Easy Rocky Road Fudge Recipe
User Reviews
5
9 reviews
Excellent
Easy Rocky Road Fudge Recipe
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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!
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Ingredients
- 18 ounces semi-sweet chocolate roughly chopped
- sweetened condensed milk 14 ounce can
- 2 tablespoons unsalted butter cut into 1/2-inch pieces, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt
- 1 almonds 1/4 cup, slivered
- 1 mini marshmallows
Instructions
- 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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User Reviews
Overall Rating
5
9 reviews
Excellent
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