon Strawberry or Raspberry Extract
1-2 drops red gel food coloring (go slowly as you can always add but can’t take out!)

Vanilla Layer
115g (4oz) cream cheese, softened
1 1/2 cups icing sugar
225g (8oz) white baking chocolate, melted and cooled

How To Make Neapolitan Fudge Recipe

Chocolate layer Instructions

  1. Line a 23cm x 23cm (9″x9″) baking pan with baking paper and set aside.
  2. In electric mixer with paddle attachment, beat cream cheese until fluffy.
  3. Gradually beat in icing sugar and then add in the melted milk chocolate.
  4. Spread into prepared pan, pressing down as much as possible.
  5. Refrigerate for 10 minutes.

Strawberry Layer Instructions

  1. In an electric mixer, beat cream cheese until fluffy.
  2. Gradually beat in the icing sugar.
  3. Beat in melted white chocolate and extract. Tint with food coloring, one drop at a time.
  4. Spread over top. Place in fridge for 10 mins.

Vanilla layer Instructions

  1. In an electric mixer, beat cream cheese until fluffy.
  2. Gradually beat in icing sugar. Beat in melted white chocolate.
  3. Carefully spread over pink layer, trying to get layer as flat and even as possible. Refrigerate for 10 minutes.
  4. Cover and refrigerate for at least 3 hours but preferably overnight.
  5. Using baking paper, lift fudge out of the pan.
  6. Cut fudge into 3 cm (1″) squares. Store in an airtight container in the fridge.

We’re thrilled to have Phoodie as a regular WHOot Contributor and she has many wonderful recipes on both our site and her own. We highly recommend that you visit her.

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