A good fudge recipe is hard to find. Most are too sweet, some are too grainy and others taste like, well, frosting instead of fudge. I finally found a recipe that does away with all those problems and offers up a smooth, light yet sinfully delicious chocolate treat.
I decided to go with a Rocky Road Fudge to use up all my homemade marshmallow scraps from my S’mores post. I used some kitchen shears and cut up the marshmallow scraps into little bite sized pieces.
I also added some salted cocktail peanuts coarsely chopped and some semi-sweet chocolate chips to round out the mixture. Chocolate lovers will adore the rich chocolate flavor that comes from a generous helping of unsweetened chocolate in addition to semi-sweet chocolate. The unsweetened chocolate cuts that overwhelming sweetness that is often found in homemade fudge recipes. The addition of some baking soda gives the mixture a lighter texture and mouth feel.
Here is how you can make your own:
The basic recipe for the fudge can be found here. Start by lining an 8″x 8″ baking pan with aluminum foil. There should be about an inch over-hang of foil so that you can easily remove the fudge after it has set up. Spray the foil with some Pam and set aside.
In a heat-proof bowl, toss together the semi-sweet chocolate, unsweetened chocolate, baking soda and salt so that all the chocolate is evenly coated in the baking soda.
Stir in the condensed milk and the vanilla. Set the bowl over a pan of simmering water and stir until the mixture is smooth and almost fully melted. Remove bowl from heat and continue to stir until all the chocolate is melted and no lumps are left.
Stir in walnuts or if you are making the Rocky Road Fudge, swap out the walnuts in the recipe for: 1 cup mini-marshmallows, 1 cup chopped salted peanuts and 1/2 cup semi-sweet chocolate chips.
Mix until all is thoroughly coated and pour into prepared pan. Refrigerate for 2 hours until completely set. Remove fudge from pan using the foil overhand as handles and cut into squares. Enjoy!