Easy Rocky Road Fudge Recipe
This Easy Rocky Road Fudge Recipe is so creamy and decadent! Loaded with mini marshmallows and slivered almonds, this chocolate fudge is always a crowd pleaser! Makes a great gift!
semi-sweet chocolate, roughly chopped
(1) 14 ounce can sweetened condensed milk
unsalted butter, cut into 1/2-inch pieces, at room temperature
and 1/4 cup slivered almonds
and 1/2 cups mini marshmallows
Lightly grease an 8 x 8-inch baking pan. Line the pan with foil or parchment paper, allowing the excess paper to overhang the sides, set aside.
Place the chopped chocolate in a large, heatproof bowl. Fill a saucepan with a few inches of water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer.
Place your heatproof glass bowl holding your chocolate on top of the pot. Stir frequently, until the chocolate has melted and is completely smooth, about 8 minutes.
Add in the butter and continue cooking until butter has melted. Add in sweetened condensed milk and stir well to combine.
Remove from heat. Stir in the vanilla and almond extracts. Stir in the salt.
Fold in the almonds and marshmallows and stir until combined.
Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Refrigerate for at least 2 hours.
Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board.
Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month.
You may also freeze the fudge, in an airtight freezer safe container for up to two months.
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Recipe by Ashley Manila at Baker by Nature: https://bakerbynature.com/easy-rocky-road-fudge-recipe/