| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 12 servings |
Ingredients
- 1/3 cup unsalted butter, cut into chunks
- 1 cup evaporated milk
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 12 ounces semisweet chocolate, chopped
- 1/2 cup slivered almonds, toasted
- 1 cup mini marshmallows
Instructions
- Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 345 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 78 mg |
Reviews
I make his every year and people loose their minds over it. I use (Ghirardelli) 60% dark chocolate chips and it is not too sweet. Definitely supposed to use EVAPORATED milk, not sweetened condensed milk. A few notes to help those whose fudge came out sticky. Many chocolate chip bags have 10oz of chips and the recipe calls for 12oz of chocolate so be sure to buy extra and weigh out 12oz. Also I whisk constantly for 5 minute at a medium/medium high (depends on your stove I have gas) make sure it is at a rolling boil the entire 5 minutes, then take off or turn off the heat (if using gas) and whisk for one more minute more prior to adding chocolate first (mix until smooth), then nuts and marshmallows. If you add the chocolate when it is extremely hot you risk the mixture separating.
I will never purchase rocky road fudge again. This was so easy and delicious. I didn’t have evaporated milk, so I used almond milk, and it was great. Who knew making it from scratch could be this easy.
The fudge flavor was good, however, I brought it to a hard boil for 6 minutes, it should have boiled for 7-10 minutes. It was way too soft and not suitable for gift giving since it needs to be refrigerated to stay firm.
It came out very gooey, I could not cut it, had to throw it away as it was almost like syrup.
This was as described – easy and very good. Next time I may cut down the sugar. It is very rich and sweet.
This fudge is delicious and super easy!! My 13 year-old aspiring chef made this with zero help. I plan to make several batches for X-mas gifts!
Pretty easy to make – my 8 year old made it after I measured everything, and tasty, too.
This is easy and excellent – I cooked for 5 minutes and quickly mixed and put in the pan; I think this recipe would be good with natural peanut butter in place of marshmallows and nuts; I used walnuts with the marshmallows and it is excellent. The first time I made fudge and had it set up correctly!
I find this recipe as an easy base recipe for all the type of fudge I make. No need for a candy thermometer! Just change out the type of chocolate (nuts and marshmellows are optional). Try white chocolate; people love it!
I am so surprised at how easy and delicious this was! I am a very novice baker and mine came out perfectly! I like it even better than the expensive candy shop fudge. I am going to make a couple variations of this for Christmas gifts. Try this its the best!!!