NEAPOLITAN FUDGE 0

Those familiar with the NEAPOLITAN CHEESECAKE POST I did (click here to see it) are SURE to absolutely love this fudge!

This recipe is super easy and cannot be stuffed up and the result is INCREDIBLE!

Perfet texture and beautiful to look at – it makes a gorgeous gift too!

INGREDIENTS

Chocolate Layer
115g cream cheese, softened
1 1/2 cups icing sugar
225g milk chocolate, melted and cooled
Strawberry Layer
115g cream cheese, softened
1 1/2 cups icing sugar
225g 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 cream cheese, softened
1 1/2 cups icing sugar
225g white baking chocolate, melted and cooled

METHOD

Chocolate layer

1. Line a 23cm x 23cm baking pan with baking paper and set aside.
2. In n 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. (I pressed the layer down as flat as I could.) Refrigerate for 10 minutes.

Strawberry Layer

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 colouring, one drop at a time. Spread over top. Place in fridge for 10 mins.

Vanilla layer

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 pan. Cut fudge into 3 cm squares. Store in an airtight container in the fridge.