This rocky road fudge recipe is cooked on the stovetop the old-fashioned way, with sugar, milk, and chocolate. The miniature marshmallows are chilled to prevent melting, and the chopped pecans or walnuts are optional. It's a delicious and very special fudge, perfect for holiday giving.
Add dried cranberries or chopped candied cherries to the fudge for a more festive look. See the tips and variations for more ideas.
- Line a 9x5x3-inch loaf pan with foil, extending foil over pan side edges. Butter the foil; sprinkle marshmallows over the bottom of the pan then put in the freezer while making fudge.
- Lightly butter the interior of a 2-quart saucepan; add sugar, milk, chocolate, and corn syrup. Cook over medium-high heat until the mixture begins to boil. Continue boiling gently, stirring frequently, until the mixture reaches the soft ball stage (see below) or registers about 234° to 238°.
- Remove saucepan from heat; add butter and vanilla without stirring. Let cool for about 30 minutes, then beat with a wooden spoon until the fudge just begins to thicken.
- Add chopped nuts and beat for a few more minutes, until it begins to lose its gloss but is still pourable. Pour over marshmallows; score into squares when set but still warm.
- When fudge is firm, remove from pan using foil to lift it. Cut into squares and store tightly covered. Makes about 1 1/2 pounds.
How to Test for Soft Ball Stage
The best and most reliable way to test is with a candy thermometer, but if you don't have one, use this method.
In about 1 cup of cold water, spoon about 1/2 teaspoon of the hot candy. Put your fingers into the water and push the candy together to form a ball. Gently pick the formed ball up — if the candy separates and will not form a ball, it is not done — from the water. The ball should flatten slightly. Repeat the test, using fresh cold water each time, until your candy tests done.
Tips and Variations
- Add chopped raisins or cranberries or chopped dried cherries.
- Instead of pecans or walnuts, add chopped peanuts to the fudge.