Rocky Road Fudge In A Snap Food

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 IN A SNAP

Steps:

• 1. Get an 8x8 or 9x9 pan and put a sheet of aluminum foil in the base. Spray with cooking spray. Put it aside till ready to use.
• 2. Pour the whole bag of chips into a microwave safe bowl and pour the whole can of condensed milk on top. Place the bowl in the microwave for 1 minute. After the minute stir the contents together thoroughly. Place back in the microwave for 15 seconds more or until all has melted. Stir well.
• 3. Place bowl on the counter and pour in the vanilla extract and stir. Next pour in the marshmallows and nuts and mix in till all is covered.
• 4. Pour into the foil lined pan and spread out evenly. (you can you some wax paper to press it out evenly if you like.)
• 5. Place in the fridge and let cool for about 3 hours or more till set and your ready to cut. When your ready to cut, just pull the foil off the bottom of the fudge and cut evenly on a cutting board. ENJOY!

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

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.

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.

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.

EASY MICROWAVE ROCKY ROAD FUDGE

Steps:

• In a large microwavable bowl, melt chocolate chips for 1 1/2 to 2 minutes and stir.
• Microwave for for 30 seconds more and stir until smooth.
• Stir in marshmallows, cereal and walnuts.
• Add the optional ingredient, if desired.
• Spread into a foil lined, buttered 8 inch square pan.
• Chill about an hour, or until firm.
• Remove fudge from pan and foil.
• Cut into 1 inch squares.