Neapolitan Fudge

I never thought making fudge could be so simple, but the first time I tried this Neapolitan version, I was pleasantly surprised. No candy thermometer, no boiling sugar—just three silky layers that come together beautifully. It’s a dessert that feels fancy, but really, it’s completely approachable.

What I love most about this fudge is how each flavor shines. Chocolate brings that familiar comfort, strawberry adds a bright, playful note, and vanilla rounds it all out with creamy softness. I’ll admit, my first batch had a few uneven layers, but after a couple of tries, I found the timing and pouring technique that makes it slice perfectly every time.

Ingredients

• 1 cup white chocolate chips
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• ½ cup sweetened condensed milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1–2 tablespoons freeze-dried strawberry powder or puree (for strawberry layer)
• Pinch of salt

Substitutes & Tips:

• Dairy-free option: use plant-based chocolate chips and coconut condensed milk.
• For a healthier twist, reduce sugar in chocolate and use unsweetened cocoa for the chocolate layer.
• If you can’t find strawberry powder, a few drops of natural pink food coloring with strawberry extract works.

Instructions / Method

1. Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Chocolate Layer:
   • In a small saucepan over low heat, melt semi-sweet chocolate chips with 2 tablespoons of butter and 2 tablespoons of condensed milk.
   • Stir constantly to prevent burning. Pour into prepared pan and smooth with a spatula. Chill in the fridge for 10–15 minutes until set.
   • Tip: Don’t rush the chilling—pouring the next layer too soon can mix the layers.
3. Strawberry Layer:
   • Melt white chocolate with a tablespoon of condensed milk over low heat.
   • Stir in strawberry powder or puree and vanilla.
   • Pour over the set chocolate layer and gently smooth. Chill again until firm.
4. Vanilla Layer:
   • Melt remaining white chocolate with condensed milk and vanilla.
   • Pour over the strawberry layer and smooth evenly. Chill until fully firm, at least 2 hours.
5. Slice and Serve:
   • Use the parchment overhang to lift fudge out of the pan.
   • Slice with a sharp knife. Wipe the knife clean between cuts for neat edges.

@toddm007

Preparation & Cooking Time

Total Time: 3 hours (including chilling)
Prep Time: 20 minutes
Cook Time: 10 minutes
Serving Size: Serves 12–16 squares

Serving Suggestions

• Serve chilled on a decorative plate for parties or gifting.
• Pair with fresh berries or a cup of coffee for a cozy treat.
• Store in an airtight container in the fridge for up to 2 weeks. Freeze for longer storage.

FAQs

Can I make this ahead of time?
Yes! The fudge actually tastes better after chilling overnight as the flavors meld.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.

Can I use chocolate chips I already have?
Absolutely. Just make sure they are high-quality so the fudge sets well.

Can I make a vegan version?
Yes! Use plant-based chocolate and condensed coconut milk. The process is the same.

How can I prevent layers from mixing?
Chill each layer completely before adding the next. Pour slowly and smooth gently.

Is there a way to make it colorful?
Freeze-dried fruit powders or natural food coloring work well without altering the flavor.

A Note from My Table to Yours

Every time I slice into this Neapolitan fudge, I’m reminded why simple desserts can feel so luxurious. The layers are a small delight, and the best part is that it’s forgiving enough for any home cook to enjoy. Don’t stress about perfection—the joy is in the process, the aromas, and sharing it with friends or family. Once you try this, it’s going to be a treat you’ll return to again and again.