15-Minute Rocky Road Fudge
Ready In: 2 hrs 15 mins
Serves: 8
Yields: 2 1/2 lbs.
Ingredients
- 16 ounces semisweet chocolate, chopped fine
- 2 ounces unsweetened chocolate, chopped fine
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon table salt
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 cup miniature marshmallow
- 1 cup salted peanuts, chopped
- 1⁄2 cup semi-sweet chocolate chips
Directions
- Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
- Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla.
- Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
- Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes.
- Stir in marshmallows, peanuts, and chocolate chips.
- Transfer fudge to prepared pan and spread in even layer with spatula.
- Refrigerate until set, about 2 hours.
- Remove fudge from pan using foil and cut into squares.
- TO MAKE DOUBLE BATCH:.
- Line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.
- STEP BY STEP:
- Three Key Ingredients to Quick, Reliable Fudge.
- SWEETENED CONDENSED MILK: Takes the place of traditional sugar syrup.
- BAKING SODA: Increases the pH of the fudge and makes the texture firmer.
- UNSWEETENED CHOCOLATE: Adds intensity and tames excessive sweetness.
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