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rocky road fudge on a serving plate
cookingwithmykids

Rocky road fudge

ROCKY ROAD FUDGE IS A DELICIOUS MIXTURE OF SMOOTH CHOCOLATE FUDGE FILLED WITH BISCUIT PIECES AND MARSHMALLOW (AND ANYTHING ELSE YOU LIKE!)
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Prep Time 20 minutes
Setting time 2 hours
Total Time 2 hours 20 minutes
Servings: 25
Course: Afternoon tea, Dessert
Cuisine: American, British
Calories: 190
Ingredients Equipment Method

Ingredients
  

  • 500 g (3 cups) milk chocolate
  • 397 g tin condensed milk
  • ½ teaspoon vanilla extract
  • 125 g (1 ¼ cups) plain biscuits eg Digestives or Graham Crackers
  • 50 g (1 cup) mini marshmallows

Equipment

  • 8 inch baking tin
  • Digital scales
  • Measuring cups
  • Heatproof bowl
  • measuring spoons
  • Spatula

Method
 

  1. Line an 8 inch (20cm) square baking tin with baking or parchment paper. Leave a bit of an overhang to help you remove the fudge from the tin later.
MELT THE FUDGE INGREDIENTS TOGETHER
  1. Weigh the chocolate out, break it up and add it to a heatproof bowl.
    Pour in the condensed milk.
    Finally, add the vanilla extract.
  2. Put the bowl over a pan of simmering water (a double boiler).
    Melt everything together, stirring all the time until it comes together in a nice smooth consistency.
PREPARE THE ROCKY ROAD FILLING
  1. While the fudge is melting, measure out the biscuits and break them into small pieces.
    Measure out the mini marshmallows.
MAKE THE ROCKY ROAD FUDGE
  1. Keep some of the marshmallows and crushed biscuits back to add to the top of the fudge (or if you have spare ones, you can just add extra.)
  2. Remove the fudge from the heat and add the crushed biscuits. Stir it all in so they are mixed through. Leave the fudge to cool for 5-10 minutes then add the mini marshmallows. (If you add them straight away, they're likely to melt). Stir them through.
  3. Pour the rocky road fudge into your prepared baking tin. Smooth it down with a spatula or the back of a spoon, being sure to push it into the corners.
  4. Sprinkle the remaining biscuits / marshmallows on top. Press them in gently so they stick to the fudge.
    Leave the rocky road fudge to set.
  5. Cover your fudge in cling film/ glad wrap and leave it to set. Once it has cooled down a bit, pop it in the fridge for a few hours to set completely.
  6. Once it has firmed up, cut it into small pieces with a sharp knife.