Rocky Road Fudge Recipe

Semi-sweet chocolate chips: These provide the rich, chocolatey base for the fudge.

Sweetened condensed milk: This thick, sweet milk helps create a creamy texture.

Unsalted butter: Adds richness and helps with the smooth consistency.

Mini marshmallows: These add a chewy texture and classic rocky road flavor.

Walnuts: Provide a crunchy contrast to the smooth fudge. You can also use pecans if preferred.

When melting the chocolate chips, sweetened condensed milk, and butter over low heat, make sure to stir continuously to prevent the mixture from scorching. Using a double boiler can help maintain a gentle heat and ensure a smoother texture.

• semi-sweet chocolate chips - Substitute with dark chocolate chips: Dark chocolate chips provide a richer flavor and can be a healthier option due to higher cocoa content.

• semi-sweet chocolate chips - Substitute with milk chocolate chips: Milk chocolate chips offer a sweeter and creamier taste, which can appeal to those who prefer a less intense chocolate flavor.

• sweetened condensed milk - Substitute with evaporated milk and sugar: Mix evaporated milk with sugar to mimic the sweetness and consistency of sweetened condensed milk.

• sweetened condensed milk - Substitute with coconut milk and sugar: Use coconut milk and sugar for a dairy-free alternative that adds a subtle coconut flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a slight coconut flavor.

• unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative and provides a similar texture.

• mini marshmallows - Substitute with regular marshmallows cut into smaller pieces: Regular marshmallows can be cut into smaller pieces to match the size and texture of mini marshmallows.

• mini marshmallows - Substitute with marshmallow fluff: Marshmallow fluff can be used to provide the same sweetness and gooey texture, though it will be less structured.

• walnuts - Substitute with almonds: Almonds offer a different but complementary nutty flavor and a similar crunch.

• walnuts - Substitute with cashews: Cashews provide a creamy texture and a slightly sweeter taste, which can add a unique twist to the fudge.

• pecans - Substitute with hazelnuts: Hazelnuts add a distinct flavor and crunch, enhancing the overall texture and taste of the fudge.

• pecans - Substitute with macadamia nuts: Macadamia nuts offer a rich, buttery flavor and a crunchy texture, making them a luxurious alternative.

• To keep your rocky road fudge fresh and delicious, store it in an airtight container. This will prevent it from absorbing any unwanted odors or moisture from the fridge.

• If you plan to enjoy your fudge within a week, place the container in the refrigerator. The cool temperature will help maintain its firm texture and rich flavor.

• For longer storage, consider freezing your rocky road fudge. First, wrap each piece individually in plastic wrap or wax paper. This extra layer of protection will prevent freezer burn and keep the fudge from sticking together.

• Once wrapped, place the pieces in a resealable freezer bag or an airtight container. Label the container with the date so you can keep track of how long it has been stored.

• When you're ready to enjoy your frozen fudge, simply remove the desired amount from the freezer and let it thaw at room temperature for about 30 minutes. This will ensure it returns to its original, delectable state.

• Avoid storing your rocky road fudge near strong-smelling foods like onions or garlic, as it can absorb these odors and affect its taste.

• If you notice any changes in texture or flavor, it's best to discard the fudge. Freshness is key to enjoying this delightful dessert to its fullest.

• Place the rocky road fudge on a microwave-safe plate. Heat in the microwave on medium power for 10-15 seconds. Check the texture and repeat if necessary, but be cautious not to overheat as it can cause the chocolate to become too soft or oily.
• Preheat your oven to 200°F (93°C). Place the fudge on a baking sheet lined with parchment paper. Warm in the oven for about 5-10 minutes, keeping a close eye to ensure it doesn't melt too much.
• For a more controlled reheating, use a double boiler. Place the fudge in a heatproof bowl over a pot of simmering water. Stir gently until it reaches the desired softness. This method helps maintain the texture and prevents overheating.
• If you prefer a slightly chilled but not cold fudge, let it sit at room temperature for about 15-20 minutes. This will soften it enough to enjoy without altering its original texture.

• Baking dish: A rectangular or square dish used to hold the fudge mixture while it sets in the refrigerator.

• Parchment paper: Used to line the baking dish to prevent the fudge from sticking and to make it easier to remove once set.

• Saucepan: A medium-sized pan used to melt the chocolate chips, sweetened condensed milk, and butter together.

• Spatula: A flexible tool used to stir the ingredients in the saucepan and to fold in the marshmallows and nuts.

• Refrigerator: Used to cool and set the fudge for at least 2 hours until it becomes firm.

• Knife: A sharp tool used to cut the set fudge into squares for serving.

• Cutting board: A flat surface used to safely cut the fudge into squares.

• Measuring cups: Used to accurately measure the chocolate chips, mini marshmallows, and chopped nuts.

• Can opener: Used to open the can of sweetened condensed milk.

• Mixing bowl: An optional tool to hold the marshmallows and nuts before folding them into the melted chocolate mixture.

Prepare ingredients ahead: Measure out chocolate chips, sweetened condensed milk, and butter before starting to cook.

Use microwave: Melt the chocolate chips, sweetened condensed milk, and butter in the microwave instead of a saucepan to save time.

Chop nuts in bulk: Pre-chop walnuts or pecans and store them for future use.

Line baking dish quickly: Use pre-cut parchment paper sheets to line the baking dish faster.

Quick cooling: Place the baking dish in the freezer for 30 minutes instead of refrigerating for 2 hours.