The Rocky Road Fudge is a classic dessert that has been cherished by many for its delightful combination of textures and flavors. This fudge captures the essence of the beloved Rocky Road ice cream with its mix of soft marshmallows and crunchy nuts, all enveloped in a rich, chocolaty fudge. The recipe is surprisingly simple, making it a perfect dessert to make at home, whether for a special occasion or simply to satisfy a sweet craving. Despite its simplicity, the Rocky Road Fudge does not compromise on taste and is sure to be a hit among both adults and children. In this blog post, we will guide you on how to make this delicious dessert in your own kitchen, using common ingredients that you may already have at home. We will also provide some tips and tricks to ensure your fudge turns out perfect every time. So, get your apron ready and let’s dive into the world of homemade fudge!
Ingredients
- 1/2 c. margarine
- 2/3 c. unsweetened cocoa
- 1/2 c. light corn syrup
- 1 Tbsp. water
- 1 tsp. vanilla
- 1 lb. confectioners sugar
- 1 c. miniature marshmallows
- 1/2 c. chopped nuts
Baking Instructions
- Grease 8 x 8 x 2-inch baking pan.
- In 2-quart saucepan, melt margarine over low heat.
- Stir in cocoa, corn syrup, water and vanilla until well blended.
- Remove from heat.
- Gradually stir in confectioners sugar until well blended and smooth.
- Stir in marshmallows and nuts.
- Turn into prepared pan.
- Cover and refrigerate until firm.
- Cut into squares.
- Makes about 1 3/4 pounds.
Calorie: 250
Total cooking time:1 hour
Difficulty level: Easy
The Sticky, Sweet Saga of Rocky Road Fudge
Ah, Rocky Road Fudge. A sweet, nutty, marshmallow-y delight that’s as much a joy to make as it is to devour. Here’s how my latest fudge-making escapade went down.
The Great Grease-Up
First things first, I had to grease an 8 x 8 x 2-inch baking pan. Sounds simple, right? But let me tell you, greasing a pan is an art form. It’s all about the right strokes and the right amount of butter. Too dry, and we’re looking at a sticky situation. Too slippery, and you might find yourself skating across the kitchen floor in your socks. Trust me, it’s happened.
The Melty Margarine Mishap
Next, I plopped 1/2 c. of margarine into a 2-quart saucepan and cranked up the heat. I stood there, watching as the margarine slowly surrendered to the warmth, turning from a solid block to a pool of golden liquid. I was mesmerized by the transformation. Then, I remembered I was wearing a white shirt. Margarine splatters are a real hazard, folks. Lesson learned.
The Cocoa Concoction Commotion
With the margarine melted, it was time to stir in the 2/3 c. unsweetened cocoa, 1/2 c. light corn syrup, 1 Tbsp. water, and 1 tsp. vanilla. Now, stirring might seem like a mundane task, but oh boy, it’s a workout. My arms were aching, my brows were sweating, but the cocoa was blending and the aroma was pure bliss.
The Sugar Rush
Next came the confectioners sugar. All 1 lb. of it. It was like a sweet avalanche cascading into my cocoa mixture. I stirred, I whisked, I even did a little jig to keep the momentum going. The result? A perfectly smooth, ridiculously sweet mixture that I may or may not have taste-tested a few times.
The Marshmallow and Nut Nuttiness
And then, the moment of chaos – stirring in 1 c. of miniature marshmallows and 1/2 c. of chopped nuts. Marshmallows were flying, nuts were ricocheting off the walls – my kitchen looked like a scene from a food fight movie. But hey, it’s all part of the process, right?
The Cool Down
After the marshmallow-nut showdown, I poured the mixture into the greased pan, covered it, and popped it into the fridge. Now, the waiting game began. Patience is not my virtue, especially when there’s fudge to be had. I checked the fridge every 10 minutes. Was it firm yet? How about now? Now?
The Final Cut
Finally, the moment of truth arrived. The Rocky Road Fudge was ready to be cut into squares. It took everything in me not to just dive in with a spoon. But I resisted, cut the fudge into neat little squares, and took a bite. It was perfect – sweet, nutty, and just a little bit chaotic. Just like the process of making it.
In the end, my kitchen looked like a war zone and I may have gained a few pounds, but I’d say it was worth it. After all, who can resist the call of Rocky Road Fudge? Not this food blogger.
