Friday, 3 May 2013

Neapolitan Fudge Recipe

If you like Neapolitan ice cream, you will use my fudge edition of the vanilla flavor, bananas and chocolate favorite. It makes a welcome boost to any Christmas sweets plate, but is similarly well obtained any season. —Faith Leonard, Delbarton, Western Virginia

Ingredients

    1-1/2 tsp butter
    1 program (8 ounces) Philadelphia® Lotion milk products, softener
    3 glasses confectioners' sugar
    16 oz. milk products candy, dissolved and cooled
    VANILLA LAYER:
    1 program (8 ounces) Philadelphia® Lotion milk products, softener
    3 glasses confectioners' sugar
    16 oz. white-colored cooking candy, dissolved and cooled
    1 tbsp vanilla extract
    RASPBERRY LAYER:
    1 program (8 ounces) Philadelphia® Lotion milk products, softener
    3 glasses confectioners' sugar
    16 oz. white-colored cooking candy, dissolved and cooled
    1 tbsp raspberry extract
    8 to 10 falls meals shading, optional

Directions

    Line a 13-in. x 9-in. cooking pan with aluminum foil and oil the aluminum foil with butter; set aside. In a huge dish, defeat cream cheese until comfortable. Progressively defeat in confectioners' glucose. Beat in the dissolved dairy products candy. Propagate into prepared pan. Chill for 10 moments.
    For vanilla part, in a huge dish defeat cream cheese until comfortable. Progressively defeat in confectioners' glucose. Beat in dissolved sweet and vanilla. Propagate over candy part. Chill for 10 moments.
    For raspberry part, in a huge dish defeat cream cheese until comfortable. Progressively defeat in the confectioners' glucose. Beat in dissolved sweet and raspberry draw out. Shade with meals shading if desired. Propagate over top. Cover and refrigerate for at least 8 hours or instantaneously.
    Using aluminum foil, lift fudge out of pan. Carefully peil off foil; cut fudge into 1-in. pieces. Store in an air-tight package in the fridge. Yield: about 6-1/2 pounds.

Nutritional Facts 1 piece is equal to 114 calories, 5 g fat (3 g soaked fat), 7 mg cholesterol, 20 mg salt, 16 g carbs, 0 fiber, 1 g proteines

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