Neapolitan Fudge

This truly layered fudge will consistently have a sweet spot in my heart.

Numerous years prior I entered this Neapolitan Fudge into a Duncan Hines Spring Bake-Off challenge! Envision my astonishment and unadulterated enjoyment when I got the email telling me that my formula had been picked as one of the 10 victors!

We were at the motion pictures when I opened my email. I ponder thumped my significant other over when I went to reveal to him that Duncan Hines had welcomed me to a pleasant occasion for the heat off champs, their blog program, and some excursion giveaway victors.

Neapolitan Fudge

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Recipe by insidebrucrewlifeCourse: Fudge and CandyCuisine: AmericanDifficulty: Easy
Servings

72

pieces
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

This delicious Easy Microwave Neapolitan Fudge is prepared in the microwave in three easy steps. It could not be any easier.

Ingredients

  • 4 cups Oreo cookie crumbs

  • 12 Tablespoons butter, melted

  • For the Vanilla Fudge
  • 1 1/2 cups white chocolate chips

  • 1 Tablespoon butter

  • 1/2 cup + 2 Tablespoons sweetened condensed milk

  • 3/4 cup marshmallow cream

  • For the Strawberry Fudge
  • 1 1/2 cups white chocolate chips

  • 1 Tablespoon butter

  • 1/2 cup + 2 Tablespoons sweetened condensed milk

  • 3/4 cup marshmallow cream

  • 1 1/2 teaspoons strawberry extract

  • pink gel food coloring

Directions

  • Combine the cookie crumbs and melted butter. Press into the bottom of a 9×13 pan that has been lined with parchment paper. Set aside.
  • In a saucepan combine the white chocolate chips, butter, and sweetened condensed milk for the vanilla layer. Stir over medium low heat until melted and creamy.
  • Stir in the marshmallow cream. Pour over the crust in the prepared pan. Refrigerate 20 minutes.
  • In another saucepan combine the white chocolate chips, butter, and sweetened condensed milk for the strawberry layer. Stir over medium low heat until melted and creamy.
  • Stir in the Strawberry Shortcake packet and the marshmallow cream. Gently pour over the vanilla layer.
  • Refrigerate 4 hours or until completely set. (It can also sit on the counter until set.) Cut into 72 small squares. Store at room temperature in a loosely covered container.

Notes

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