Best Neapolitan Fudgels Recipes

NEAPOLITAN FUDGELS

Neapolitan Fudgels image

From the book Candymaking By Ruth A. Kendrick & Pauline H. Atkinson, publication year 1987. A mother and daughter team of serious candy makers. In the book, they make the professional quality candies as well as the quick and easy types. They gleefully describe this quick and easy candy - Fudgels as one of their most cherished creations. It is best described by these ladies as "a cross between fudge and truffles" - hence the name. These candies use compound coatings, or candy melts. They are pretty and delicious. I have made them many times and my family and friends love them. It is also a good summer candy, quick and very little cooking. They do have to be kept refrigerated. Quoting the ladies again, "this pretty, three-layer fudgel combines pink, white and chocolate-flavored compound coatings. For variety, the pink layer can be flavored with almond, strawberry or raspberry extract."

Provided by kittykittygirl

Categories Candy

Time 21m

Yield 64 candies, 64 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb about 1 & 1/4 cups pink chocolate candy melts, melted
1/2 lb about 1 & 1/4 cups white chocolate, candy melts, melted
1/2 lb about 1 & 1/4 cups chocolate candy melts, melted
3/4 cup evaporated milk, divided
1 1/2 cups miniature marshmallows, divided
1/2 teaspoon almond strawberries or 1/2 teaspoon raspberry extract

Steps:

Butter an 8-inch square baking pan; set aside.
Place melted coating in three separate small bowls. In a 1-quart saucepan, or medium-size bowl if using microwave, combine 1/4 cup milk and 1/2 cup marshmallows. Place pan over low heat and stir occasionally until marshmallows are melted, or microwave on Medium (50%) about 30 seconds or until marshmallows are melted. Add desired extract and stir quickly to combine. Add pink coating and stir quickly until mixture is smooth. Spoon immediately into prepared pan and spread evenly with metal spatula.
Repeat with white coating, using 1/4 cup milk and 1/2 cup marshmallows. Spread evenly over pink layer.
Repeat with chocolate coating, using remaining milk and marshmallows. Quickly spread over white layer.
Refrigerate until firm, 15 to 20 minutes. Cut into 1-inch squares. Store in refrigerator. Makes 64 pieces. Cooking time is chilling time.
Note: I line the buttered pan with parchment paper, cut to fit pan, and butter the paper. The number of pieces really depends on the size that you decide to cut the candy.
Another note: The authors state that variation exists between the different manufacturers of candy melts; some are harder and some are softer. If your fudgels are too hard, try them again with 2 additional tablespoons of evaporated milk; if they are too soft, decrease the evaporated milk by 2 tablespoons.
And when I say "pink chocolate candy melts" I really mean pink candy melts. This was the only way the computer would recognize the ingredient.

Nutrition Facts : Calories 26.8, Fat 1.4, SaturatedFat 0.8, Cholesterol 1.4, Sodium 7.3, Carbohydrate 3.4, Sugar 2.8, Protein 0.4

CHOCOLATE COCONUT NEAPOLITANS

Chocolate Coconut Neapolitans image

These yummy striped cookies with a chocolaty twist are easy and fun to make, but they do need some time in the freezer. -Lena Marie Brownell, Rockland, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 5-1/2 dozen.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
1-1/2 cups sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon almond extract
4 drops red food coloring
1/2 cup sweetened shredded coconut, finely chopped
4-1/2 teaspoons chocolate syrup
1/2 cup semisweet chocolate chips
1-1/2 teaspoons shortening

Steps:

Line a 9x5-in. loaf pan with waxed paper; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into thirds. Add almond extract and red food coloring to 1 portion; spread evenly into prepared pan. Add coconut to second portion; spread evenly over first layer. Add chocolate syrup to third portion; spread over second layer. Cover with foil; freeze for 4 hours or overnight., Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° until edges are lightly browned, 12-14 minutes. Remove to wire racks to cool., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 72 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 58mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.