Recipe of the Day: Day 11, Easy Rocky Road Fudge

Friday, December 11, 2015

Ladies and I’m guessing very few gentlemen! Today I’m SO excited to bring you a recipe from my brother-from-another-mother’s….mother! Mrs. Mary is one of my 2-4 loyal blog readers, and her son John is THE BEST. We’ve been friends for just around forever, and as has been stated previously re: my somewhat snarky friend crew, “He’s the best one of you all, yet you make fun of him mercilessly.” Yes, yes we do, and it is true, he IS the best one of us all. He’s kind, thoughtful, funny, and one of those friends that you might not talk to you everyday, but pick up right where you left off when you do. Don’t tell him I said that. 

Mrs. Mary is kind enough to share her recipe for Rocky Road Fudge with us, which she assures us is quite easy and makes a great gift. I know I wouldn’t turn this stuff down, and I do believe it’s easy, because you don’t have to use what surely is the bane of my existence in the kitchen – the dreaded candy thermometer. But, in all seriousness, I probably won’t be making this, because I’ll be waiting for Mrs. Mary to drop some off at my parents’ house :) Love you, Mary!!

Rocky Road Fudge

Rocky Road Fudge

  • 1 bag  (12oz) chocolate chips
  • 1 can Eagle Brand milk
  • 2Tbsp butter
  • 1 (16oz) jar Salted Dry-Roasted Peanuts
  • 1 large bag of mini-marshmallows
Use a large heavy kettle (Dutch Oven) to melt the butter and Eagle Brand milk together over low heat. Stir in the chocolate chips until melted. Remove from heat and stir in the peanuts until coated. Quickly, stir in the marshmallows — maybe 1/2 a bag at a time. These should not be melted, but coated, so work quickly.
Pour into a 9×13 buttered glass pan or line a metal pan with waxed paper. Chill until firm (approximately 2 hrs) before cutting into small squares. Store in a covered container. If you can resist eating it all right away (Mary, come on now…you know I can’t), it can be frozen or kept in the refrigerator for a few weeks!
Rocky Road Fudge
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