Rocky Road Fudge
This delightful fudge recipe combines the creamy sweetness of marshmallows with the rich taste of chocolate and nutty crunch of walnuts. The easy-to-follow steps will guide you through creating a decadent treat that is perfect for sharing or indulging in yourself.
— Constant Cookbook
Ingredients
- 1/2 teaspoon vegetable oil
- 3 1/2 cups mini marshmallows
- 2 cups coarsely chopped walnuts
- 2 cups semisweet chocolate chips
- 1 can (14 fluid ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- <b>Before you start</b>
- Be sure an adult is nearby to help.
- Line an 8-inch square baking pan with aluminum foil, gently pressing the foil into the corners and letting the foil hang over the sides.
- Soak a paper towel with the vegetable oil and use it to rub over the foil.
- Set aside 1/2 cup of the mini marshmallows and 1/2 cup of the walnuts.
- <b>Melt the chocolate</b>
- Put the chocolate chips and condensed milk in a microwavable bowl and microwave on high for 1 minute. Stir with a rubber spatula. If the chips are not melted, return to the microwave 1 or 2 times for 30 seconds each, stirring after each time, just until the chocolate is melted. Do not let the chocolate get too hot.
- <b>Mix the ingredients</b>
- Using the rubber spatula, gently stir the vanilla extract, 3 cups of the marshmallows and 1 1/2 cups of the walnuts into the chocolate mixture. Using the spatula, scrape the chocolate mixture into the prepared baking pan. Spread it out evenly and smooth the top.
- <b>Decorate and chill</b>
- Sprinkle the fudge with the reserved marshmallows and walnuts and gently press them into the surface. Cover the pan with plastic wrap and refrigerate until firm, at least 30 minutes.
- Lift the foil to remove the fudge from the pan and peel away the foil. Cut the fudge into 16 pieces. Makes 16 squares.
- Adapted from Williams-Sonoma <I>Sweet Treats,</I> by Carolyn Beth Weil (Simon & Schuster, 2006).
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