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Rocky Road Fudge

Snacks and munchies

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Traditional fudge can be unwieldy and unpredictable to make. At a minimum, it needs a cool, dry kitchen and a precise digital thermometer. We reimagined this recipe to make it reliable and simple, using three key ingredients: sweetened condensed milk, unsweetened chocolate, and, surprisingly, baking soda. We found that a little baking soda reacted with the acids in the chocolate, altering the pH and making the fudge firmer and lighter.

Ingredient list

Preparation

1. 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. 2. Toss chopped chocolate bits, 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. 3. 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.

Recipe detail

  •  
  • Cost
  • Lactose free
    Yes
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Diabetic
    Yes
  • Gluten free
    Yes
  • Servings
    12
  • Alternative amount
  • Preparation time
    2 hours 30 minutes
  • Degree of difficulty
    Very easy
  • Read
    1225

Notes

TO MAKE A 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.

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