Best Easy Rocky Road Fudge Recipes

EASY ROCKY ROAD FUDGE

Steps:

• In a saucepan, combine the chocolate chips, milk and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from the heat; stir in peanuts and marshmallows. Spread into a greased 13-in. x 9-in. pan. Refrigerate until firm. Cut into squares.

EASY, NO BAKE ROCKY ROAD FUDGE (ALSO GF)

Steps:

• Combine the chocolate chips, condensed milk, and butter in a double boiler. Cook over boiling water until blended, stirring constantly. Remove from heat. *I sometimes melt the chips and butter in the microwave and then add the milk rather than using the double boiler.
• Stir the peanuts and marshmallows into the chocolate mixture.
• Spread the mixture into a 9x13 inch dish lined with wax paper. I use a second sheet of wax paper to flatten the mixture. Spray the paper with cooking spray if you want.
• Chill, covered, for 2 hours or until set. Cut into squares.
• Notes: The hardest part of this recipe is cutting it after it chills. I remove the entire chunk from the pan using the wax paper, and cut it on a cutting board with a butcher knife.
• The actual recipe says to store at room temperature in a covered dish. I always keep it in the fridge, however, because I think it's better chilled.

QUICK AND EASY ROCKY ROAD FUDGE

Steps:

• Line 13x9-inch baking dish with foil or parchment paper, with ends of foil extending over sides. Spray lightly with cooking spray.
• Microwave chocolate and condensed milk in large microwaveable bowl on HIGH 1 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Add vanilla; fold in cookies, marshmallows and nuts.
• Press mixture onto bottom of prepared dish. Cool 30 min. Refrigerate until ready to serve. Use foil handles to lift fudge from dish before cutting into pieces.

QUICK AND EASY ROCKY ROAD FUDGE

Steps:

• Coat the bottom and sides of an 8-by-8-inch pan with unsalted butter and then line it with foil, allowing the ends to overlap the rim of the pan. Coat the bottom and sides of the foil with more butter. Add the sugar and evaporated milk to a heavy-bottomed 1 1/2-quart saucepan set over medium heat. Stir constantly with a wooden spoon until the sugar dissolves and the mixture begins to simmer. Allow the mixture to come to a slow boil and cook it for 5 minutes, stirring constantly. Remember to scrape the sides and bottom of the pan so the mixture doesn't burn. Remove the pan from the heat and stir in the unsweetened chocolate, stirring until it melts. Stir in the marshmallows and nuts and continue to stir until the fudge begins to cool and thicken. Stir in the chocolate chips and pour and scrape the mixture into the prepared pan. Allow the fudge to sit at room temperature until firm. Turn the fudge out onto a cutting board and use a long, sharp knife dipped in hot water and wiped dry to cut it into squares. The fudge can be stored in an airtight container at room temperature for several weeks.

EASY MICROWAVE ROCKY ROAD FUDGE

Steps:

• In a large microwavable bowl, melt chocolate chips for 1 1/2 to 2 minutes and stir.
• Microwave for for 30 seconds more and stir until smooth.
• Stir in marshmallows, cereal and walnuts.
• Add the optional ingredient, if desired.
• Spread into a foil lined, buttered 8 inch square pan.
• Chill about an hour, or until firm.
• Remove fudge from pan and foil.
• Cut into 1 inch squares.

SUPER-EASY ROCKY ROAD FUDGE

Steps:

• Line and 13 x 9 x 2 in baking pan with foil. Grease lightly. Microwave morsels and sweetened condensed milk in large microwave safe bowl on high for 1 minute and stir. Carefully microwave at 15 sec intervals till smooth. Add vanilla, stir then fold in marshmellows and nuts. Press mixture into prepared baking pan. Refrigerate until ready to serve. When ready to serve lift from pan remove foil and cut into pieces.