Saturday, March 9, 2013

Addictive Rocky Road Fudge

Whenever I eat fudge, I think about vacations in the mountains for some reason.  It may have something to do with the fact that every mountain town has that quintessentially cute little fudge shoppe, that you just can't resist going into.  And once your inside, well, then it's over.  At least it is for me.

I mean, how could you resist the rows and rows of fudgy delights??  There's fudge whipped up in every flavor combination you can imagine, with the smell of sugar and chocolate in the air.  Oh dear, I should have written this while I still had fudge left.  Now I'm craving it again!

My wonderful hubby loves, loves, loves rocky road anything, so when we were craving fudge a few weeks ago, the flavor was an easy decision.  This particular recipe is incredibly easy.  Maybe one of the best things about this recipe is that no candy thermometer is required.  It comes together easy and would make a perfect little gift wrapped up in a pretty package for friends, family or co-workers around the holidays.

I do have one confession to make - The first time I made this fudge, I was in a big hurry and grabbed a can of CONDENSED milk instead of EVAPORATED milk out of the pantry.  This resulted in an epic fail, with a result that wasn't even edible.  Yuck.  Once I finally figured out what had happened, I re-made the fudge with the correct ingredients.  I was so relieved when it was delicious the second time around!  So, be careful and don't make the same mistake I did.  :)

TIP:  If using 9x13 baking dishes, line the dishes with parchment paper, with extra paper hanging over the edges, before pouring in the fudge.  This will make removing the finished fudge from the dish a lot easier.

Bon Appetit, my friends!  :)

Rocky Road Fudge 
(a.k.a. Phat Cow Fudge)
Adapted from:  The Girl Who Ate Everything

  • 20 ounces Hershey's® milk chocolate bars, broken into pieces.
  • 1(12 ounce) package semi-sweet chocolate chips
  • 1 cup (2 sticks) salted butter, cut into pieces
  • 4 cups sugar
  • 1 (12 ounce) can evaporated milk
  • 2 1/2 cups mini marshmallows
  • 4 cups frozen mini marshmallows
  • 2 teaspoons vanilla extract
  • 2 cups pecans, chopped
Pour four cups of mini marshmallows into a large freezer bag and place in the freezer until frozen.
Next, place the broken milk chocolate bars, chocolate chips and butter in a large mixing bowl; set aside.  In a large sauce pan, combine the sugar, evaporated milk and 2 1/2 cups mini marshmallows.  Bring the mixture to a boil over medium heat while stirring constantly.  Continue to cook and stir at a light boil for 7 minutes.
Remove from heat and immediately drizzle over the chocolate & butter mixture. With a wooden spoon, stir the mixture until the chocolate is melted and loses its shine.  If it appears separated, keep stirring.  As it starts to cool, it will lose its shine. 

Stir in the vanilla. Add the frozen marshmallows and pecans. Spread into a large buttered cookie sheet, or two 9x13 baking dishes, lined with parchment paper.

Place the fudge into the refrigerator, so that it cools completely and sets.  Store in an airtight container.

Makes 60-70 pieces.

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