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Parent Category: Recipes
Old Fashioned Rocky Road Fudge
2 cups granulated sugar
3/4 cup plus 2 tablespoons half-and-half
3 tablespoons light corn syrup
Pinch of salt
3 bars (1.5 ounces each) Dark Chocolate, coarsely
chopped
2 tablespoons butter, cut into pieces
2 teaspoons vanilla extract
1/3 cup chopped walnuts
1 bar (1.5 ounces) Dark Chocolate, chopped
1/3 cup miniature marshmallows
Line 9x5x3-inch loaf pan with aluminum foil, leaving
2-inch overhang on two opposite sides. Lightly butter
foil-lined pan.
Place sugar, half-and-half, corn syrup and salt in
2-quart heavy saucepan. Cook over medium heat,
stirring constantly, for 5 to 10 minutes or until
sugar is dissolved. Remove from heat. Using a pastry
brush dipped in warm water, remove any sugar crystals
from side of saucepan. Add chopped chocolate and
gently stir until smooth.
Return saucepan to medium-low heat and insert a candy
thermometer. Heat to a boil. Cook mixture without
stirring for 20 minutes or until thermometer registers
232°F. Remove from heat. Add butter but do not stir.
Cool to 110°F.
Stir in vanilla. Beat with wooden spoon until fudge
begins to thicken and loses its shine, about 20 to 30
minutes. Stir in walnuts, chopped chocolate and
marshmallows. Turn fudge into prepared pan. Let stand
for 1 to 2 hours or until fudge is firm.
Using foil handles, remove from pan. Invert fudge onto
cutting board. Carefully remove foil and turn over.
Cut fudge into 18 pieces. Store in airtight container
at room temperature.
