Quick And Easy Rocky Road Fudge Food

QUICK AND EASY ROCKY ROAD FUDGE

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.

EASY ROCKY ROAD FUDGE

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.

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Steps:

• Line 13 x 9-inch baking pan with foil; grease lightly.
• Microwave morsels and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in vanilla extract. Fold in marshmallows and nuts.
• Press mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.
• * This "gluten free" recipe was developed using products either labeled as "gluten-free" or likely to be gluten free based on the ingredients typically listed on the products' labels. Nevertheless, we cannot guarantee that any non-Nestlé product in this recipe is gluten free. We recommend reading all product labels thoroughly, checking with the food's manufacturer for gluten content if the product is not labeled as "gluten free," and being careful to keep gluten-containing ingredients away from the recipe ingredients and recipe preparation area.

ROCKY ROAD FUDGE

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 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.

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

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.

4 INGREDIENT ROCKY ROAD FUDGE RECIPE

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.