Rocky Road Fudge (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 can (14 oz) sweetened condensed milk
02 -
2 ½ cups high quality semi-sweet chocolate chips
03 -
2 tbsp unsalted butter
04 -
1 tsp vanilla extract
05 -
½ tsp salt
→ Mix-ins
06 -
2 cups mini marshmallows
07 -
½ cup peanuts
# Instructions:
01 -
Line an 8×8 dish with parchment paper, allowing for some overhang to easily remove the fudge later.
02 -
In a glass microwave-safe bowl, combine the sweetened condensed milk, chocolate chips, and butter. Microwave for 2 minutes at 50% power, stir thoroughly, then microwave for an additional 30 seconds at 50% power.
03 -
Add the salt and vanilla extract to the melted chocolate mixture and stir to incorporate evenly.
04 -
Reserve a small handful of marshmallows and peanuts for topping. Fold the remaining marshmallows and peanuts into the chocolate mixture until evenly distributed.
05 -
Pour the fudge mixture into the prepared pan. Use a spatula to spread and smooth the surface. Sprinkle the reserved marshmallows and peanuts on top, gently pressing them into the surface.
06 -
Allow the fudge to set at room temperature for 3-4 hours. If the fudge is slightly sticky, refrigerate for 30 minutes before cutting. Slice into squares using a sharp knife.
07 -
Store in an airtight container at room temperature for optimal freshness and texture.
# Notes:
01 -
For best results, use high-quality chocolate chips as they melt more smoothly and provide better flavor.
02 -
The fudge can be stored for up to one week at room temperature or two weeks when refrigerated.