THE BEST ROCKY ROAD FUDGE
A little different from the other recipes posted. It has marshmallow creme, which makes it so creamy and rich! From Pillsbury's Holiday magazine.
Provided by Mama2boys
Categories Candy
Time 35m
Yield 36 pieces
Number Of Ingredients 8
Steps:
- Line a 13 x 9 inch pan with foil, butter.
- In a sauce pan, cook sugar, butter and milk over medium heat, stirring constantly until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat.
- Stir in marshmallow creme and chocolate chips until smooth.
- Stir in walnuts and vanilla.
- Stir in marshmallows, do not melt.
- Quickly spread in pan, cool completely, refrigerate until firm.
- Using foil, lift fudge from pan, remove foil from fudge. With large knife, cut into squares. Store in refrigerator.
ROCKY ROAD FUDGE
This is from Good Housekeeping Magazine. We tried it and it is really delicious! I love the butterscotch chips in this recipe.
Provided by Andeey
Categories Candy
Time 13m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Grease 8 by 9 or 9 inch metal baking pan;line with plastic wrap.
- In a 4 quart saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter.
- Cook over medium heat 2-3 minutes or just until ingredients are melted, stirring constantly.
- Remove from heat.
- Stir marshmallows into fudge mixture.
- Pour into lined pan; spread evenly.
- Cover pan with plastic wrap and refrigerate fudge until firm, at least 3 hours.
- Invert fudge onto cutting board; remove plastic wrap.
- Turn fudge top side up.
- Cut fudge into 36 pieces.
- If not serving right away, store in refrigerator.
ROCKY ROAD FUDGE
Steps:
- Line an 8-inch square baking dish with parchment paper to overhang the edges by an inch.
- Whisk the sugar and cocoa together in a medium saucepan. Whisk in the milk until smooth. Set the pot over medium heat, stirring to keep the mixture smooth, and bring to boil. Continue to boil, stirring the edges to keep from burning, until the mixture reaches 220 degrees F, about 60 seconds. (The mixture should be thick, smooth and glossy, not crystallized.) Remove from the heat and stir in the vanilla and salt, beating until smooth. Add the peanut butter and stir in, leaving pockets of peanut buttery goodness intact if desired. Let cool until warm but still stirrable, about 5 minutes. (You want the mixture to be soft enough that you can stir in the walnuts and marshmallows, but not so hot that the marshmallows melt entirely.)
- Stir in the marshmallows and walnuts. Spread the mixture in the prepared pan and add the flakey salt and sprinkles. Let cool completely, about 1 hour. Cut into squares to serve. (To store, refrigerate in a covered container with parchment between the layers.)
ROCKY ROAD FUDGE (NO BAKE)
This recipe is similar to rocky road treats because of its crunch and crunch! There are many things you can add to make it crunchier as well! This recipe is open for experimentation! And the best part is, for those of you (like me) without an oven, this doesn't require one! LOL
Provided by andSahar
Categories Bar Cookie
Time 15m
Yield 18-24 bars, 18-24 serving(s)
Number Of Ingredients 6
Steps:
- Melt the chocolate chips, butter and corn syrup in a pan.
- Once it is fully melted and smooth, add in mini marshmallows.
- Take out a small portion of this chocolate and set aside.
- Bash the tea biscuits into bits with some chunks big and small.
- Take the chocolate mixture out of the heat and add in tea biscuits.
- Mix well and even out on a 9 inch square pan. (The pan size depends on how thick you want your fudge to be.).
- Cool for a few minutes and add the remaining chocolate mixture on top to give it a smooth finish.
- Add in toppings of your choice.
- Cool in a dry place for a few hours until it has hardened. You can also leave it in the fridge to lessen hardening time. (Note* if you put it in the fridge, tendency is that once it is out of the fridge, it will melt faster.).
- Once it is hardened, cut into 18 1-inch squares or into desired size and enjoy!
- Note* leave them in the fridge to avoid melting.
Nutrition Facts : Calories 225.1, Fat 13.2, SaturatedFat 7.6, Cholesterol 14.7, Sodium 47.4, Carbohydrate 28.5, Fiber 1.3, Sugar 17.8, Protein 1.8
EASY ROCKY ROAD FUDGE
Remarks Marlene Corrigan of Scranton, Pennsylvania, "With so few ingredients, this fudge stirs up in a jiffy. Thats a good thing, since the chocolaty aroma is so tempting folks can hardly wait to taste it!"
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3-1/4 pounds.
Number Of Ingredients 5
Steps:
- In a saucepan, combine the chocolate chips, milk and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from the heat; stir in peanuts and marshmallows. Spread into a greased 13-in. x 9-in. pan. Refrigerate until firm. Cut into squares.
