Raspberry Rocky Road Fudge Food

5 MINUTE DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• Spray a 8 or 9-inch square pan with baking spray and line with parchment paper.
• In a large microwave safe bowl, combine dark chocolate chips and sweetened condensed milk
• Heat on high heat in 30 second intervals, stirring in between, until nice and smooth.
• Stir in raspberry jam, vanilla extract, and salt until combined.
• Remove 1/3 cup white chocolate chips form the pacakge and set aside.
• Add remaining white chocolate chips to the mixture and stir. The dark chocolate mixture will be still be warm at this point so the chips will melt partially and create a marbling effect - depending on how hot it is.
• Spoon the fudge mixture into the prepared pan and refrigerate until firm.

RASPBERRY ROCKY ROAD FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and butter the foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, combine the sugar, marshmallows, milk, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until smooth. , Remove from the heat. Stir in the chips, peanut butter and vanilla until smooth. Fold in peanuts. Spread into prepared pan. Refrigerate for 2 hours or until set. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

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

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.

RUBY CHOCOLATE ROCKY ROAD

Steps:

• Grease a small baking sheet and line it with waxed paper.
• Place ruby chocolate, coconut oil, and vanilla extract in a large microwave-safe bowl. Microwave on full power until melted, about 1 1/2 minutes. Remove and stir vigorously with a silicone spatula. Press any remaining solid pieces of chocolate into the hot liquid until melted.
• Add shortbread cookies, marshmallows, pistachios, almonds, candied flowers, raspberries, and coconut flakes to the chocolate mixture. Stir gently until fully coated.
• Spread mixture on the prepared baking sheet and refrigerate until firm, 1 to 2 hours. Cut into squares using a really sharp knife.

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.

ROCKY ROAD FUDGE

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.

HOMEMADE 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.