Raspberry Rocky Road Fudge Recipes

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.

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.)

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:

• 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 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.

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.

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.