Easy No Bake Rocky Road Fudge Also Gf Food

EASY ROCKY ROAD

Steps:

• Line a 9 x 9 inch pan with foil.
• Melt together the chocolate chips and peanut butter over low heat until smooth.
• Stir in nuts and remove from heat. Allow to cool 3-4 minutes.
• Add marshmallows and stir to coat.
• Spread in pan and refrigerate until firm.

GLUTEN-FREE ROCKY ROAD FUDGE

Steps:

• Line 8- or 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Lightly spray foil with cooking spray.
• In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute. Stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
• Microwave frosting uncovered on High 20 seconds. Stir into melted chocolate chips. Add milk and vanilla; stir at least 20 strokes with spoon until smooth and creamy. Stir in marshmallows and walnuts. Spread in pan. Refrigerate about 3 hours or until firm.
• Remove fudge from pan by lifting foil; remove foil. Cut 8 rows by 8 rows to make squares. Store tightly covered in refrigerator up to 2 weeks.

EASY, NO BAKE ROCKY ROAD FUDGE (ALSO GF)

Steps:

• Combine the chocolate chips, condensed milk, and butter in a double boiler. Cook over boiling water until blended, stirring constantly. Remove from heat. *I sometimes melt the chips and butter in the microwave and then add the milk rather than using the double boiler.
• Stir the peanuts and marshmallows into the chocolate mixture.
• Spread the mixture into a 9x13 inch dish lined with wax paper. I use a second sheet of wax paper to flatten the mixture. Spray the paper with cooking spray if you want.
• Chill, covered, for 2 hours or until set. Cut into squares.
• Notes: The hardest part of this recipe is cutting it after it chills. I remove the entire chunk from the pan using the wax paper, and cut it on a cutting board with a butcher knife.
• The actual recipe says to store at room temperature in a covered dish. I always keep it in the fridge, however, because I think it's better chilled.

EASY ROCKY ROAD FUDGE RECIPE

Steps:

• Lightly grease an 8 x 8-inch baking pan. Line the pan with foil or parchment paper, allowing the excess paper to overhang the sides, set aside.
• Place the chopped chocolate in a large, heatproof bowl. Fill a saucepan with a few inches of water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer.
• Place your heatproof glass bowl holding your chocolate on top of the pot. Stir frequently, until the chocolate has melted and is completely smooth, about 8 minutes.
• Add in the butter and continue cooking until butter has melted. Add in sweetened condensed milk and stir well to combine.
• Remove from heat. Stir in the vanilla and almond extracts. Stir in the salt.
• Fold in the almonds and marshmallows and stir until combined.
• Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Refrigerate for at least 2 hours.
• Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board.
• Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month.
• You may also freeze the fudge, in an airtight freezer safe container for up to two months.

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

THE BEST ROCKY ROAD FUDGE

Steps:

• Line a 13 x 9 inch pan with foil, butter.
• In a sauce pan, cook sugar, butter and milk over medium heat, stirring constantly until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat.
• Stir in marshmallow creme and chocolate chips until smooth.
• Stir in walnuts and vanilla.
• Stir in marshmallows, do not melt.
• Quickly spread in pan, cool completely, refrigerate until firm.
• Using foil, lift fudge from pan, remove foil from fudge. With large knife, cut into squares. Store in refrigerator.

ROCKY ROAD FUDGE (NO BAKE)

Steps:

• Melt the chocolate chips, butter and corn syrup in a pan.
• Once it is fully melted and smooth, add in mini marshmallows.
• Take out a small portion of this chocolate and set aside.
• Bash the tea biscuits into bits with some chunks big and small.
• Take the chocolate mixture out of the heat and add in tea biscuits.
• Mix well and even out on a 9 inch square pan. (The pan size depends on how thick you want your fudge to be.).
• Cool for a few minutes and add the remaining chocolate mixture on top to give it a smooth finish.
• Add in toppings of your choice.
• Cool in a dry place for a few hours until it has hardened. You can also leave it in the fridge to lessen hardening time. (Note* if you put it in the fridge, tendency is that once it is out of the fridge, it will melt faster.).
• Once it is hardened, cut into 18 1-inch squares or into desired size and enjoy!
• Note* leave them in the fridge to avoid melting.