Rocky Road Fudge
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!
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!
How to Make Rocky Road Fudge
Rocky Road Fudge
- 2 cups walnuts roughly chopped
- 4 cups mini marshmallows
- 3 1/2 cups sugar
- 1 cup unsalted butter
- 2 oz evaporated milk 1 can
- 7.5 oz marshmallow fluff 1 jar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 12 oz semi-sweet chocolate chips 2 bags
- 2 oz unsweetened chocolate chopped
- Toast nuts by spreading on a baking sheet and baking at 375*F for 5-7 minutes. Set aside.
- Spread mini marshmallows onto a baking sheet an place in freezer while fudge is being prepared.
- 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.
- 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.
- 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.
- 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.
- When the chocolate has been fully incorporated, add frozen marshmallows and stir to even distribute. Reserve a few for topping the fudge, if desired.
- 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.
- 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.