EASY ROCKY ROAD FUDGE RECIPE
This Easy Rocky Road Fudge Recipe is so creamy and decadent! Loaded with mini marshmallows and slivered almonds, this chocolate fudge is always a crowd pleaser! Makes a great gift!
Provided by Ashley Manila
Categories Dessert
Time 2h15m
Number Of Ingredients 8
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.
THE BEST ROCKY ROAD FUDGE
A little different from the other recipes posted. It has marshmallow creme, which makes it so creamy and rich! From Pillsbury's Holiday magazine.
Provided by Mama2boys
Categories Candy
Time 35m
Yield 36 pieces
Number Of Ingredients 8
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.
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 :
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
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 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
4 INGREDIENT ROCKY ROAD FUDGE RECIPE
Provided by Camille
Yield 24
Number Of Ingredients 4
Steps:
- Line a large 9x13" baking pan with aluminum foil. Lightly spray with non-stick cooking spray.
- In a large bowl, pour in the chocolate chips and sweetened condensed milk. Cook in the microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals (stirring after each one) until the chocolate chips are completely melted and smooth.
- Fold in the marshmallows and nuts until they are fully incorporated.
- Press the fudge mixture into the baking pan and place in the fridge for about 60 minutes to let it set up (stick in the freezer if you want it to set up faster).
- When set, lift foil from pan and cut fudge into squares.
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, NO BAKE ROCKY ROAD FUDGE (ALSO GF)
This is a recipe I found in a Pampered Chef cookbook while looking for good things for my mom (who had been recently diagnosed with a wheat allergy) to eat. This recipe is simple, fast, and really pleases a chocolate-loving crowd. I usually use fewer marshmallows than the recipe actually calls for b/c I don't care for them very much, but nobody has ever complained when I don't. :D
Provided by Raiderrose3
Categories Candy
Time 10m
Yield 36 squares, 18 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 369, Fat 21.3, SaturatedFat 7.1, Cholesterol 10.9, Sodium 256.6, Carbohydrate 42, Fiber 3.1, Sugar 32.3, Protein 8.8
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