Quick Crunchy-Munchy Rocky Road Faux Fudge |
Author: Nancy Baggett
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce package semisweet chocolate morsels
- 2 ounces unsweetened chocolate, chopped
- 3 to 4 cups mini-marshmallows, as desired
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans, or a mix of nuts
- 1 cup semisweet chocolate mini-morsels
- Line an 8-inch square pan with aluminum foil, allowing it to overhang on 2 sides. Place condensed milk in a 2-quart saucepan over medium heat just till hot, stirring. Add chocolate morsels and unsweetened chocolate chunks. Lower heat to very low and warm, stirring, just until chocolate melts.
- Remove from heat; stir in marshmallows, vanilla, nuts, and chocolate morsels until evenly incorporated and marshmallows just begin to melt. Immediately turn out into pan. Smooth surface with a lightly greased table knife. With lightly greased hands, press mixture into pan until smooth and compact. Let stand on a wire rack until completely cooled. Refrigerate about an hour before cutting. Lift fudge slab from pan; peel off foil. If desired, trim off and discard uneven edges of slab. Using a sharp knife, cut slab crosswise and lengthwise into 1- by 2-inch pieces (or as desired). Pack airtight with wax paper between layers.
Recipe by KitchenLane at http://kitchenlane.com/2008/09/quick-rocky-road-faux-fudge.html
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