15-Minute Rocky Road Fudge
"The quality of the chocolate used will affect the flavor and texture of the fudge. We prefer Ghirardelli semisweet and unsweetened chocolate in this recipe. Don't be tempted to make this fudge without the peanuts; they are crucial to the texture. If you prefer, you can use toasted nuts in this recipe. Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge. This fudge will change texture and become drier the longer it is stored. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Yields:
-
2 1/2 lbs.
- Serves:
- 8
ingredients
- 16 ounces semisweet chocolate, chopped fine
- 2 ounces unsweetened chocolate, chopped fine
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon table salt
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 cup miniature marshmallow
- 1 cup salted peanuts, chopped
- 1⁄2 cup semi-sweet chocolate chips
directions
- Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
- Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla.
- Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
- Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes.
- Stir in marshmallows, peanuts, and chocolate chips.
- Transfer fudge to prepared pan and spread in even layer with spatula.
- Refrigerate until set, about 2 hours.
- Remove fudge from pan using foil and cut into squares.
- TO MAKE DOUBLE BATCH:.
- Line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.
-
STEP BY STEP:
- Three Key Ingredients to Quick, Reliable Fudge.
- SWEETENED CONDENSED MILK: Takes the place of traditional sugar syrup.
- BAKING SODA: Increases the pH of the fudge and makes the texture firmer.
- UNSWEETENED CHOCOLATE: Adds intensity and tames excessive sweetness.
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RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
