Rocky Road Fudge
When I learned how to make marshmallows, it ended up being a gateway to so many things. I started brainstorming ways to use them (although they are also super tasty just on top of hot cocoa!) like various versions of rocky road and Rice Krispy treats. I also started experimenting with different flavors like strawberry, Neapolitan, and scotch. We started toying with the idea of making a business of it, selling all kinds of marshmallows, rocky roads, and granolas.
As I’ve talked about before, this was when my health took a downturn. I was disappointed because it was a creative outlet for me. That was when Derek that suggested the blog. I admired so many food bloggers like Joy the Baker, Orangette, Shutterbean, and Turntable Kitchen. At first I thought he was crazy – who would care what I had to say! But, he was right. This blog has been an amazing experience and creative outlet and I’m so glad I took it on (turns out Derek is right about a lot of things).
All of this is to say that I recently made a batch of rocky road for a gathering with friends and I realized that I never shared this original rocky road recipe with all of you! You may remember the Winery Road Fudge from a few months ago and this original recipe rocky road has a similar texture.
So let’s get to it!
You’re going to melt the chocolate, butter and sweetened condensed milk together over a double boiler. To make a double boiler, heat a pot of water to simmering. Put the chocolate chips, sweetened condensed milk and butter in a heat-proof bowl. I like a darker chocolate to offset the sweetness of the marshmallows. However, if you prefer your chocolate sweeter, you can use semisweet chips, totally your call.
Cook in the double boiler about fifteen minutes, stirring occasionally until the chocolate and butter is completely melted.
Now take the bowl off the heat and stir in the walnuts.
Let that sit while you prepare your pan. This is going to let the hot melted chocolate cool a little, so the marshmallows don’t melt into a puddle. Put a sheet of parchment paper in a nine by thirteen inch dish.
Now it’s time to add the marshmallows. I use homemade because they are so fluffy and tasty, but if you don’t have the two and a half hours do that a bag of large jet-puffed ones will do. First add about two thirds of the marshmallows to the melted chocolate.
Fold them in thoroughly with a rubber spatula. Some of them may begin to melt and that’s totally fine. This is why you’re adding them in batches, so the last ones added will stay more solid. Now mix in the rest of the marshmallows making sure they are all coated in that melted chocolate.
Pour the whole mixture into your prepared pan and level it out with your spatula, as best you can. The marshmallows create a bunch of bumps here and there and that’s ok. Now let it sit at room temp for at least two hours to firm up.
Once it’s solid, you are ready to cut it into pieces. Just lift the parchment paper out of the pan and the fudge will come with it. At this point I typically just flip it onto a cutting board so the parchment is now on the top and you can easily peel it off.
This fudge is fairly rich so you can get quite a few pieces out of it. I typically cut mine into about thirty pieces, but do whatever makes sense for you.
For all of the treats I make, this rocky road has become my signature. Friends and co-workers are always requesting it. Little do they know how easy it is to make! The fudge is still a little soft and so chocolatey and the fluffy marshmallows are heaven paired with the chocolate. The walnuts add a nice crunch to round it all out!
The fudge will last about a week (if you can resist it that long!). I like adding it to cookie plates to give away, or to bring to a holiday party. It’s really tasty and something a little different to impress. Since it makes so many pieces, you can also give some away AND keep some for yourself. It’s a win-win!
I hope you get a chance to make this because I think you’ll really enjoy it!
So what treat are you known for making among friends and family?
- 22 ounces (2 bags) bittersweet chocolate chips
- 4 tablespoons unsalted butter
- 2 14 ounce cans sweetened condensed milk
- 2 cups walnuts
- 1 batch homemade marshmallows or 1 10-ounce bag of large marshmallows
- Melt chocolate, butter, and sweetened condensed milk over a double boiler about 15 minutes, stirring occasionally until chocolate and butter is completely melted.
- Remove from heat and stir in walnuts.
- Put a sheet of parchment paper in a 9" x 13" dish.
- Add about 2/3 of the marshmallows to the melted chocolate and walnuts. Fold thoroughly with a rubber spatula.
- Mix in remaining marshmallows making sure they are all coated in chocolate.
- Pour the whole mixture into prepared pan and level it out with spatula, as best you can.
- Now let it sit at room temp for at least 2 hours or until solid.
- Lift parchment paper out of the pan and flip fudge it onto a cutting board.
- Peel off parchment and cut rocky road into pieces.