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Delicious rocky road fudge recipe inherited from my grandfather.

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Recipe Summary test

prep:
15 mins
cook:
17 mins
additional:
1 hr
total:
1 hr 32 mins
Servings:
64
Yield:
4 pounds
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.

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  • Toast walnuts until fragrant, about 6 minutes. Stir and continue toasting until browned, about 9 minutes more.

  • Place chocolate in a microwave-safe bowl. Heat in the microwave in 20-second intervals, stirring after each interval, until mostly melted, about 2 minutes. Stir in 1/2 cup plus 2 tablespoons butter and maple-flavored extract.

  • Grease an 8x14-inch baking pan. Pour in half of the chocolate mixture. Add marshmallows and half of the walnuts; press into the chocolate using a spatula.

  • Mix peppermint extract into remaining chocolate mixture. Scrape into the baking pan and press in remaining walnuts. Press layers together using a spatula. Cool fudge to room temperature, 1 to 2 hours.

Cook's Note:

Substitute pecans and/or almonds for the walnuts if desired.

Nutrition Facts

176 calories; protein 2.1g; carbohydrates 17.3g; fat 12.8g; cholesterol 4.8mg; sodium 5.5mg. Full Nutrition
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