The holiday season calls for extra special treats… and this Rocky Road Fudge fits the bill!
Smooth, creamy chocolate fudge is a pretty amazing treat on it’s own… but when you add marshmallows and nuts it’s taken to the next level!
This recipe makes a very large batch of fudge, so it’s perfect for gift giving! You can package it up for friends and family, and still have some left over for yourself! =)
In my opinion, good fudge has a few specific qualities… it should be smooth and creamy (yet still hold it’s shape), and although fudge by nature is very sweet, good fudge should have a balanced flavor, not simply knock you over with sweetness. This Rocky Road Fudge recipe fulfills all of my requirements for perfect fudge!
Rocky Road Fudge
Rich, creamy chocolate fudge gets dressed up with marshmallows and nuts.
Yield: 1- 9"x13" pan (about 96 pieces)
2 cups roughly chopped walnuts
4 cups mini marshmallows
3 1/2 cups sugar
1 cup butter
1- 12oz. can evaporated milk
1- 7.5 oz jar marshmallow fluff
1 Tablespoon vanilla extract
1/2 teaspoon salt
2- 12oz bags semi-sweet chocolate chips
2 oz. unsweetened chocolate (chopped)
1. Toast nuts by spreading on a baking sheet and baking at 375*F for 5-7 minutes. Set aside.
2. Spread mini marshmallows onto a baking sheet an place in freezer while fudge is being prepared.
3. Prepare a 9"x13" pan by lining with parchment paper, allowing the paper to hang over the edges a bit, so you can use that to pull the fudge out of the pan later.
4. In a large pot (I used my Le Creuset French Oven), combine sugar, butter and evaporated milk. Heat over medium-high heat until it reaches a boil, then reduce the heat a bit and simmer, while stirring almost constantly, until mixture registers 234*F. This may take 10-15 minutes, or more.
5. As soon as the mixture reaches 234*F. remove pan from the heat and stir in nuts (reserve a few for the top of the fudge, if desired), marshmallow fluff, vanilla and salt. Stir, to fully incorporate marshmallow fluff, and allow mixture to slowly cool.
6. When the mixture has cooled to 160*F (this may take 15 minutes or more), add chocolate, covering fully with warm mixture to help the chocolate melt. Allow the chocolate to melt on it's own a few minutes, then stir until chocolate is fully melted and well combined.
7. When the chocolate has been fully incorporated, add frozen marshmallows and stir to even distribute. Reserve a few for topping the fudge, if desired.
8. Spread fudge into prepared pan, and spread with spatula as best as possible. Top with a piece of plastic wrap, then use your hands to level out as smooth as possible. Remove plastic wrap and cool fudge in the refrigerator at least 4 hours.
9. To cut fudge, lift up on parchment paper overhang, and move to a cutting board. Use a sharp knife to cut into small squares. As needed, run the knife in warm water, then wipe dry between cuts.
Fudge may be store in an airtight container in the fridge for up to a month. Fudge is best when served at room temperature.
Recipe source - Glorious Treats, adjusted from America's Test Kitchen.
Choose good quality chocolate and chocolate chips. I used Ghirardelli.
In order to ensure consistent recipe success, a candy thermometer is required.
Do not add chocolate until the sugar mixture cools to 160*F, or the chocolate may separate.
For consistent results, this recipe does require a candy thermometer. You can purchase a candy thermometer at most any kitchen supply store, including Wal-Mart or Target. Last year I upgraded to a Thermapen thermometer and if you make candy even a couple times a year I would highly recommend investing in a Thermapen!
Happy holiday treat making!
I know it’s not quite December… but I love decorated Christmas cookies so much, I just couldn’t help but start dreaming about them a bit early!
My hope is that this post will spark a few (or quite a few!) ideas for decorated Christmas cookies… from simple to show-stopping.
These cookies are some of my favorites from past years, as well as some that are new to the blog. You’ll find traditional ideas, pretty pastels, extra cutesy cookies and I think a little something for everyone!
Many of the images show will have a link directly below the image that will take you to a full post on that set, often including step-by-step tutorials.
For the cookies without a link below them, you can use the image here for inspiration, and by looking through a few of my other cookie tutorials (all filed under the “Cookie Decorating” tab at the top of the site) I think in most cases you’ll be able to find all the information you need to give them a try.
Here are the recipes you’ll need for any of these designs…
Sugar Cookie Recipe
Gingerbread Cookie Recipe
Chocolate Rolled Cookie Recipe
Royal Icing Recipe (and basic decorating tutorial)
These Pastel Christmas Cookies are one of my favorite sets of all time (and the cookies that Martha Stewart herself said looked like they belong on the pages of Martha Stewart Living Magazine). I don’t have a step-by-step tutorial, but you might still enjoy the Vintage Pastel Christmas Party that I made these for.
