Fudge Rocky Road Quick And Easy Recipes

ROCKY ROAD FUDGE RECIPE

Steps:

• Line a 9X13 baking pan with foil or parchment paper and then spray with a non stick cooking spray.
• Place the condensed milk and chocolate in a microwave safe bowl.
• Heat in 30 second intervals in the microwave, stirring after each interval until the mixture is melted and well combined. Mine took approximately 90 seconds.
• Stir in the peanuts and miniature marshmallows.
• Pour the mixture into the prepared pan. Refrigerate until firm.
• Then carefully lift the foil out of the pan and cut 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.

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.)

QUICK AND EASY ROCKY ROAD FUDGE

Steps:

• Line a 8-inch square pan with foil extending foil over sides lightly butter.
• Melt chips over low heat stir until smooth.
• Remove from heat stir in frosting.
• Add marshmallows and nuts,mix until well coated.
• Spread into pan.
• Refrigerate until firm about 1 hour.
• Remove fudge lift out by foil,remove foil and cut into 36 squares.

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.

FUDGE ROCKY ROAD QUICK AND EASY

Steps:

• Spray 3 quart saucepan with non-stick vegetable oil.
• In saucepan add one teaspoon butter.
• On low heat add chips, milk, and nuts.
• Stir till well blended.
• Taste to see if it's sweet enough for your sweet tooth.
• If not add powered sugar.
• Set aside and let sit for about 3 minutes.
• Add 1/2 bag of marshmallows, blend into mixture well.
• Now it's ready for the lightly buttered 13x9-inch pan of your choice.
• Refrigerate for 1 hours.
• Idea's for different occasions***
• •sprinkle with colored Christmas candies.
• •crush candy cane and spread over top.
• •Or peanut butter candies or M&M's. Red hots for your sweetheart.
• •Leave out nuts for those with missing teeth.