Tuesday, December 22, 2009

Rocky Road Fudge

Perhaps you haven't made home made fudge yet this Christmas.
If you haven't. .
the ingredients listed are either in your kitchen or else.. .
easy to find.
You'll need a candy thermometer and a heavy pot.
Read through the instructions first before beginning.

  • a few tablespoons cold butter for buttering your pan and the thermometer
  • 3 3/4 cup white sugar
  • 2 cups mini marshmallows
  • 1 - 2 cups lightly toasted walnuts. . .coarsely chopped
  • 1 1/2 cups heavy cream
  • 4 ounces unsweetened chocolate
  • 3 tablespoons white corn syrup
  • 1 teaspoon salt
  • 1/2 teaspoon instant coffee
  • 2 tablespoons butter
  1. Lightly butter your thermometer and your foil lined pan.
  2. Put your sugar,chocolate, cream, corn syrup, instant coffee and salt in a heavy saucepan. The pot should be large enough to cook pasta for a family and the bottom should be heavy to avoid burning on the bottom.
  3. Stir well with a wooden spoon or a heat proof spatula until well combined. Continue to stir and bring the mixture to a full boil over medium heat.
  4. When the mixture comes to a boil . . put the lid on for 2 minutes to allow the steam to clean the sides of the pot. You don't want any hard crystals forming which could later fall into your fudge.
  5. Now put the candy thermometer onto the side of the pot but make sure it does not touch the bottom. Do not stir but allow the boiling mixture to come to 236º F. This will take a few minutes. Do not leave the stove at this point.
  6. Remove from heat but do not stir. Add the butter and do not stir. Let it sit with the thermometer still attached to the side of the pot until it cools to 110º F. Do not let it cool more than this because if it cools too much you will not be able to beat it smooth. (I made this error and fought to smooth it into the pan) My fudge had absolutely smooth texture but it was difficult to beat because I let it get too cool. If you beat it when it is still too warm it will form crystals and you will not be able to get rid of them.
  7. While you are letting it cool. . .put a piece of foil into your square pan and let the edges hang over so that you can remove it easily to cut. Butter the foil. Set aside.
  8. Once the mixture has cooled to 110º F use a hand mixer to beat the fudge until it begins to lighten in cooler and it begins to thicken slightly.
  9. Add the nuts and marshmallows and pour into your pan. Do not scrape the sides of your pot just in case it has some hard crystals.
  10. Score the fudge into squares before it gets completely set. This makes it easier to cut neatly after it has chilled several hours.
  11. Store in your refrigerator.

13 comments:

  1. I think I am missing this..when do you add the chocolate?

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  2. Thank you Dawn . ..and this is why we read over our posts when we first wake up . .unfortunately we don't all wake up at the same time around the world. ;)

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  3. Perfect ... I'm adding it to my to-make list..

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  4. Oh that looks yummy! Kathy

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  5. Maybe I cheat, but I use a shortcut recipe. 18 ounces of chocolate chips (semi sweet) melted into one can of sweetened, condensed milk, with half a teaspoon of vanilla extra. Melt in heavy pot over low heat, stir. Then stir in what you like and pour into a pan with waxed paper on the bottom. I've tried similar recipes like the one you have here, but they never fudge up on me...stay too running. Merry Christmas!

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  6. I like the idea of adding coffee to the fudge.This should cut down on the sweetness.
    Blessings,Ruth

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  7. Looks very festive! And sounds scrumptious!
    Blessings
    ~Betty

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  8. I can just feel those added pounds around my waist. I was looking for one more chocolaty thing...
    All the ingredients are there.

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  9. This fudge looks wonderful..I haven't made fudge in years, time to try it again.

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  10. You talk about adding the butter while you're letting it cool. How much butter?

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  11. Thanks Robyn . ..I'll add it in now.

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