Peppermint Candy Christmas Cookies (with step by step decorating tutorial)
This set of classic Christmas cookies requires only 4 colors (red, green, white and blue) and yet it’s one of my favorite sets! It’s just so perfectly festive! A bit of sanding sugar added to the holly berries, the details on the trees and some of the package bows adds the finishing touch.
Penguin Cookies (with step by step tutorial)
These Penguin Cookies just make me smile! I created this set as part of the treats I made for a Pink and Purple Penguin Party I hosted for my daughters and their friends.
I made this set of decorated Christmas cookies a couple years before I started blogging and they are still one of my all time favorite sets! I especially love the snowman scene cookies!
Snowmen Face Cookies (with full step by step tutorial)
The addition of pink to a traditional Christmas color palate adds a bit of whimsy to this set. I have a decorating tutorial for the cupcake and the candy cane designs HERE.
There is something so perfect about a traditional gingerbread boy or girl! They’ll always be one of my favorites to make, and eat! These are so incredibly simply to decorate, just add the cinnamon candies before baking, then add a few details with white royal icing (recipes listed at the top of this blog post) after the cookies have baked and cooled. I made these cookies to serve at a Gingerbread House Decorating Party.
These snowflake cookies were a set I made for a friend whose favorite color is purple. It’s always fun to play with non-traditional colors. I think snowflake cookies are one design that can look great in most any color!
I think everyone loves a little gift with their name on it! I packaged these cookies as little gift toppers for my nieces and nephews a couple years ago.
After you’ve put a lot of time and love into a set of decorated cookies, packaging them with care is the perfect finishing touch! One of my favorite ways to package one large cookie, or a few little ones is shown above, and I have a full blog post on this Christmas Cookie Packaging.
I also have an additional blog post that shows several other Cute and Creative Cookie Packaging ideas.
Do you see cookie set that really speaks to you? Which is your favorite?
I love beautiful serving dishes! The more I entertain and the more I experiment with food styling, the more my love for beautiful serving ware grows!
I’m not sure if it’s the fall season, or trends in food styling that has sparked my interest, but I’ve recently been really drawn to wooden serving pieces and props.
I recently came across Pacific Merchants and discovered they have a gorgeous collection of Acacia wood serving pieces!
Just look at the beautiful plates and adorable little bowl (picture above) I ordered recently! They’re so rich, warm and unique looking! I know I’m going to get so much use from them!
I recently used one of my new plates to show off my Sugar Cone Cornucopias (pictured below). I just love how the wooden plate contrasts with the white dishes!
Would you like to do some shopping at Pacific Merchants and get some beautiful pieces of your own?
I’ve partnered with Pacific Merchants to give one lucky Glorious Treats reader a $75.00 shop credit!
You can pick out some beautiful wooden serving pieces, or any of their other products, including their beautiful selection of Kilner Jars!
Ready to win?
Simply enter using the form below…
This giveaway is sponsored by Pacific Merchants, but all text images and opinions are my own. I love offering my readers the opportunity to win beautiful things!
A special family holiday like Thanksgiving deserves extra special treats!
These Thanksgiving Cookie Boxes would make beautiful little favors perfect for a Thanksgiving place setting.
Of course these little cookie boxes would be perfect for any fall gathering, or as a sweet little gift.
I’m sure you remember I’ve made several fun cookie boxes before. I first came up with this concept (based off of an idea by Project Denneler) in 2012 with these 3D Pumpkin Cookies (which would be cute for Thanksgiving as well!), and then I’ve had fun making Christmas Cookie Drums, Valentine’s Heart Cookie Boxes and Easter Egg Cookie Boxes. I recently saw sets of cookie cutters (at Wal-Mart) that were designed specifically to make cookie boxes!
I made these Thanksgiving Cookie Boxes with Gingerbread cookie dough, but of course you could use a traditional vanilla Sugar Cookie Recipe, or my delicious Pumpkin Spice Cookie Recipe.
The options for decorating the tops are endless! Here are a few simple ideas…
Ready to make some cookies?
Gingerbread Cookie Dough
A leaf cookie cutter (here’s a similar cutter from Karen’s Cookies), and a smaller cutter of most any shape (could be a small circle, rectangle, or leaf) that fits inside the larger leaf cutter. You’ll see in the images below that I used a small leaf cutter from this set by Wilton.
1. Once you’ve made the cookie dough, cut out leaf shapes with your larger leaf cutter (as listed above). Bake whole cookies, you will remove the inside of a few cookies AFTER they are baked.
2. Once the cookies are baked, decide how many cookies you need to cut the center’s out of. For each finished cookie box you will need 2 whole cookies and one cookie with the center cutout. Cut out the centers of your cookies while the cookies are still very warm (fresh from the oven), and while they are still on the baking sheet. Allow them to cool several minutes on the baking sheet before attempting to move. If by chance a cookie breaks while you are moving it, in many cases you can “glue” it back together with a bit of royal icing after it dries.
