Rocky Road Fudge
User Reviews
5
Rocky Road Fudge
Description
This Rocky Road Fudge recipe involves melting sugar, butter, milk, milk chocolate, and golden syrup together and boiling the mixture until it reaches 116ºC, the soft-ball stage, which provides the fudge's characteristic creamy texture once cooled. After cooling slightly, the batter incorporates chopped digestive biscuits and mini marshmallows, which add crunch and chewy texture contrasts to the smooth fudge. The mixture is poured into a buttered, parchment-lined tin and smoothed out. The fudge is decorated on top with extra mini marshmallows and chocolate chips (both plain and white), which add bite and visual appeal. The setting time allows the fudge to firm up into a sliceable treat with combined textures.
Ingredients
- For the fudge:
- 450 g granulated sugar
- 150 g butter unsalted
- 150 milk semi-skimmed
- 100 g milk chocolate broken up, or dark chocolate, good quality
- 50 g golden syrup
- 100 g digestive biscuits or any other, chopped into mini marshmallow sized pieces
- 50 g mini marshmallows
- For the decoration:
- chocolate chips plain, handful
- white chocolate chips handful
- mini marshmallows handful
Instructions
- Grease a 20 x 24.5cm tin with butter and line it with a single sheet of greased parchment allowing a few centimetres of overhang (to use as handles when removing the fudge).
- Place the sugar, butter, milk, chocolate and golden syrup into a large heavy based saucepan.
- Heat gently and stir until all the sugar has dissolved (you will hear it scratching against the bottom of the pan with your wooden spoon if it hasn't).
- Bring the mixture to the boil and then boil gently for 10 minutes or until it reaches the “soft ball” stage of 116ºC on your food thermometer (has to be suitable for sugar).
- Once this stage is reached remove the pan from the heat and set aside to cool for 5 minutes.
- Add the biscuit pieces and the marshmallows and beat until the mixture starts to look thick and almost grainy.
- Pour the fudge into the greased tin and even out the surface with a plastic spatula.
- Scatter mini marshmallows over the top pressing down with your hand.
- Then scatter the plain and white chocolate chips over the top and allow to cool.
- Once cool remove the fudge from the tin using the parchment “handles” and cut into even sized pieces. (I made 30 but you could make more by cutting smaller).
- Then store in an airtight container where it should keep for at least 2 weeks.
User Reviews
Overall Rating
5
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