Rocky Road Fudge recipes?!


Question: Rocky Road Fudge Recipe

Yield: about 3 dozen squares

1 can (5 ounces) evaporated milk
1-2/3 cups sugar
1/2 teaspoon salt
2-1/2 cups miniature marshmallows,divided
1-1/2 cups (9 ounces) semisweet chocolate chips
1 cup peanuts, divided
1 teaspoon vanilla extract

Coat an 8" square baking dish with nonstick cooking spray. In a large saucepan, combine the evaporated milk, sugar, and salt over low heat. Bring to a boil and allow to boil for 5 minutes, stirring constantly.

Remove from the heat and add 2 cups marshmallows, the chocolate chips, 3/4 cup peanuts, and the vanilla, stirring until the marshmallows and chocolate chips are melted. Pour into the baking dish. Top with the remaining 1/2 cup marshmallows and 1/4 cup peanuts, gently pushing them into the fudge.

Allow to cool until firm, then cut into 1" squares. Serve, or store in an airtight container until ready to serve.

http://www.cookingcache.com/dessert/rock...

Chocolate Rocky Road Fudge Recipe

This easy old-fashioned chocolate fudge is cooked on the stovetop, then nuts are added and it's poured over marshmallows which have been chilled to prevent melting. It's a delicious and very special fudge, perfect for holiday giving.
For more fudge recipes and candy links, scroll to the bottom of this page.

Rocky Road Fudge


2 cups granulated sugar
3/4 cup evaporated milk
2 ounces baking chocolate, unsweetened
1 tablespoons light corn syrup
2 tablespoons butter
1 teaspoon vanilla
1/2 cup miniature marshmallows
1/2 cup chopped walnuts or pecans, optional
Line a 9x5x3-inch loaf pan with foil, extending foil over pan side edges. Butter the foil; sprinkle marshmallows over the bottom of the pan then put in the freezer while making fudge.
Lightly butter the interior of a 2-quart saucepan; add sugar, milk, chocolate, and corn syrup.

Cook over medium high heat until the mixture begins to boil. Continue boiling gently, stirring frequently, until the mixture reaches the soft ball stage (see below) or registers about 234° to 238°.
Remove saucepan from heat; add butter and vanilla without stirring. Let cool for about 30 minutes, then beat with a wooden spoon until the fudge just begins to thicken. Add chopped nuts and beat for a few more minutes, until it begins to lose its gloss but is still pourable. Pour over marshmallows; score into squares when set but still warm. When fudge is firm, remove from pan using foil to lift it. Cut into squares and store tightly covered. Makes about 1 1/2 pounds.

To test for soft ball stage:
Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.

http://southernfood.about.com/cs/fudgere...

Rocky Road Fudge

1/3 cup unsalted butter, cut into chunks
1 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
12 ounces semisweet chocolate, chopped
1/2 cup slivered almonds, toasted
1 cup mini marshmallows

Combine butter, evaporated milk, sugar, and salt in a medium saucepan.
Bring to a hard boil for 5 to 7 minutes, stirring constantly.
Remove from heat.
Stir in the chocolate until melted and smooth.
Fold in the almonds and marshmallows.
Pour into an 8 by 8-inch square baking pan.
Chill until firm, about 2 to 4 hours.
Cut into 12 squares.

http://www.recipezaar.com/55469

Easy Rocky Road Fudge
12 oz. chocolate chips

1 can (14 oz.) sweetened condensed milk

2 T. butter

3 C. salted dry roasted peanuts

1 bag 10.5 oz. mini marshmallows

Melt chocolate chips, sweetened condensed milk and butter in microwave, stirring, until smooth and chips are melted.

Stir in peanuts and marshmallows.

Spread in greased 9 x 13 pan. Refrigerate until firm.

http://www.thatsmyhome.com/fudge-recipes...

(*-*)


Answers: Rocky Road Fudge Recipe

Yield: about 3 dozen squares

1 can (5 ounces) evaporated milk
1-2/3 cups sugar
1/2 teaspoon salt
2-1/2 cups miniature marshmallows,divided
1-1/2 cups (9 ounces) semisweet chocolate chips
1 cup peanuts, divided
1 teaspoon vanilla extract

Coat an 8" square baking dish with nonstick cooking spray. In a large saucepan, combine the evaporated milk, sugar, and salt over low heat. Bring to a boil and allow to boil for 5 minutes, stirring constantly.

