Neapolitan Fudgels Recipes

NEAPOLITAN FUDGE

Steps:

• Line a 13x9-in. pan with foil and grease foil with butter. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted milk chocolate. Spread into prepared pan. Refrigerate 10 minutes., For vanilla layer, in a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted white chocolate and vanilla. Spread over chocolate layer. Refrigerate 10 minutes., For raspberry layer, in a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted white chocolate and raspberry extract. If desired, tint with food coloring. Spread over top. Refrigerate, covered, at least 8 hours or overnight., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.

NEAPOLITAN FUDGELS

Steps:

• Butter an 8-inch square baking pan; set aside.
• Place melted coating in three separate small bowls. In a 1-quart saucepan, or medium-size bowl if using microwave, combine 1/4 cup milk and 1/2 cup marshmallows. Place pan over low heat and stir occasionally until marshmallows are melted, or microwave on Medium (50%) about 30 seconds or until marshmallows are melted. Add desired extract and stir quickly to combine. Add pink coating and stir quickly until mixture is smooth. Spoon immediately into prepared pan and spread evenly with metal spatula.
• Repeat with white coating, using 1/4 cup milk and 1/2 cup marshmallows. Spread evenly over pink layer.
• Repeat with chocolate coating, using remaining milk and marshmallows. Quickly spread over white layer.
• Refrigerate until firm, 15 to 20 minutes. Cut into 1-inch squares. Store in refrigerator. Makes 64 pieces. Cooking time is chilling time.
• Note: I line the buttered pan with parchment paper, cut to fit pan, and butter the paper. The number of pieces really depends on the size that you decide to cut the candy.
• Another note: The authors state that variation exists between the different manufacturers of candy melts; some are harder and some are softer. If your fudgels are too hard, try them again with 2 additional tablespoons of evaporated milk; if they are too soft, decrease the evaporated milk by 2 tablespoons.
• And when I say "pink chocolate candy melts" I really mean pink candy melts. This was the only way the computer would recognize the ingredient.