I am officially wearing a huge blogging cone of shame. It’s been a whole month since my last post! So much for promising to bake and blog more! I have no excuses. Life has just been a bit much lately. Do you ever go through those types of seasons in life? But hey, nothing lasts forever, so this is all going to calm down eventually. I actually made a list of Halloween baking projects (it’s my favorite holiday for baking!), so check back in October and November. I PROMISE there will be more to see!

I made this fudge months ago and forgot to blog it! I have a folder on my computer that holds all of the photos for my blog posts and I noticed this recipe never made it onto the ol’ blog.

I love fudge — but only in small doses. I am not alone in this, which is why it is universally cut into one-inch squares. But this bears repeating (because someone will comment): this fudge is sweet. Because it’s fudge!

Neapolitan Fudge
Recipe source: I Am Baker
Print Recipe

Chocolate Layer:
1/2 package (4 ounces) cream cheese, softened
1 1/2 cups confectioners’ sugar
8 ounces milk chocolate, melted and cooled

Raspberry* Layer:
1/2 package (4 ounces) cream cheese, softened
1 1/2 cups confectioners’ sugar
8ounces white baking chocolate, melted and cooled
1 tablespoon McCormick Raspberry Extract
2-3 drops red gel food coloring (optional)
* Yes, I know, neapolitan treats traditionally feature strawberry. But this recipe changes it up. Roll with it.

Vanilla Layer:
1/2 package (4 ounces) cream cheese, softened
1 1/2 cups confectioners’ sugar
8 ounces white baking chocolate, melted and cooled

Chocolate Layer Instructions:
1. Line a 9-in. x 9-in. baking pan with parchment and set aside.
2. In a stand mixer with paddle attachment, beat 4 ounces cream cheese until fluffy.
3. Gradually beat in confectioners’ sugar and then add in the melted milk chocolate.
Spread into prepared pan. Refrigerate for 10 minutes.

Raspberry Layer Instructions:
1. In a stand mixer, beat cream cheese until fluffy.
2. Gradually beat in the confectioners’ sugar.
3. Beat in melted white chocolate and raspberry extract. Tint with food coloring if desired. Spread over top.

Vanilla Layer Instructions:
1. In stand mixer, beat 4 ounces cream cheese until fluffy.
2. Gradually beat in confectioners’ sugar. Beat in melted white chocolate.
3. Carefully spread over chocolate layer, trying to get layer as flat and even as possible. Refrigerate for 10 minutes.
4. Cover and refrigerate for at least 2 hours or overnight.

Using parchment paper, lift fudge out of pan. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.