Neapolitan Fudge


So the title of this blog post is deceiving. It is not exactly neapolitan fudge because French grocery stores have one goal in life: to make my American recipes difficult. My theory is that because there is such a plethora of delicious treats in Paris, no one wants to take the time to bake. And also Parisian apartments are so damn tiny even a convection oven would take up the majority of the kitchen and the living room. So the grocery stores have no reason to  stock up on baking products, which makes it hard for me to even make fudge.

The first two layers of the fudge went according to plan. Chocolate bars and vanilla extract are even standard in the tiniest of French grocery stories. But when I attempted the last layer, the absolute only thing that was strawberry in the entire store was strawberry milk. I bought this but it turned out to be strawberry in taste but white in color. Which would not have photographed well. Thus, I just topped my fudge with a fresh strawberry and called it a day. I promise to revisit this recipe and create a real neapolitan fudge when I’m back to the land of artificial coloring (otherwise known as America).


Chocolate layer

  • 9 oz. dark chocolate
  • 9 oz. milk chocolate
  • 1 (14 oz.) can Sweetened Condensed Milk
  • 1/8 teaspoon salt

Vanilla layer

  • 18 oz. white chocolate
  • 1 (14 oz.) can Sweetened Condensed Milk
  • 1 teaspoon vanilla
  • Sliced fresh strawberries
  1. Line an 8×8 inch pan with parchment paper, leaving an overhang on both sides. Set aside.
  2. On a double boiler melt the chocolate with sweetened condensed milk and salt.
  3. Remove from heat.
  4. Pour in prepared pan and chill for 2 hours.
  5. After the first layer has solidified, begin cooking the vanilla layer.
  6. On a double boiler melt the broken up chocolate with the sweetened condensed milk and vanilla.
  7. Remove from the heat and pour in the prepared pan.
  8. Chill for 2 more hours or until solid.
  9. Cut into squares and top with a strawberry!



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