In honor of Halloween and all things candy, today for you I have a super easy fudge recipe. No candy thermometer required! You’re welcome! Candy overload with Halloween? No such thing! I have made this fudge several times and it is always a big hit. I like to make this fudge as part of my Christmas baking because Christmas = perfect time for fudge, am I right?! But I actually make this fudge all the time, year round! It is super easy, everyone loves it, minimal ingredients and can be made in the microwave. This would make a great host/hostess gift if you are going to a holiday party (pick a holiday, any holiday). This fudge recipe is pretty versatile and can be adapted to what ingredients you have on hand. I use salted, roasted peanuts for this because I usually always have them on hand, but you could use any type of nuts you want! Walnuts, pistachios, almonds, macadamia nuts, pecans–all would be yummy in this too. The chocolate you use in this is important. Because the fudge is based around the chocolate, you want to buy the good stuff (Ghirardelli is a good one).
I melt the chocolate in the microwave, even though I could easily do it using the stovetop and the double boiler method. I find the microwave works just fine, but you HAVE to watch the chocolate closely. I check my chocolate literally every 10-seconds and stir it. You do not want to overcook your chocolate in the microwave or it will seize up on you. That’s why the double boiler method is more of the fool proof way to go if you are new to melting chocolate. To use the double boiler method, you just take a large pot and fill it with a small amount of water. You will need a metal bowl or a glass, heat-safe bowl to place over the top of the pot, covering the entire top of the pot. The water should not touch the bowl. You are just adding the water as the heat conductor to melt the chocolate gently. Heat the water to a simmer over medium heat and place your heat-safe bowl over the top. Add your chocolate and sweetened condensed milk to your heat safe bowl and stir until smooth and melted. Once melted, remove bowl from the top of the pot to add in your goodies to your chocolate mixture. Don’t forget to turn off your stove. Do not catch anything on fire. Safety first!
Rocky Road FudgePrint Recipe
- 2 cups semi-sweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk (the thick stuff--not evaporated milk)
- 1 teaspoon vanilla extract
- 3 cups mini marshmallows
- 3/4 cup peanuts, roughly chopped
Line a 9x13-inch baking pan with foil, spray with cooking spray. Set aside.
In a microwave safe bowl, add the chocolate chips and the entire can of sweetened condensed milk. Scrape out every drop of that goodness! Place bowl in microwave and place on the chocolate setting (if you have one). I am lazy and just put it in the microwave on the regular setting, for 2-minutes, and then stopped it every 10-seconds to stir the mixture. It only took me 1 1/2-ish minutes to melt my chocolate, but this will depend on your microwave and wattage.
Once chocolate mixture is melted and smooth, remove from the microwave, and immediately stir in the vanilla extract. Add the marshmallows and peanuts and stir until combined.
Pour mixture into the prepared pan and smooth out into an even layer. Set on counter to cool. Once it's somewhat cool, you an put pan in the refrigerator to set quicker. Cut into desired sized pieces once fudge is cool and set.
I store my fudge in the refrigerator because I think fudge tastes better cold, but you can also store these at room temperature in an air tight container. Will keep for at least week.
What are your Christmas baking traditions? Do you make fudge? This is kind of a “cheater” fudge recipe, but it’s still really yummy! My family also makes a chocolate fudge from scratch using evaporated milk and a candy thermometer, as well as an AMAZING peanut butter fudge that we make in an electric skillet. I was just trying to make life a little easier (and yummier–duh!) with this super easy fudge recipe!
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