Homemade Rocky Road Fudge Recipes

Steps:

• Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease the foil with 1-1/2 teaspoons butter; set aside., In a large saucepan, combine chocolate chips, milk and the remaining butter. Cook and stir over medium heat until mixture is smooth. Remove from the heat; stir in 2 cups peanuts. Place marshmallows in a large bowl; add chocolate mixture and stir well. Spread into prepared pan. Sprinkle with additional peanuts and marshmallows. Refrigerate until firm., Using foil, lift fudge out of pan. Cut into 1-1/2-in. squares.

Steps:

• 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.

Steps:

• Line an 8-inch square baking dish with parchment paper to overhang the edges by an inch.
• Whisk the sugar and cocoa together in a medium saucepan. Whisk in the milk until smooth. Set the pot over medium heat, stirring to keep the mixture smooth, and bring to boil. Continue to boil, stirring the edges to keep from burning, until the mixture reaches 220 degrees F, about 60 seconds. (The mixture should be thick, smooth and glossy, not crystallized.) Remove from the heat and stir in the vanilla and salt, beating until smooth. Add the peanut butter and stir in, leaving pockets of peanut buttery goodness intact if desired. Let cool until warm but still stirrable, about 5 minutes. (You want the mixture to be soft enough that you can stir in the walnuts and marshmallows, but not so hot that the marshmallows melt entirely.)
• Stir in the marshmallows and walnuts. Spread the mixture in the prepared pan and add the flakey salt and sprinkles. Let cool completely, about 1 hour. Cut into squares to serve. (To store, refrigerate in a covered container with parchment between the layers.)

Steps:

• 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.

Steps:

• In saucepan, melt chocolate, margarine and Eagle Brand milk.
• In large bowl combine nuts and marshmallows.
• Pour chocolate mixture into nut mixture.
• Mix well.
• Spread into wax paper lined 13 x 9 inch pan.
• Chill 2 hours.

Steps:

• In a saucepan, combine the chocolate chips, milk and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from the heat; stir in peanuts and marshmallows. Spread into a greased 13-in. x 9-in. pan. Refrigerate until firm. Cut into squares.

Steps:

• Line a 13 x 9 inch pan with foil, butter.
• In a sauce pan, cook sugar, butter and milk over medium heat, stirring constantly until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat.
• Stir in marshmallow creme and chocolate chips until smooth.
• Stir in walnuts and vanilla.
• Stir in marshmallows, do not melt.
• Quickly spread in pan, cool completely, refrigerate until firm.
• Using foil, lift fudge from pan, remove foil from fudge. With large knife, cut into squares. Store in refrigerator.