ROCKY ROAD FUDGE
How can you resist rich melted chocolate, creamy marshmallows, and the buttery crunch of walnuts? This Rocky Road Fudge is chocolate bliss, easy to make, and only requires 4 simple ingredients to make!
Provided by Shannon
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Begin by lining a baking dish with parchment paper and sprinkling 2 tablespoons of chopped walnuts & mini marshmallows on the bottom and set aside.
- In a large saucepan pour sweetened condensed milk over chocolate chips. Over low heat melt chocolate chips stirring constantly.
- Fold in remaining marshmallows and walnuts and pour into prepared dish. Refrigerate for 1 hour and then cut into squares and serve.
Nutrition Facts : Calories 69 kcal, Carbohydrate 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 3 mg, Sugar 4 g, ServingSize 1 serving
ROCKY ROAD FUDGE
This is from Good Housekeeping Magazine. We tried it and it is really delicious! I love the butterscotch chips in this recipe.
Provided by Andeey
Categories Candy
Time 13m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Grease 8 by 9 or 9 inch metal baking pan;line with plastic wrap.
- In a 4 quart saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter.
- Cook over medium heat 2-3 minutes or just until ingredients are melted, stirring constantly.
- Remove from heat.
- Stir marshmallows into fudge mixture.
- Pour into lined pan; spread evenly.
- Cover pan with plastic wrap and refrigerate fudge until firm, at least 3 hours.
- Invert fudge onto cutting board; remove plastic wrap.
- Turn fudge top side up.
- Cut fudge into 36 pieces.
- If not serving right away, store in refrigerator.
ROCKY ROAD FUDGE RECIPE
Easy rocky road fudge recipe is so simple with only 4 ingredients. Enjoy homemade fudge with this decadent treat with very little work.
Provided by Eating on a Dime
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Line a 9X13 baking pan with foil or parchment paper and then spray with a non stick cooking spray.
- Place the condensed milk and chocolate in a microwave safe bowl.
- Heat in 30 second intervals in the microwave, stirring after each interval until the mixture is melted and well combined. Mine took approximately 90 seconds.
- Stir in the peanuts and miniature marshmallows.
- Pour the mixture into the prepared pan. Refrigerate until firm.
- Then carefully lift the foil out of the pan and cut into pieces
Nutrition Facts : Calories 184 kcal, Carbohydrate 21 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 6 mg, Sodium 52 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 4 g, ServingSize 1 serving
ROCKY ROAD FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.
ROCKY ROAD FUDGE
Steps:
- Line an 8-inch square baking dish with parchment paper to overhang the edges by an inch.
- Whisk the sugar and cocoa together in a medium saucepan. Whisk in the milk until smooth. Set the pot over medium heat, stirring to keep the mixture smooth, and bring to boil. Continue to boil, stirring the edges to keep from burning, until the mixture reaches 220 degrees F, about 60 seconds. (The mixture should be thick, smooth and glossy, not crystallized.) Remove from the heat and stir in the vanilla and salt, beating until smooth. Add the peanut butter and stir in, leaving pockets of peanut buttery goodness intact if desired. Let cool until warm but still stirrable, about 5 minutes. (You want the mixture to be soft enough that you can stir in the walnuts and marshmallows, but not so hot that the marshmallows melt entirely.)
- Stir in the marshmallows and walnuts. Spread the mixture in the prepared pan and add the flakey salt and sprinkles. Let cool completely, about 1 hour. Cut into squares to serve. (To store, refrigerate in a covered container with parchment between the layers.)
ROCKY ROAD FUDGE
This is a unique recipe because one of the ingredients is a can of chocolate fudge frosting. Very good and also easy to prepare!
Provided by Juenessa
Categories Candy
Time 1h10m
Yield 36 squares
Number Of Ingredients 4
Steps:
- Line an 8-inch square pan with foil, extending foil over edges.
- Lightly butter foil.
- Melt chips in large saucepan over very low heat, stirring until smooth.
- Remove from heat; stir in frosting.
- Add marshmallows and mixed nuts (or chopped walnuts, if using); mix until well coated. Spread in buttered foil-lined pan.
- Refrigerate until firm, about 1 hour.
- Remove fudge from pan by lifting foil; remove foil from fudge.
- Cut into squares.
Nutrition Facts : Calories 118.9, Fat 6.5, SaturatedFat 2.6, Sodium 44.9, Carbohydrate 16.3, Fiber 0.9, Sugar 13.8, Protein 1.1
QUICK AND EASY ROCKY ROAD FUDGE
We're so fond of rocky road fudge we'd be willing to go all-out on a recipe-even a difficult one. Luckily, this fudge is so easy it's not necessary!
Provided by My Food and Family
Categories Home
Time 45m
Yield 36 servings
Number Of Ingredients 6
Steps:
- Line 13x9-inch baking dish with foil or parchment paper, with ends of foil extending over sides. Spray lightly with cooking spray.
- Microwave chocolate and condensed milk in large microwaveable bowl on HIGH 1 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Add vanilla; fold in cookies, marshmallows and nuts.
- Press mixture onto bottom of prepared dish. Cool 30 min. Refrigerate until ready to serve. Use foil handles to lift fudge from dish before cutting into pieces.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
EASY ROCKY ROAD FUDGE
Remarks Marlene Corrigan of Scranton, Pennsylvania, "With so few ingredients, this fudge stirs up in a jiffy. Thats a good thing, since the chocolaty aroma is so tempting folks can hardly wait to taste it!"
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3-1/4 pounds.
Number Of Ingredients 5
Steps:
- In a saucepan, combine the chocolate chips, milk and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from the heat; stir in peanuts and marshmallows. Spread into a greased 13-in. x 9-in. pan. Refrigerate until firm. Cut into squares.
Nutrition Facts :
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