What do you do when you have a left over jar of peanuts from kung pao chicken? Make rocky road fudge, of course!
Real fudge can be tricky to make and just the fact that you need a candy thermometer scares a lot of people off. Well, I came across this super easy, quick fudge recipe and I bookmarked it right away. I knew that someday, I would need to make fudge and I would definitely want to do it the easy way.
You can use any type of chocolate chips as long as you have 3 cups total. Some people mix semi-sweet with milk chocolate but you can do either one alone if you like. I found a bag of peanut butter chocolate chips so I used 1 cup of those along with 2 cups of semi-sweet (this was one whole 12 oz. package of semi-sweet and half a package of peanutbutter chocolate chips).
10 Minute Rocky Road Fudge
- 3 cups (18 oz.) chocolate chips $4.02
- 1 (14 oz.) can sweetened condensed milk $1.77
- ¼ tsp salt $0.02
- 1 cup unsalted peanuts $0.84
- 1½ cups mini marshmallows $0.63
- Prepare an 8×8 baking dish by lining with foil or parchment paper. If you have a hard time lining the sides with parchment, just cut a piece to fit the bottom and then coat the sides with non-stick spray.
- In a large pot, combine the chocolate chips, sweetened condensed milk, and salt. Turn the heat on to the lowest setting and melt the ingredients together while continuously stirring. Use a heavy bottomed pot and stir constantly to prevent scorching. Heat and stir until the mixture is completely smooth.
- Stir in the peanuts and marshmallows. The peanuts and marshmallows will make the temperature of the fudge drop quickly so it may look slightly gritty. Just continue to stir over low heat until it smoothes out again.
- Spread the mixture out into the prepared baking dish and refrigerate until it is completely cold. Remove the fudge from the dish and cut into 16 squares with a sharp knife. Enjoy!
Step By Step Photos
This is all you need to make this awesome fudge. I only used 1.5 of those two packages of chocolate chips and about half of the bag of marshmallows.
Before you begin, prepare your dish. Line it with either foil or parchment paper. I always have trouble cutting parchment to size so I just cut one piece for the bottom and sprayed the sides of the dish (the spray came out way too heavy but at least it worked). Having parchment or foil on the bottom will allow the fudge to easily come out of the dish later, so don’t skip this.
Combine the chocolate chips, sweetened condensed milk, and salt in a large pot. Try not to use a thin bottomed pot because it will heat too quickly and may scorch the chocolate.
Heat the mixture on LOW. Because we’re not messing with a double boiler, you have to use low heat. Continually stir while heating the mixture on low until it becomes a velvety, smooth, chocolate dream. Then stir in the peanuts and marshmallows. They will cause the fudge to cool down and it may look chunky or gritty at first. Just continue to heat and stir until it smoothes out again.
Spread the fudge in the prepared baking dish. Place it in the refrigerator until it has completely cooled.
Once it is completely cooled, run a knife along the edge if necessary, and turn the fudge out onto a clean surface. See, if that paper hadn’t been on the bottom, it would not have come out nearly as easy.
Using a sharp knife, cut the fudge into 16 pieces… and try not to eat them all!
I recently watched Mary & Max so now I think about that beautifully sad movie every time I see sweetened condensed milk! (It’s available on netflix streaming right now if you need something good to watch…)