Rocky Road Fudge In A Snap 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:

• 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:

• 1. Get an 8x8 or 9x9 pan and put a sheet of aluminum foil in the base. Spray with cooking spray. Put it aside till ready to use.
• 2. Pour the whole bag of chips into a microwave safe bowl and pour the whole can of condensed milk on top. Place the bowl in the microwave for 1 minute. After the minute stir the contents together thoroughly. Place back in the microwave for 15 seconds more or until all has melted. Stir well.
• 3. Place bowl on the counter and pour in the vanilla extract and stir. Next pour in the marshmallows and nuts and mix in till all is covered.
• 4. Pour into the foil lined pan and spread out evenly. (you can you some wax paper to press it out evenly if you like.)
• 5. Place in the fridge and let cool for about 3 hours or more till set and your ready to cut. When your ready to cut, just pull the foil off the bottom of the fudge and cut evenly on a cutting board. ENJOY!

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.