Nutrition Facts :
ROCKY ROAD FUDGE BARS
This is a recipe from my soon to be Mother in Law. It's a family favorite that I made for the first time with rave reviews. I've been told it was originally a Pillsbury Bake-Off recipe.
Provided by Miss Erin C.
Categories Dessert
Time 55m
Yield 24 bars
Number Of Ingredients 23
Steps:
- Heat oven to 350.
- Grease 9x13 pan.
- In large saucepan, melt butter and chocolate over low heat.
- Add remaining bar ingredients and spread into pan.
- In small bowl combine all the filling ingredients except for the nuts and chocolate chips.
- Beat one minute at medium speed and stir in the nuts.
- Spread over bar mixture.
- Sprinkle with chocolate chips.
- Bake at 350 for 25-35 minutes or until toothpick comes out clean.
- Sprinkle with Marshmallows and bake 2 minutes longer.
- Meanwhile in large saucepan, melt the remaining butter, chocolate and cream cheese and milk over low heat.
- Remove from heat and stir in powdered sugar and vanilla until smooth.
- Pour over marshmallows and swirl together.
- Chill until firm, cut into squares.
Nutrition Facts : Calories 333.7, Fat 18.1, SaturatedFat 10, Cholesterol 60.1, Sodium 148.2, Carbohydrate 42.1, Fiber 1.4, Sugar 33.8, Protein 3.9
ROCKY ROAD FUDGE POPS
These sweet frozen treats are simple to prepare and guaranteed to bring out the kid in anyone. The creamy pops feature a special chocolate and peanut topping.-Karen Grant, Tulare, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, whisk milk and pudding mix. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Cool for 20 minutes, stirring several times., Meanwhile, combine peanuts and chocolate chips; divide among plastic cups. Stir marshmallow creme into pudding; spoon into cups. Insert wooden pop sticks; freeze.
Nutrition Facts : Calories 140 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 64mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
QUICK AND EASY ROCKY ROAD FUDGE
We're so fond of rocky road fudge we'd be willing to go all-out on a recipe-even a difficult one. Luckily, this fudge is so easy it's not necessary!
Provided by My Food and Family
Categories Home
Time 45m
Yield 36 servings
Number Of Ingredients 6
Steps:
- Line 13x9-inch baking dish with foil or parchment paper, with ends of foil extending over sides. Spray lightly with cooking spray.
- Microwave chocolate and condensed milk in large microwaveable bowl on HIGH 1 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Add vanilla; fold in cookies, marshmallows and nuts.
- Press mixture onto bottom of prepared dish. Cool 30 min. Refrigerate until ready to serve. Use foil handles to lift fudge from dish before cutting into pieces.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
ROCKY ROAD FUDGE BARS
Steps:
- In a medium-size saucepan over medium-high heat mix the sugar and milk together. Bring to a boil and cook for exactly 8 minutes (this registers as the soft ball stage on a candy thermometer, if you are using one).
- Remove the mixture from the heat and add the butter and marshmallow creme and stir until smooth. Add the chocolate and mix until melted (if the mixture looks "broken," beat with a wooden spoon or the paddle attachment of a stand mixer until smooth and fluid). Add in the marshmallows, peanuts, vanilla, and salt and mix until incorporated.
- Pour into a greased 9-inch square pan. Cool completely in the refrigerator before removing from the pan and cutting into squares, 3 to 4 hours.
PEANUT BUTTER ROCKY ROAD FUDGE
A crowd favorite for potlucks, holidays, or when craving some easy and simple chocolate treats. Great for kids too. Got it from my mom and modified it to my liking, all the college kids (and my wife) seem to like it so I thought I'd post it.
Provided by gbracy
Categories Candy
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Pick a 9x9 or similar sized dish and line with aluminum foil.
- Add the chocolate chips and peanut butter to large glass bowl and microwave on high for two minutes. Chop up peanuts during this time.
- Use a rubber spatula to blend chocolate and PB together, add 30-60 seconds more if not completely melted.
- Add roughly chopped peanuts and mix well. (Unchopped peanuts work fine too).
- Add mini marshmallows and mix and turn until all the marshmallows are covered with a little chocolate.
- Pour fudge mixture into foil-lined dish and use spatula to spread evenly. (The goal is to end up with about a one inch thick layer or fudge).
- Cover with more foil and place in the fridge for 2-3 hours or until firm.
- Use foil to remove fudge block on cutting board and use a knife to cut fudge into 1 inch cubes (or whatever size floats your boat).
- Enjoy!
Nutrition Facts : Calories 465, Fat 30.3, SaturatedFat 11.7, Sodium 108.3, Carbohydrate 49.5, Fiber 5.1, Sugar 38.3, Protein 10.1
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