Rocky Road Fudge
Yesterday I mentioned that I’m like the fudge-Cookie-Monster during the holidays. As in…. I eatallllllllllthefudge.
And I’m not ashamed, not even a little bit. Because, really… how often do people actually make fudge? Like, every day for a week in December and that’s pretty much it, right? So if you don’t scarf it all down in that one week, when else are you going to get your fudge fix throughout the rest of the year??
Never. That’s when.
Air-go: when you see fudge, eat all of it. Period.
I’m especially partial to fudge with marshmallows in it. When I was in college , I worked in the University Bookstore which was renowned for its incredible fudge. During finals, sometimes, the candy counter workers would slip us sample slices while we were studying at the registers in between customers.
My favorite (well… there was a three-way tie to be honest, but that aside…) was Heavenly Hash. It was full of almonds and this massive ribbon of marshmallow cream that went right through the center of the fudge block. It. was. incredible.
This recipe isn’t quite the same as that fudge (since I went the easy route and used actual marshmallows instead of marshmallow cream), but the flavors are all there and it’s still insanely good. And insanely easy! You could even make this in the microwave and quick set it in the freezer (as I’ll likely do once I’ve finished writing this post) if you’re needing a fix likerightnow.
I hope you enjoy this as much as I do!
- 3 cups semi-sweet chocolate chips or chocolate candy melts
- 14 ounce can sweetened condensed milk
- 1 cup miniature marshmallows, divided
- 1 cup sliced almonds, divided
Prepare a 9x9 baking dish by lining it with parchment paper or foil.
Over medium-low heat, stir together the chocolate and the sweetened condensed milk until melted and smooth.
Gently stir in most of the marshmallows and almonds (reserve about a 1/4 cup of each for the top of the fudge). Pour fudge into the prepared baking dish.
Sprinkle the remaining marshmallows and almonds on top, and gently press into the fudge with you hands. Let cool completely, 3-4 hours* at room temperature OR quick set by chilling the fudge for 20 minutes and then allowing to set completely at room temp (about another 30 minutes - hour).
Cut into 1-inch squares for serving and packaging.
*Overnight is always best to ensure that it's set completely