Tuesday, December 21, 2021

Rocky Road Fudge

I love Rocky Road!  I love Rocky Road ice cream, I make a mean Rocky Road Cheesecake, and my Rocky Road cupcakes are a best seller at the church bake sale!  So why not this old fashioned Rocky Road Fudge?  It is the easiest of all the fudge recipes to make and everyone loves it.  How could you not like chocolate and marshmallows and nuts, oh my!    The secret to making sure your marshmallows show in your finished fudge is to freeze them first because adding them. They won't melt so fast in the hot chocolate and you will see them peeking out at the end!  

Rocky Road Fudge

4 cups miniature marshmallows, frozen
4 cups sugar
1 1/2 cups evaporated milk (NOT sweetened condensed milk)
20 large marshmallows
12 oz pkg. semisweet chocolate chips
1 cup butter
1-2 cups chopped walnuts
1 teaspoon vanilla extract

Freeze your mini marshmallows for about 3 hours before making your fudge. Do this only with your mini marshmallows and not the larger ones that are coming up.

Combine the sugar, milk and larger marshmallows in a large saucepan and bring to boil over medium high heat. You want to allow the mixture to boil for about 5-6 minutes stirring the whole time so it doesn't burn on the bottom.  You may see some little brown bits come up in your mix, but no worries. Ignore those.

Remove the mixture from the heat and stir in your chocolate chips and butter and vanilla. Set aside for about 10 minutes and then fold in your nuts if using.  I love walnuts but macadamia nuts are good too! Any kind of nuts will do or you can leave them out.

Allow your fudge to sit for about 10 more minutes and then stir in your frozen marshmallows. Then pour into a greased 9 x 13 pan and refrigerate until completely set. Cut in squares and treat yourself to a piece of heavenly Rocky Road Fudge!  

NOTE:  I store my fudge in the refrigerator, but you can just keep in a dry cool place if you prefer.

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