Old Fashioned Rocky Road Fudge Food

OLD-FASHIONED ROCKY ROAD FUDGE RECIPE

Steps:

• Line 9×9 inch baking pan with parchment paper
• Heat chocolate, butter, and vanilla until melted. You can use the double boiler method, or dump ingredients into a microwave-safe bowl, heating on high in 30-second increments, stirring between, until fully melted.
• Add marshmallow fluff and sweetened condensed milk.
• Stir well.
• Add ¾ cup walnuts and marshmallows. Stir well.
• Pour mixture onto parchment paper-lined baking pan, spread evenly.
• Top with remaining walnuts.
• Cover with foil and refrigerate for at least 2 hours before cutting into 1-2 inch squares.

NANA'S ROCKY ROAD FUDGE

Steps:

• Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease the foil with 1-1/2 teaspoons butter; set aside., In a large saucepan, combine chocolate chips, milk and the remaining butter. Cook and stir over medium heat until mixture is smooth. Remove from the heat; stir in 2 cups peanuts. Place marshmallows in a large bowl; add chocolate mixture and stir well. Spread into prepared pan. Sprinkle with additional peanuts and marshmallows. Refrigerate until firm., Using foil, lift fudge out of pan. Cut into 1-1/2-in. squares.

ROCKY ROAD FUDGE

Steps:

• Combine the milk, the chocolate, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. (If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.)
• Stir to combine and heat another 15 seconds if needed. Add the extract and stir until smooth. Stir in the peanuts and marshmallows and scoop the mixture onto a parchment lined tray.
• Spread with a spatula to approximately 1-inch thickness. Chill until ready to serve. Slice into squares and store in an airtight container in the refrigerator for up to two weeks. Enjoy!

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.)

POTATO CANDY

Steps:

• Mix together potatoes, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.
• Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.