Neapolitan Stripes

Well after yesterday’s not so successful adventure with pulled mints and a disastrous (but still yummy) attempt at pralines, finally a candy that turned out!  This is basically a white chocolate and coconut fudge fancied up with some milk chocolate and food colouring.  The kids in your life are going to love it!  The adults on the other hand will probably dig the retro feel but think it’s too sweet.  You know it’s too sweet if I think it’s too sweet!!  But it’s easy to make, fun, and if you have cats they’ll be in heaven, too.  Or are mine the only ones that love to lick the sweetened condensed milk can?

Neapolitan Stripes

12 ounces white chocolate, chopped
1 can sweetened condensed milk
3 Tbsp butter
½ tsp salt
1 tsp vanilla
1 ¼ cup shredded unsweetened coconut
1 1/4 cup shredded sweetened coconut
1 oz milk chocolate, melted
1 drop red gel food colouring

Line an 8-inch square pan with plastic wrap (spray the pan with Pam 1st so the plastic sticks). Melt white chocolate, condensed milk, salt and vanilla in a bowl set over a pot of simmering water. Cook, stirring, until smooth. Remove from heat, and stir in both types of coconut.

Pour 1/3 of the mixture into the bowl that had the coconut.  Add the melted  milk chocolate and stir well.  Pour this into the 8″ pan, smoothing the top.  Add half of the plain mixture and smooth it out as best as you can.  Mix the red food colouring into the remaining candy mixture.  Spread this over the plain layer.  Refrigerate until set, at least 2 hours.

Unmold the candy and remove the plastic.  Trim the edges then cut into pieces about ¼” thick and 1 ½” long.  Store airtight in the fridge for about 1 week.

adapted from a Martha Stewart recipe

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