Remove from the heat and add 2 cups marshmallows, the chocolate chips, 3/4 cup peanuts, and the vanilla, stirring until the marshmallows and chocolate chips are melted. Pour into the baking dish. Top with the remaining 1/2 cup marshmallows and 1/4 cup peanuts, gently pushing them into the fudge.

Allow to cool until firm, then cut into 1" squares. Serve, or store in an airtight container until ready to serve.

http://www.cookingcache.com/dessert/rock...

Chocolate Rocky Road Fudge Recipe

This easy old-fashioned chocolate fudge is cooked on the stovetop, then nuts are added and it's poured over marshmallows which have been chilled to prevent melting. It's a delicious and very special fudge, perfect for holiday giving.
For more fudge recipes and candy links, scroll to the bottom of this page.

Rocky Road Fudge


2 cups granulated sugar
3/4 cup evaporated milk
2 ounces baking chocolate, unsweetened
1 tablespoons light corn syrup
2 tablespoons butter
1 teaspoon vanilla
1/2 cup miniature marshmallows
1/2 cup chopped walnuts or pecans, optional
Line a 9x5x3-inch loaf pan with foil, extending foil over pan side edges. Butter the foil; sprinkle marshmallows over the bottom of the pan then put in the freezer while making fudge.
Lightly butter the interior of a 2-quart saucepan; add sugar, milk, chocolate, and corn syrup.

Cook over medium high heat until the mixture begins to boil. Continue boiling gently, stirring frequently, until the mixture reaches the soft ball stage (see below) or registers about 234° to 238°.
Remove saucepan from heat; add butter and vanilla without stirring. Let cool for about 30 minutes, then beat with a wooden spoon until the fudge just begins to thicken. Add chopped nuts and beat for a few more minutes, until it begins to lose its gloss but is still pourable. Pour over marshmallows; score into squares when set but still warm. When fudge is firm, remove from pan using foil to lift it. Cut into squares and store tightly covered. Makes about 1 1/2 pounds.

To test for soft ball stage:
Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.

http://southernfood.about.com/cs/fudgere...

Rocky Road Fudge

1/3 cup unsalted butter, cut into chunks
1 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
12 ounces semisweet chocolate, chopped
1/2 cup slivered almonds, toasted
1 cup mini marshmallows

Combine butter, evaporated milk, sugar, and salt in a medium saucepan.
Bring to a hard boil for 5 to 7 minutes, stirring constantly.
Remove from heat.
Stir in the chocolate until melted and smooth.
Fold in the almonds and marshmallows.
Pour into an 8 by 8-inch square baking pan.
Chill until firm, about 2 to 4 hours.
Cut into 12 squares.

http://www.recipezaar.com/55469

Easy Rocky Road Fudge
12 oz. chocolate chips

1 can (14 oz.) sweetened condensed milk

2 T. butter

3 C. salted dry roasted peanuts

1 bag 10.5 oz. mini marshmallows

Melt chocolate chips, sweetened condensed milk and butter in microwave, stirring, until smooth and chips are melted.

Stir in peanuts and marshmallows.

Spread in greased 9 x 13 pan. Refrigerate until firm.

http://www.thatsmyhome.com/fudge-recipes...

(*-*)

Yield: about 3 dozen squares

1 can (5 ounces) evaporated milk
1-2/3 cups sugar
1/2 teaspoon salt
2-1/2 cups miniature marshmallows,divided
1-1/2 cups (9 ounces) semisweet chocolate chips
1 cup peanuts, divided
1 teaspoon vanilla extract

Coat an 8" square baking dish with nonstick cooking spray. In a large saucepan, combine the evaporated milk, sugar, and salt over low heat. Bring to a boil and allow to boil for 5 minutes, stirring constantly.

Remove from the heat and add 2 cups marshmallows, the chocolate chips, 3/4 cup peanuts, and the vanilla, stirring until the marshmallows and chocolate chips are melted. Pour into the baking dish. Top with the remaining 1/2 cup marshmallows and 1/4 cup peanuts, gently pushing them into the fudge.

Allow to cool until firm, then cut into 1" squares. Serve, or store in an airtight container until ready to serve.

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