Rocky Road Fudge

This is such a delicious treat, and it makes a great holiday gift.

Serves: 16Hands-on: 30 minutesTotal: 1 hourDifficulty: Easy

Serves: 16

Ingredients

  • 3 cups sugar
  • 1 cup evaporated milk
  • 3 oz. unsweetened chocolate
  • 1 Tbsp. light corn syrup
  • ⅛ salt
  • 3 Tbsp. butter
  • 2 tsp. vanilla extract
  • 1 cup miniature marshmallows
  • 1 cup chopped pecans

Directions

  • Line an 8" square pan with foil, extending the foil over the edges of the pan. Butter the foil and set aside.
  • Butter sides of a large saucepan. Add sugar, milk, chocolate, corn syrup, and salt. Cook over medium heat, stirring with a wooden spoon, until chocolate is melted and mixture begins to boil. While heating mixture, dip a pastry brush in hot water and brush the sides of the pan to reduce the risk of sugar remaining undissolved. Reduce heat to medium-low and boil gently, without stirring, until mixture registers about 236°F–238°F on a candy thermometer.
  • Remove from heat; add 3 tablespoons butter and vanilla; let stand without stirring until it reaches about 110°F. Beat with a wooden spoon until mixture just begins to thicken. Beat until mixture begins to lose its gloss but can be poured.
  • Pour mixture into prepared pan. Top with marshmallows and pecans. When partially set, score into squares. Let cool completely.
  • When fudge is firm, use the ends of the foil to lift it out of the pan. Cut into pieces. Layer fudge pieces in a tightly covered container with squares of waxed paper separating the layers. Store fudge in the refrigerator for up to 2 weeks.

Recipe Information

Serves: 16

Ingredients

  • 3 cups sugar
  • 1 cup evaporated milk
  • 3 oz. unsweetened chocolate
  • 1 Tbsp. light corn syrup
  • ⅛ salt
  • 3 Tbsp. butter
  • 2 tsp. vanilla extract
  • 1 cup miniature marshmallows
  • 1 cup chopped pecans

Directions

  • Line an 8" square pan with foil, extending the foil over the edges of the pan. Butter the foil and set aside.
  • Butter sides of a large saucepan. Add sugar, milk, chocolate, corn syrup, and salt. Cook over medium heat, stirring with a wooden spoon, until chocolate is melted and mixture begins to boil. While heating mixture, dip a pastry brush in hot water and brush the sides of the pan to reduce the risk of sugar remaining undissolved. Reduce heat to medium-low and boil gently, without stirring, until mixture registers about 236°F–238°F on a candy thermometer.
  • Remove from heat; add 3 tablespoons butter and vanilla; let stand without stirring until it reaches about 110°F. Beat with a wooden spoon until mixture just begins to thicken. Beat until mixture begins to lose its gloss but can be poured.
  • Pour mixture into prepared pan. Top with marshmallows and pecans. When partially set, score into squares. Let cool completely.
  • When fudge is firm, use the ends of the foil to lift it out of the pan. Cut into pieces. Layer fudge pieces in a tightly covered container with squares of waxed paper separating the layers. Store fudge in the refrigerator for up to 2 weeks.

Nutrition Information

Nutrition Information
Amount per serving
Calories230
Total Fat11g
Saturated Fat4.5g
Cholesterol10mg
Sodium35mg
Total Carbohydrate32g
Dietary Fiber1g
Sugars31g
Protein3g