Rocky Road Fudge
This Rocky Roady Fudge recipe is loaded with mini marshmallows and toasted almonds. This fudge can be enjoyed year-round or dressed up for the holidays.
Servings: 32 people
- 2 ⅔ cup (16 ounces) semisweet chocolate chips
- 2 ounces unsweetened chocolate chopped fine
- ½ teaspoon baking soda
- ⅛ teaspoon table salt
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 3 cups mini marshmallows
- 1 cup toasted almonds coarsely chopped
MARSHMALLOW DRIZZLE: (optional)
In a medium heat-proof bowl add chocolates, baking soda, and salt. Toss until baking soda is evenly distributed. Pour in sweetened condensed milk and vanilla; stir. Place bowl over a 4-quart saucepan with 2 cups of simmering water. Stir constantly until chocolate is almost completely melted and a few small pieces remain about 2-4 minutes.
Take the bowl off the heat and stir until chocolate is completely melted and smooth about 2 minutes. Fold in marshmallows and almonds. Pour fudge into prepared pan and spread to make an even layer. Chill until set, about 2 hours.
MAKE MARSHMALLOW DRIZZLE: (optional)
Heat marshmallow creme in a microwave-safe bowl for 20 seconds in the microwave. Give the mixture a quick stir and transfer it to a piping bag fitted with a #3 round Wilton tip. Alternatively, you can transfer it to a Ziploc bag and snip off one of the corners of the bag to make a piping bag.
Pipe the marshmallow cream over the chilled fudge.
Garnish with a crushed candy cane for a festive treat (optional).
Pop the fudge back into the refrigerator for 15 minutes.
Serving: 1piece | Calories: 180kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 48mg | Potassium: 177mg | Fiber: 2g | Sugar: 16g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg