If you’re planning to give homemade candy as gifts, you’re in luck: This classic recipe from the 70s creates about five pounds of rich, chewy and crunchy deliciousness.
Rocky Road fudge is an ideal gift for holidays (1975)
By Winnifred Jardine, Deseret News (Salt Lake City, Utah) Dec 23, 1975
Original recipes are rare, but this one of Sherry Linebaugh’s for Rocky Road Fudge is just that!
True, the inspiration came from a couple of other recipes she had previously tried. But it was her creativity and originality that combined the best of both, to produce this delicious and unusual candy.
The recipe is large (makes five pounds or more), but the fudge freezes well. And because she gives it away as Christmas gifts and uses it almost solely as her own Christmas candy. Sherry has never found it too big.
Her friends who have shared her recipe have dubbed it “No-Fail Fudge.” Now she shares the recipe with you readers, and we hope you will find it “no-fail” too!
Rocky Road fudge
Ingredients
- 16 ounces milk chocolate bars (broken into pieces)
- 12 ounces semi-sweet chocolate chips
- 1 cup butter (no substitute), cut into pieces
- 4 cups sugar
- 14-1/2 ounces evaporated milk
- 2-1/2 miniature marshmallows
- 1-1/2 cups frozen miniature marshmallows
- 2 teaspoons vanilla
- 1 pound walnut halves
Instructions
- Butter two pans: a 9 x 13 x 2-inch pan AND an 8-inch square pan.
- In a large bowl, prepare broken milk chocolate bars, chocolate chips and butter pieces. Set aside.
- In large heavy saucepan, combine sugar, evaporated milk and 2-1/2 cup marshmallows.
- Bring to a boil over medium heat, stirring constantly; then continue to cook and stir at a light but steady boil for seven minutes.
- Remove from heat and immediately pour it over the chocolate and butter.
- With a wooden spoon, stir until chocolate and butter are melted, and mixture is well blended.
- Continue to stir until the candy loses some of its shine.
- Stir in frozen marshmallows, vanilla and walnut halves until evenly combined.
- Immediately pour into buttered pans, putting about 2/3 of the Rocky Road fudge into the larger pan, and 1/3 into the smaller square pan.
- Refrigerate for at least 1-1/2 hours before cutting.
- Keep refrigerated until ready to serve.
Notes
Candy may be frozen successfully if it's wrapped in foil, then stored in an airtight plastic container.
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Nutrition Information:
Yield: 80 Serving Size: 1Amount Per Serving: Calories: 153Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 25mgCarbohydrates: 18gFiber: 1gSugar: 16gProtein: 2g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
