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Neapolitan Fudge
Neapolitan Fudge
Sweets

Neapolitan Fudge

3.6
20 mins
25 mins
Moderate
48
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  • Ingredients
  • Method

Ingredients

  • 345g white and pink mini marshmallows

Chocolate Layer

  • ½ cup Chelsea Caster Sugar (113g)
  • 60g butter, cubed
  • ¼ cup full fat milk (60ml)
  • 225g dark chocolate, roughly chopped

Strawberry Layer

  • ½ cup Chelsea Caster Sugar (113g)
  • 60g butter, cubed
  • ¼ cup full fat milk (60ml)
  • 225g white chocolate, roughly chopped
  • ¾ tsp strawberry essence
  • Pink food colouring (optional)

Vanilla Layer

  • ½ cup Chelsea Caster Sugar (113g)
  • 60g butter, cubed
  • ¼ cup full fat milk (60ml)
  • 225g white chocolate, roughly chopped
  • ½ tsp vanilla essence

Additional tips

  • Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.
Reviews
3

What did you think of this recipe?

Method

Grease an 18cm x 28cm rectangular slice tin and line with baking paper.
Divide marshmallows into three even amounts - one lot of pink marshmallows, one lot of white marshmallows, and the third quantity a mixture of the remaining pink and white marshmallows. Each lot of marshmallows should weigh 113g.
Chocolate Layer : Place sugar, butter and milk in a small-medium heavy-based saucepan on medium heat. Cook, stirring, until mixture begins to boil. Boil for 3 minutes, stirring frequently.
Turn heat off and stir in the lot of marshmallows that contains both pink and white colours. Add dark chocolate and stir until smooth. Tip into prepared tin and smooth the surface. Freeze while you prepare the second layer.
Strawberry Layer : Rinse out saucepan used to cook the chocolate layer. Place sugar, butter and milk in the saucepan on medium heat. Cook, stirring, until mixture begins to boil. Boil for 3 minutes, stirring frequently.
Turn heat off and stir in the pink marshmallows. Add white chocolate and strawberry essence and stir until smooth. For a brighter pink colour, add a couple of drops of pink food colouring. Tip onto the chocolate layer and smooth the surface. Freeze while you prepare the final layer.
Vanilla Layer : Rinse out saucepan used to cook the strawberry layer. Place sugar, butter and milk in the saucepan on medium heat. Cook, stirring, until mixture begins to boil. Boil for 3 minutes, stirring frequently.
Turn heat off and stir in the white marshmallows. Add white chocolate and vanilla essence and stir until smooth. Tip onto strawberry layer and smooth the surface.
Refrigerate for 4-6 hours, or until set. Remove from tin and slice into squares.
NOTES : Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.
Additional tips
  • Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.
Reviews
3

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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