Jacob’s off to college, so I’m making him this Microwave Rocky Road Fudge. This buttery fudge with semi-sweet chips, mini-marshmallows, and mixed nuts is a decadent treat that will last him throughout the week. Because I was short on time this Labor Day weekend, I used the microwave to melt the chips. For quick cooling, I placed the fudge in the fridge, and it was ready to eat within an hour. Although starting college is a big step, this Rocky Road fudge will make for a smooth send off! Here’s how I made this Microwave Rocky Road Fudge recipe:
What is Rocky Road?
Rocky Road is traditionally made with chocolate, marshmallows, and almonds. Because modern day rocky road recipes often use peanuts or other varieties of nuts, I used a cup of mixed nuts. Almonds, peanuts, cashews, pecans, and brazil nuts add texture and a crunchy bite to the fudge. To give the fudge extra almond flavor, I added 1/2 tsp. of almond extract. A little almond extract goes a long way, so don’t be too heavy handed with this ingredient!
Why add salt?
Although it sounds odd to add salt to a sweet recipe, table salt it balances out the flavor. Semi-sweet chips give a robust chocolate flavor. However, the extra sugar can be too overpowering. A pinch of salt dials down the sweetness while retaining the rich chocolate flavor. Because table salt is finer than sea salt, I used this type of salt in baking, It blends beautifully into the fudge batter so there isn’t a grainy texture.
How long does the fudge take to set?
This Rocky Road fudge recipe will cool in 2-3 hours on the countertop. However, it will set in an hour or so when placed in the fridge. If you like firm fudge and you aren’t in a rush, leave the fudge in the fridge overnight and slice it in the morning. Because I like neat squares of fudge I like to cool mine overnight. But since we were short on time this weekend, we did the one hour cooling method. Either way works fine! How how I made this Microwave Rocky Road recipe:
Ingredients
2 and 1/2 cup semi-sweet chocolate chips
One 14 ounce can condensed milk
2 tablespoons unsalted butter
1 tsp. vanilla extract
1/2 tsp. almond extract
1/8 tsp. table salt
2 cups mini-marshmallows
1 cup lightly salted mixed nuts with peanuts, almonds, cashews, brazil nuts, and pecans.
Directions
- Line an 8×8 pan with parchment paper.
- Place chocolate chips in a glass microwave safe bowl.
- Cut the butter into cubes. Add to the chocolate chips in the bowl. Next, pour in the condensed milk.
- Heat the ingredients in the bowl for 1 minute. Stir. Microwave for an additional 30 sends. Stir until chips are fully melted.
- Immediately stir in the salt, almond extract, vanilla extract, mini-marshmallows and mixed nuts. The mixture will be thick.
- Use a spatula to spread fudge in the pan. Use the spatula to gently press the fudge down so it packs together tightly.
- If desired, sprinkle a few additional mini-marshmallows and mixed nuts on top of the fudge for garnish.
- Cool fudge on countertop for 2-3 hours or until cool. Or cool in fridge for approximately 1 hour or until cool.
- When fudge is completely cooled, lift parchment paper from sides and remove fudge from pan. Cut into squares.
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