Rocky Road Fudge

Rocky Road Fudge

We never bought English muffins much from the store, partially because they were expensive but mostly because they were always dry and tasteless. I love a good crunch butty English muffin, especially as a part of a breakfast sandwich, and decided I was going to try my hand at them. I tried several different recipes before I found the one that needed the fewest tweaks to suit my personal needs.

No one thought you could actually make english muffins at home without fancy ingredients or equipment, but I proved them wrong. My boyfriend and his family want them all the time now; my family requests them every time we all get together for the holidays. With a few simple, staple ingredients and a little time, you too can enjoy bakery-fresh englsih muffins in your own kitchen!

Rocky Road Fudge Ingredients


Rocky Road Fudge Recipe Tips


Rocky Road Fudge

Prep Time: 40 minutes

Cook Time: 5 minutes

Total Time: 45 minutes

Servings: 36 pieces, depending on size cut

    Equipment

    Mixing Bowl

    Silicone Spatula

    Can Opener

    Baking Pan

    Parchment Paper

    Ingredients

    2 cups (340g) Semi-Sweet, Bittersweet or Dark Chocolate Chips

    14 ounces Sweetened Condensed Milk

    1 teaspoon Vanilla Extract

    2 cups (120g) Miniature Marshmallows

    1 cup (220g) Salted Peanuts or nut of choice

Directions

1. Line a 9×9 (or 8×8 for thicker pieces) baking pan with parchment on all sides

2. Combine the sweetened condensed milk and chocolate in a medium-sized glass bowl and heat in the microwave for 90 seconds in 30 second intervals, mixing between each interval (or you can melt the mixture on the stove over medium-low heat, stirring continuously if you do not like or do not have a microwave)

3. Add the extract and stir until smooth.

4. Stir in the peanuts and marshmallows and scoop the mixture onto a parchment-lined tray.

5. Spread with a spatula to roughly even layer.

6. Allow to set on countertop for 30 minutes.

7. Slice into squares and store in an airtight container on the counter for up to 1 week or in the fridge for 2 weeks.


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