Rocky Road Fudge

Rocky Road Fudge
Adapted from 12tomatoes.com
This recipe is very similar to the one which used to be on the back of the marshmallow fluff jar. It is so easy and it is addictive. It seems like once you start eating it, it’s almost impossible to stop. This recipe makes so much that you either have to have a crowd to feed it to or freeze half of it. Freezing it is okay, but I’ve read it’s better to freeze fudge in a non-frost-free freezer and to be sure and use real vanilla. I knew that someday I’d have an excuse for not defrosting my basement freezer.
rocky road fudge2

Yields 3 lbs.
Ingredients
1 (12 oz) bag semi-sweet chocolate chips
1 (7 oz) jar marshmallow fluff
1 (5 oz) can evaporated milk
2 3/4 cups sugar
2 cups mini marshmallows
1 1/2 cup chopped pecans
3/4 cup unsalted butter
3/4 tsp. vanilla extract

Directions
1. Line a 9×9 inch baking dish with aluminum foil so the edges are overlapping several inches and set aside. rocky road fudge1 2. In a large saucepan over high heat, combine evaporated milk, butter and sugar. Stirring continuously. Candy thermometer 3. Cook until temperature on a candy thermometer reaches 235°. Remove from heat. Pouring chocolate chips into hot sugar mixture 4. Pour in chocolate chips and stir until completely melted, then add vanilla. Stirring in marshmallow fluff 5. Stir in marshmallow fluff until completely incorporated. Then gently fold in pecans and marshmallows. rocky road fudge76. Pour fudge into baking dish and refrigerate for at least two hours.
7. When ready to serve, remove fudge from pan by lifting up the aluminum foil.

Fudge pieces
Ooey, gooey goodness.
8. Cut fudge into squares and transfer to serving tray.
This fudge is VERY thick when placed in a 9×9 pan. I’m pretty sure you could use a 9×13 pan and it would work out fine. I found that many of the mini marshmallows melted when incorporated into the hot chocolate mix, so the remaining marshmallows I just placed on the top.

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