Easter Fudge

Neapolitan Fudge

White Chocolate Layer

Ingredients

1 cup sugar
6 tablespoons unsalted butter
1/3 cup milk
2 teaspoons vanilla extract
pinch of salt
4 ounces white chocolate bars, chopped
1/2 cup marshmallow creme
1 recipe Chocolate Fudge (recipe below)
1 recipe Strawberry Fudge (recipe below)

Directions (White Chocolate Layer)

Line a 13×9-inch baking pan with foil, allowing foil to extend over sides of pan. Spray foil with nonstick cooking spray.

In a medium saucepan, stir together sugar, butter, milk, vanilla, and salt over high heat; bring to a boil. Reduce hear to medium, and cook, stirring constantly, until mixture reaches 234 degrees on a candy thermometer. TIP: I have an electric stove and it takes too long for my burner to reduce in heat so I turn on TWO burners. One on high and the other on medium. Remove from heat; add white chocolate and marshmallow cream, stirring until smooth. TIP: I sprayed the measuring cup and the spoon with non stick cooking spray before add the marshmallow creme. Spread white chocolate mixture into prepared pan; cover and chill 1 hour or until set.

Spread Chocolate Fudge over white chocolate mixture; cover and chill for 1 hour or until set. Spread Strawberry Fudge over chocolate layer; cover and chill until set, about 1 hour.

Cut layered fudge into 1-inch pieces. Store in an airtight container at room temperature for up to 1 week.


Chocolate Fudge Layer

Ingredients

1-1/2 cups sugar
6 tablespoons unsalted butter
1/3 cup milk
pinch of salt
4 ounces milk chocolate bars, chopped
1/2 cup marshmallow creme

Chocolate Fudge Layer

In a medium saucepan, combine sugar, butter, milk, and salt over high heat, stir often. Bring mixture to a foil. Reduce heat to medium, stirring constantly, until mixture reached 234 degrees on a candy thermometer. Remove from heat; stir in chocolate and marshmallow creme.

Strawberry Fudge Layer

Ingredients

1-1/2 cups sugar
6 tablespoons unsalted butter
1/3 cup milk
1 teaspoon strawberry extract
1/4 teaspoon salt
4 ounces white chocolate bars, chopped
1/2 cup strawberry marshmallow creme * (tip below)

Strawberry Fudge Layer

In a medium saucepan, combine sugar, butter, milk, strawberry extract, and salt over high heat, stirring often. Bring mixture to a boil. Reduce heat to medium, stirring constantly, until mixture reaches 234 degrees on a candy thermometer. Remove from heat; stir in chocolate and marshmallow creme. *TIP: I couldn’t find “strawberry creme” so I melted 4 ounces of strawberry marshmallows with 1 tablespoon of butter

This recipe is from Cooking with Paula Den March/April 2010 magazine.