Shelly's Recipe

Neapolitan Fudge - Paula Deen

Category: Candy

Makes about 4 dozen pieces

1 cup sugar
1/4 cup plus 2 tablespoons unsalted butter
1/3 cup whole milk
2 teaspoons vanilla extract
Pinch of salt
1 1/2 (4-ounce) white chocolate bars, chopped
1/2 cup marshmallow crème
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 foil 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 crème, stirring until smooth. Spread white chocolate mixture into prepared pan; cover and chill for 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
1 1/2 cups sugar
1/4 cup plus 2 tablespoons unsalted butter
1/3 cup whole milk
Pinch of salt
1 1/2 (4-ounce) milk chocolate bars, chopped
1/2 cup marshmallow crème

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 crème.

Strawberry Fudge
1 1/2 cups sugar
1/4 cup plus 2 tablespoons unsalted butter
1/3 cup whole milk
1 teaspoon strawberry extract
1/4 teaspoon salt
1 1/2 (4-ounce) white chocolate bars, chopped
1/2 cup strawberry marshmallow crème

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° on a candy thermometer. Remove from heat; stir in chocolate and marshmallow crème.