ROCKY ROAD FUDGE
Creamy chocolate fudge filled with peanuts and marshmallows makes a chewy, crunchy, salty, sweet Rocky Road Fudge that all ages will enjoy.
Provided by Mary Younkin
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Combine the milk, the chocolate, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. (If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.)
- Stir to combine and heat another 15 seconds if needed. Add the extract and stir until smooth. Stir in the peanuts and marshmallows and scoop the mixture onto a parchment lined tray.
- Spread with a spatula to approximately 1-inch thickness. Chill until ready to serve. Slice into squares and store in an airtight container in the refrigerator for up to two weeks. Enjoy!
Nutrition Facts : Calories 137 kcal, Carbohydrate 14 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 46 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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.)
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
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.
NANA'S ROCKY ROAD FUDGE
We make rocky road-style fudge every Christmas and it's a tradition, but why wait until the holidays for a recipe this good? -Ashley Berry, Montgomery Village, Maryland
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2-1/2 pounds (48 pieces).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
ROCKY ROAD FUDGE (NO BAKE)
This recipe is similar to rocky road treats because of its crunch and crunch! There are many things you can add to make it crunchier as well! This recipe is open for experimentation! And the best part is, for those of you (like me) without an oven, this doesn't require one! LOL
Provided by andSahar
Categories Bar Cookie
Time 15m
Yield 18-24 bars, 18-24 serving(s)
Number Of Ingredients 6
Steps:
- Melt the chocolate chips, butter and corn syrup in a pan.
- Once it is fully melted and smooth, add in mini marshmallows.
- Take out a small portion of this chocolate and set aside.
- Bash the tea biscuits into bits with some chunks big and small.
- Take the chocolate mixture out of the heat and add in tea biscuits.
- Mix well and even out on a 9 inch square pan. (The pan size depends on how thick you want your fudge to be.).
- Cool for a few minutes and add the remaining chocolate mixture on top to give it a smooth finish.
- Add in toppings of your choice.
- Cool in a dry place for a few hours until it has hardened. You can also leave it in the fridge to lessen hardening time. (Note* if you put it in the fridge, tendency is that once it is out of the fridge, it will melt faster.).
- Once it is hardened, cut into 18 1-inch squares or into desired size and enjoy!
- Note* leave them in the fridge to avoid melting.
Nutrition Facts : Calories 225.1, Fat 13.2, SaturatedFat 7.6, Cholesterol 14.7, Sodium 47.4, Carbohydrate 28.5, Fiber 1.3, Sugar 17.8, Protein 1.8
ROCKY ROAD FUDGE IN A SNAP
I found this recipe online a while back and have changed it up a bit to my liking. I love to make it for my family and friends. They always say how much they enjoy it. You can use milk chocolate chips or semi-sweet. I recently made some and decided to share the recipe on here so you can enjoy it to. You won't believe how easy it is to make!
Provided by Leah Stacey @CookingMaven
Categories Candies
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
- Pour into the foil lined pan and spread out evenly. (you can you some wax paper to press it out evenly if you like.)
- 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!
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