Neapolitan Fudge

I found this sweet little recipe in a magazine and I’ll tell you, it was love at first sight. I ran around collecting the ingredients because I could hardly wait to see if mine turned out as cute as theirs did. Odd, I know, calling any kind of fudge…cute. But there it is and you can decide for yourself. I personally think it’s adorable.  And oh, my goodness–was it fun to make!

Read through the recipe and you’ll see what I mean–nothing to it really. The only ingredient I had to go on a search for was Strawberry flavoring–which I found at WinCo.  So here you have a smooth, cold, cream cheese fudge that tastes like a spoonful of ice cream! Mmmmmm…  :}

You’ll want to cut it in itty bitty squares because it’s quite tall…for fudge and a little goes a long way. A long, lovely way.

Chocolate Layer:

1-1/2 teaspoons butter
1 package (8 ounces) cream cheese, softened
3 cups confectioners’ sugar
16 ounces milk chocolate, melted and cooled

Line a 13-in. x 9-in. baking pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners’ sugar. Beat in the melted milk chocolate. Spread into prepared pan. Refrigerate for 10 minutes.

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

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 for 10 minutes.

Strawberry Layer:

1 package (8 ounces) cream cheese, softened
3 cups confectioners’ sugar
16 ounces white baking chocolate, melted and cooled
1 tablespoon strawberry extract
8 to 10 drops food coloring, optional

For strawberry layer, in a large bowl beat cream cheese until fluffy. Gradually beat in the confectioners’ sugar. Beat in melted white chocolate and strawberry extract. Tint with food coloring if desired.

Spread over top.

Cover and refrigerate for at least 8 hours or overnight.

Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares.

Store in an airtight container in the refrigerator.

Or serve to every person you know…on the face of the earth.

They’re going to love you.

Original recipe found in Taste of Home Magazine