OLD-FASHIONED ROCKY ROAD FUDGE RECIPE
If you're looking for a tasty fudge recipe, this rocky road fudge is one of my favorites! It is very easy to make, and tastes absolutely delicious!
Provided by Kim Delatorre
Categories Dessert
Number Of Ingredients 7
Steps:
- Line 9×9 inch baking pan with parchment paper
- Heat chocolate, butter, and vanilla until melted. You can use the double boiler method, or dump ingredients into a microwave-safe bowl, heating on high in 30-second increments, stirring between, until fully melted.
- Add marshmallow fluff and sweetened condensed milk.
- Stir well.
- Add ¾ cup walnuts and marshmallows. Stir well.
- Pour mixture onto parchment paper-lined baking pan, spread evenly.
- Top with remaining walnuts.
- Cover with foil and refrigerate for at least 2 hours before cutting into 1-2 inch squares.
ROCKY ROAD FUDGE
Creamy chocolate fudge filled with peanuts and marshmallows makes a chewy, crunchy, salty, sweet Rocky Road Fudge that all ages will enjoy.
Provided by Mary Younkin
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Combine the milk, the chocolate, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. (If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.)
- Stir to combine and heat another 15 seconds if needed. Add the extract and stir until smooth. Stir in the peanuts and marshmallows and scoop the mixture onto a parchment lined tray.
- Spread with a spatula to approximately 1-inch thickness. Chill until ready to serve. Slice into squares and store in an airtight container in the refrigerator for up to two weeks. Enjoy!
Nutrition Facts : Calories 137 kcal, Carbohydrate 14 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 46 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
ROCKY ROAD FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 12 servings
Number Of Ingredients 7
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.
THE BEST ROCKY ROAD FUDGE
A little different from the other recipes posted. It has marshmallow creme, which makes it so creamy and rich! From Pillsbury's Holiday magazine.
Provided by Mama2boys
Categories Candy
Time 35m
Yield 36 pieces
Number Of Ingredients 8
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.
ROCKY ROAD FUDGE
This is a unique recipe because one of the ingredients is a can of chocolate fudge frosting. Very good and also easy to prepare!
Provided by Juenessa
Categories Candy
Time 1h10m
Yield 36 squares
Number Of Ingredients 4
Steps:
- Line an 8-inch square pan with foil, extending foil over edges.
- Lightly butter foil.
- Melt chips in large saucepan over very low heat, stirring until smooth.
- Remove from heat; stir in frosting.
- Add marshmallows and mixed nuts (or chopped walnuts, if using); mix until well coated. Spread in buttered foil-lined pan.
- Refrigerate until firm, about 1 hour.
- Remove fudge from pan by lifting foil; remove foil from fudge.
- Cut into squares.
Nutrition Facts : Calories 118.9, Fat 6.5, SaturatedFat 2.6, Sodium 44.9, Carbohydrate 16.3, Fiber 0.9, Sugar 13.8, Protein 1.1
ROCKY ROAD FUDGE
Make and share this Rocky Road Fudge recipe from Food.com.
Provided by Kelly
Categories Candy
Time 12m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line 13 x 9-inch baking pan with foil; grease lightly.
- Microwave morsels and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Stir in vanilla extract.
- Fold in marshmallows and nuts.
- Press mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.
HG'S SO-GOOD CHOCOLATE CHIP SOFTIES! - WW POINTS = 1
Chippity Do Dah! There is a time and place for everything, people. And the time is NOW for chocolate chip cookies at the HG HQ!!! We've developed a recipe for extra-soft, chocolate-chip-packed cookies, each with a POINTS® value of 1*. Our doughy double C creation is actually more like a hybrid of cookies, soft snack bars, and muffins! And unlike some other cookie recipes that yield four dozen cookies and require several baking pans (who needs FOUR DOZEN cookies?!?), our recipe makes exactly eight chunky soft cookies for your chewing pleasure! What are you waiting for? Grab the chocolate chips and flour... STAT! Serving Size: 1 medium-sized cookie (about 1.5 oz.) Calories: 88 Fat: 1.5g Sodium: 93mg Carbs: 17g Fiber: 2g Sugars: 6g Protein: 3g POINTS® value 1*
Provided by senseicheryl
Categories Drop Cookies
Time 20m
Yield 8 cookies, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well.
- In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips.
- Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty!
Nutrition Facts : Calories 80.9, Fat 1.5, SaturatedFat 0.7, Cholesterol 0.1, Sodium 92.1, Carbohydrate 15.3, Fiber 1.7, Sugar 5.4, Protein 2.7
ROCKY ROAD FUDGE
This is from Good Housekeeping Magazine. We tried it and it is really delicious! I love the butterscotch chips in this recipe.
Provided by Andeey
Categories Candy
Time 13m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Grease 8 by 9 or 9 inch metal baking pan;line with plastic wrap.
- In a 4 quart saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter.
- Cook over medium heat 2-3 minutes or just until ingredients are melted, stirring constantly.
- Remove from heat.
- Stir marshmallows into fudge mixture.
- Pour into lined pan; spread evenly.
- Cover pan with plastic wrap and refrigerate fudge until firm, at least 3 hours.
- Invert fudge onto cutting board; remove plastic wrap.
- Turn fudge top side up.
- Cut fudge into 36 pieces.
- If not serving right away, store in refrigerator.
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