Rocky Road Fudge
User Reviews
5
Rocky Road Fudge
Description
The recipe starts by freezing a portion of mini marshmallows to maintain their shape when mixed into the fudge. Milk chocolate bars, chocolate chips, and cubed butter are combined and set aside. A mixture of sugar and evaporated milk is heated and boiled with the remaining marshmallows until thickened. This hot mixture is then poured over the chocolate and butter, and stirred until melted and glossy. Cooling the mixture reduces its shine before the frozen marshmallows, vanilla, and walnut halves are folded in gently.
The fudge is poured into a buttered pan to set at room temperature before refrigerating for over an hour to firm completely. This dense, chewy treat offers classic rocky road flavor with nutty crunch and marshmallow softness integrated into smooth chocolate richness.
Proper storage involves cutting the fudge into pieces, wrapping each individually in wax or parchment paper to prevent sticking and drying, and placing them in an airtight container to maintain freshness.
Ingredients
- 4 cups mini marshmallows
- 20 ounces milk chocolate bar almost 3 large bars, Hershey's brand
- 12 ounces semisweet chocolate chips
- 1 cup butter cut into small cubes
- 4 cups sugar
- 1 ounce can evaporated milk
- 2 1/2 cups mini marshmallows
- 2 teaspoons vanilla
- 2 cups walnut halves (do not break up)
Instructions
- Spread 4 cups mini marshmallows onto a large baking sheet and freeze for 30 minutes.
- In the meantime, break chocolate bars into smaller pieces and place in a large bowl. Add chocolate chips and butter pieces. Set aside.
- In a large, heavy saucepan, combine sugar and evaporated milk. Heat over medium-high heat and stir with a whisk until sugar is dissolved. Add 2 1/2 cups mini marshmallows and bring to a boil, stirring constantly with a wooden spoon. Continue to to cook at a light but steady boil for 7 minutes, stirring constantly.
- Remove from heat and immediately pour over chocolate and butter.
- With a wooden spoon, stir until chocolate and butter are completely melted and mixture is well blended. Continue to stir until candy loses some of its shine.
- Stir in frozen marshmallows, vanilla, and walnut halves.
- Pour into a buttered 9x13 inch pan. Cool to room temperature then refrigerate for at least 90 minutes before cutting. Keep refrigerated until ready to serve.
Notes
- Freeze mini marshmallows before adding to the fudge to keep their shape and texture within the candy.
- Wrap individual fudge pieces in wax, parchment, or plastic wrap to prevent sticking and dryness.
- Store wrapped fudge in an airtight container to maintain its freshness and softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36pieces
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 57mg | 2% |
| Potassium | 196mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