3. While the cookies cool fully, prepare your royal icing (recipe linked above). To assemble the cookie boxes, add a thin line of thick consistency royal icing to (back of) the cookie with the cut-out, then attach to a whole cookie (as pictured below).
4. Decorate the cookies that will be the top of your cookie boxes as desired. Allow icing to dry fully (8+ hours) before packaging.
5. Once the icing is fully dry, fill your cookie boxes with small candies (I used mini M&Ms), a little note or toy and share with people you love.
6. Tie a ribbon or string around the boxes if desired (as pictured at the end of this post), to keep the lids in place.
Once baked, these gingerbread cookies will remain fresh at least a week. Store in an airtight container once the icing is fully dry.
These Thanksgiving cookie boxes would be a welcome sight at any Thanksgiving table I’m sure!
If you’re not up to making cookie boxes, these Sugar Cone Cornucopias that I recently shared, are an adorable options as well!
Happy baking and treat making!
I love desserts and I love cookbooks… so when those two come together I’m a very happy girl!
You might remember that I wrote a dessert book (Glorious Layered Desserts) that was published earlier this year (you can find out all about it HERE). And from the looks of my bookshelf, many of my blogger friends were baking up a storm recently too!
I’ve been adding some beautiful books to my collection recently and thought you might like to add a few of these to your shelves as well! In fact, one lucky reader will be adding SEVEN new cookbooks to their collection!
Just look at all of this SWEET inspiration…
Glorious Layered Desserts, by Glory Albin
So, I might be partial to this one… since I wrote it! Glorious Layered Desserts is a modern take on traditional trifles. Delicious recipes are mixed and matched to create fun, innovative, and beautiful layered desserts, perfect for any occasion.
Artisan Caramels, by Sandy Arevalo
The idea of making homemade caramel is quite intimating to many of us… but Sandy takes you step by step through the process, ensuring success! Once you’ve mastered the techniques, you’ll fall in love with all of the delicious recipe variations such as Tiramisu Caramels, Mocha Cookie Caramels and Cinnamon Roll Caramels!
Decorating Cookies Party, by Bridget Edwards
When the words “cookie” and “party” are in the same phrase, you know you’re in for a treat! Bridget’s book takes you through all of the basics of cookie decorating, and then shares over 50 beautiful and creative cookie designs, each with step by step photos! You’re sure to be inspired to make cookies for your next special occasion!
Dessert Mash-Ups, by Dorothy Kern
What’s better than one dessert… two desserts of course! Dorothy puts a creative spin on beloved classic desserts by combining them in fun and delicious ways! You’ll fall in love with Chocolate Chip Cookie Toffee Bark, S’mores Cookies, Lemon Bar Cheesecake… and so many more!
100 Animal Cookies, by Lisa Snyder
Packed with fun and creative cookie designs, Lisa’s book is sure to inspire! With 100 different designs, it will be near impossible to decide which adorable animals to try first! This book includes all the basics needed for first time decorators and offers plenty of creative ideas for even the most seasoned decorator.
Red Velvet Lover’s Cookbook, by Deborah Harroun
Do you like Red Velvet Cake… you’re going to LOVE this new book! Deborah will introduce you to a world of red velvet treats you’ve never imagined… but will now dream of! From Red Velvet Crepes to Red Velvet Cheesecake, you’ll fall in love with over 50 beautiful and tempting treats!
The Biscoff Cookie & Spread Cookbook, by Katrina Bahl
From Caramel Biscoff Brownies to Crunchy Biscoff Pretzel Cups… you’ll be amazing by the beautiful and creative recipes Katrina creates using Biscoff Cookies and Spread! You’ll want to run to the kitchen to bake up a delicious treat… but may just have a hard time choosing which tempting recipe to try first!
Do you see a book that tempts you? I’m guessing there is more than one!
I’ve gathered all 7 of these beautiful books to share with one lucky Glorious Treats reader!
In addition to this collection of cookbooks, 14 of my blogging friends have each gathered a few of their “favorite things” to giveaway.
Keep reading to get all the details on how to enter to win all of these amazing prizes…
Once you’ve entered the cookbook giveaway (below), hop on over to these other amazing blogs to enter to win some of their “Favorite Things”. Each prize has been gathered by the individual bloggers and you’ll find the details on each giveaway on the corresponding site.
Wine & Glue | Crazy for Crust | Very Culinary | A Spicy Perspective | Lemons for Lulu | Recipe Girl | Aggie’s Kitchen | Barefeet in the Kitchen | Something Swanky | Kitchen Meets Girl | Heather’s French Press | Mom On Timeout | Glorious Treats (you’re already here) | Foodie Crush | Reluctant Entertainer
To enter to win the 7 cookbooks I’m giving away, enter using the form below…
Disclosure – There are affiliate links in this post.