Rocky Road Fudge

I have to say that when I started making fudge recipes, I was worried that they would be complex, or they wouldn’t quite turn out right. As I have started to make fudge, I realize that most recipes are fairly easy and flexible, which is nice. That leaves me to explore different flavors and not have to worry too much about the technical aspects of fudge making. I will admit that some recipes are quite different (I have one of those coming up), do use a candy thermometer, but overall, I have been very pleased with the fudge I have made.

This fudge is flavored with rocky road, a favorite of mine. You probably have had rocky road ice cream, but in a fudge I thought it sounded so good. I sometimes have mini marshmallows on hand, but they get stale very quickly so you can’t buy those too far in advance. Other than that, this fudge calls for the classic flavors, just peanuts and marshmallows. You need one cup of peanuts for this fudge, and even with snacking through part of the jar of peanuts I had enough for this recipe.

With the addition of the marshmallows, this fudge does remain fairly soft. It sets up ok, but the marshmallows add an inherent soft and sweetness that is nice. I made mine completely in the microwave, which was great but I perhaps could have used a larger bowl. That last mix of all the ingredients was a challenge! Overall, this is another wonderful, simple fudge recipe that you can add to your holiday baking plans.

Rocky Road Fudge
2 cups semi-sweet chocolate chips
14 ounce can sweetened condensed milk
1/4 cup butter
1 teaspoon vanilla
2 cups miniature marshmallows
1 cup salted peanuts

Line an 8” square pan with parchment and spray the parchment with nonstick cooking spray

In a medium glass bowl, combine the chocolate chips, sweetened condensed milk, and the butter. Heat in the microwave for 90 seconds. Stir, and continue heating and stirring in 15 second increments until the mixture is smooth. Remove from the heat and add the vanilla, mixing until smooth. With a spatula, fold in the miniature marshmallows and salted peanuts.

Spread the mixture into the prepared pan and smooth the top. Refrigerate until set, overnight.

Remove the fudge from the pan and cut into 1” squares. Store in the refrigerator.

Recipe from Barefeet in the Kitchen