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.
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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.
SUPER EASY ROCKY ROAD CANDY
So easy to make and so good!
Provided by WannaBeChef
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h20m
Yield 24
Number Of Ingredients 2
Steps:
- Place the candy bars in a microwave safe bowl, and cook in the microwave on Low until melted, approximately 5 minutes. Stir and allow to cool enough to prevent the marshmallows from melting when added to the chocolate. Once cool, stir in the marshmallows and pour into a 8x8 inch baking dish. Refrigerate until firm, about 2 hours. Break into pieces to serve.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 15 g, Cholesterol 4.7 mg, Fat 8.5 g, Fiber 1.5 g, Protein 2.2 g, SaturatedFat 4.4 g, Sodium 21 mg, Sugar 12.1 g
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
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
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
This is from Good Housekeeping Magazine. We tried it and it is really delicious! I love the butterscotch chips in this recipe.
Provided by Andeey
Categories Candy
Time 13m
Yield 36 serving(s)
Number Of Ingredients 5
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, 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
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
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