Chef John's Rocky Road - Food Wishes
I always thought Rocky Road candy was named after the ice cream, but that’s not the case. Apparently, it appeared in Australia back in the late 1850’s, and that’s what inspired the ice cream. There’s a lot of controversy as to who was responsible for this candy-to-frozen-dessert conversion, but there’s no debating the fact that chocolate, marshmallow, and nuts are a fantastic combination, no mater the delivery system. Enjoy!
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ROCKY ROAD CANDY | Classic Recipe for Edible Gift | Easy DIY
Classic ROCKY ROAD CANDY!! Perfect for your holiday gathering or to give as a homemade gift!! Recipe below...
ROCKY ROAD CANDY
Line a 13X9 baking pan with lightly buttered foil, wax paper, or parchment paper. Set a side.
1 (10 or 12 ounce) package bittersweet chocolate chips or semi-sweet chocolate chips
2 tablespoons salted or unsalted butter, cubed
1 (14 ounce) can sweetened condensed milk
2-1/2 cups lightly salted dry-roasted peanuts, or substitute with pecans, walnuts, or mixed nuts
1 (16 ounce) package miniature marshmallows
1. Add chocolate chips and butter into a large microwave-safe bowl. Microwave on defrost for 30 seconds. Stir. Microwave an additional 30 seconds. Stir. If chocolate chip have not melted microwave an additional 15-30 seconds. The residual heat will continue melting the small bits of chocolate.
2. Stir in sweetened condensed milk until glossy and smooth.
3. Add peanuts and marshmallows. Stir until well coated.
4. Pour evenly into prepared baking dish.
5. Refrigerate, uncovered, for 1-2 hours or until chocolate has set.
6. Remove from baking pan. Cut into desirable squares.
TIPS: Store in an airtight container up to 2 weeks in the refrigerator.
~~~ENJOY your homemade ROCKY ROAD CANDY~~~
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How to Make the Easiest Rocky Road Fudge Recipe
Description: Learn how to make the easiest rocky road fudge ever! That's right, we'll show you how to combine the delicious sweet snacks of rocky road with a classic fudge recipe for an iconic combination. Our special ingredient shows how you can turn the crunchiest popcorn snack into an easy snack idea. #TopTip: These easy rocky road fudge bars can be prepped ahead for snacks for the week! They also make great kid's party snacks and even better Easter-themed treats!
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FULL RECIPE
Makes 16
INGREDIENTS
2 tbsp oil
½ cup IMBO Butterfly Popcorn
6 slabs (480g) milk chocolate
1 tin (385g) condensed milk
½ cup speckled eggs
½ cup mini marshmallows
METHOD
1. Line the base and sides of a 20cm square dish with baking paper slightly hanging over the rim of the dish.
2. Heat the oil in a heavy-based pot and add in the IMBO Butterfly Popcorn kernels. Stir well, cover with a lid and allow to pop. Remove the popcorn from the heat when the pops are 2 seconds apart.
3. Break the milk chocolate slabs into a medium heat-proof mixing bowl and add in the condensed milk. Place the bowl over a small pot of simmering water and stir until melted, about 8-10 minutes. Remove from the heat and allow to cool.*Chef’s Tip: Steam can make the chocolate seize, so be careful of the escaping steam.
4. Add ¾ of the speckled eggs, marshmallows and 1½ cups of the popped popcorn to the fudge mixture. Gently mix to combine without breaking the popcorn.
5. Spoon and press the fudge mixture into the prepared tin. Scatter the remaining speckled eggs and ½ cup of popcorn over the fudge and gently press down. *Chef’s Tip: Enjoy the leftover popcorn as a snack!
6. Allow the rocky road fudge to set in the fridge for at least 3 hours.
7. Using a serrated knife, cut the fudge into 16 evenly-sized squares (4x4cm). *Chef’s Tip: A knife dipped in hot water makes for easy slicing!
8. Serve the rocky road fudge with a glass of milk and ENJOY! *Chef’s Tip: This makes for the perfect Easter gift!
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How to Make Rocky Road Fudge
Great-grandma’s amazing Rocky Road recipe is just four simple ingredients: a chocolate marshmallow lover’s dream! You’d be hard pressed to find an easier no-bake dessert recipe, and people go crazy for it! It’s perfect for a simple weekend treat, potluck, or neighbor gifts during the holidays.
???? Ingredients ????
▢ 10 ounce bags marshmallows, cut into 1/4's
▢ 8 ounces semi-sweet baking chocolate
▢ 1/2 cup butter, chopped
▢ 1 teaspoon vanilla extract
▢ 1/2 cup chopped walnuts (optional)
???? Instructions ????
Grease a 8x8'' baking pan with non-stick cooking spray or butter.
Cut the marshmallows with scissors into 4ths.
Add cut marshmallow to the pan.
In a saucepan over low heat add chocolate and butter. Stir constantly until melted and smooth.
Remove from heat and add the vanilla extract and walnuts, if using.
Slowly spoon melted chocolate over marshmallows, gently nudging the marshmallows with the spoon to allow the chocolate to seep into all of the cracks.
Refrigerate until set. Store leftovers in the refrigerator.
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How To Make Chocolate Fudge |Old Fashioned Rocky Road
This chocolate fudge old fashioned rocky road is a cooked fudge like mama use to make i know alot of us can relate to this type of fudge its truly the best and so creamy
sure hope y'all give it a try im sure you will love it to.
Great for Christmas givings????
#cookingwithdonna #oldfashionfudge #chocolatefudge
forgot to say heaping tablespoon so the correct measurement is 1/3 cup plus one heaping tablespoon of cocoa powder
Inquires: donnacantu16@gmail.com
Rocky Road Fudge
This loaded rocky road fudge is a holiday tradition in our family. Simple to make, its ingredients include chocolate, sweetened condensed milk, vanilla, marshmallows and peanuts.
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Grab the full, printable recipe on my blog:
INGREDIENTS
3 cups semi-sweet chocolate chips
14 ounce can sweetened condensed milk
4 tablespoons butter cubed
1 teaspoon vanilla
3 cups mini marshmallows plus a few extra for the top
1 cup salted peanuts plus a few extra for the top
INSTRUCTIONS
Line a 9x13 dish with foil. Spray with nonstick spray.
In a medium saucepan combine the chocolate chips, sweetened condensed milk and butter. Over medium heat melt the chip mixture stirring constantly until the chips are melted.
Remove from heat and stir in the peanuts.
Place the marshmallows in a large bowl.
Pour the chocolate mixture over the marshmallows and mix well. If you don’t want some of the marshmallows to melt and swirl then wait just a few minutes to let the chocolate cool before pouring over the marshmallows.
Spread into the prepared pan.
Sprinkle the top with additional peanuts and marshmallows.
Place in refrigerator to chill until firm, 2-3 hours or overnight.
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