Neapolitan fudge


Made Famous By: Heather McMullin

I am part of this gourmet cooking group that I absolutely love. Every four months
we get together and share recipes and eat until we can't eat any more.
It is the most fun EVER!
This is one of the recipes that was presented at our last get together.
I love fudge but this fudge is the best I have EVER tasted.
I think it is the strawberry extract!
Wonderful!
Candy Thermometer
1 C Sugar
1/4 C plus 2 TBS Unsalted Butter
1/3 C Whole Milk
2 tsp Vanilla Extract
Pinch of Salt
1 1/2 (4 oz) White Chocolate bars, Chopped
*I used white candy melts. 55 chips equals 4 oz which is about 3/4 of a cup*
1/2 C Marshmallow creme
1 recipe Chocolate Fudge (recipe follows)
1 recipe Strawberry Fudge (recipe follows)
Line a 13X9-inch baking pan with heavy-duty aluminum foil, allowing foil to extend over sides of pan. Spray with nonstick cooking spray.
In a medium saucepan, whisk together sugar, butter, milk, vanilla, and salt over high heat; bring to a boil. Reduce heat to medium, and cook stirring constantly, until mixture reaches 234 degrees on a candy thermometer.
Remove from heat; add white chocolate and marshmallow creme, stirring until smooth. Spread white chocolate mixture into prepared pan; cover and chill for 1 hour 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
1 1/2 C Sugar
1/4 C plus 2 TBS Unsalted Butter
1/2 C Whole Milk
Pinch of Salt
1 1/2 (4 oz) Milk Chocolate Bars, chopped
*I used chocolate candy melts. 55 chips equals 4 oz which is about 3/4 of a cup*
1/2 C Marshmallow Creme
In a medium saucepan, combine sugar, butter, milk, and salt over high heat, whisking 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.
Strawberry Fudge
1 1/2 C Sugar
1/4 C plus 2 TBS Unsalted Butter
1/3 C Whole Milk
1 tsp Strawberry extract
1/4 tsp Salt
1 1/2 (4oz) White Chocolate Bars, Chopped
*I used white candy melts. 55 chips equals 4 oz which is about 3/4 of a cup.*
1/2 C Strawberry Marshmallow Creme (Marshmallow Creme +Pink coloring)
*I got nice pink food coloring from a Cake supply store and added it to regular marshmallow creme. It was really pink when I added it to the marshmallow cream, but when I added it to the sugar mixture I got that nice soft pink color.*
In a medium saucepan, combine sugar, butter, milk, strawberry extract, and salt over high heat, whisking 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 white chocolate and marshmallow creme.

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