Monday, April 16, 2012

Rocky Road Fudge

Rocky Road Fudge!
I am so excited to be posting my first ever attempt at 
Rocky Road Fudge!
So, I guess we can call this,
Rocky "Road Test" Fudge! (sorry so lame)
Growing up, watching my Mom make candy was some of my favorite times...and she made it a lot!
My Mom IS the "Fudge Queen".
 Her specialty (or my favorite) is still
Peanut Butter Fudge.
I'm getting ever closer to 50..and I'm still not brave enough to try making it..maybe soon though. ;o)
Well, my hubby bought me a bar of  Scharffen Berger
chocolate, and I've been wanting to use it in a brownie recipe..but instead, I'm making this!
Yummy Rocky Road Fudge w/Toasted Pecans!
Today happens to be an overcast and slightly drizzly day here in Georgia. And so, I'm breaking one of the aforementioned Queen's candy making rules.."Do Not make cooked candy on a rainy day." My hubby thinks this is an Old Wives' Tale. Well, we'll see if it holds true!
 To toast pecans, spread nuts on a baking sheet prepared with with non-stick spray. 
Bake @ 350 for 5 minutes.
Coarsely chop the pecans..
..and chop up the chocolate.
To begin your candy, cut up the butter and place
in a saucepan..
 ..add the sugar and sea salt.., the half and half.
 Combine these four ingredients and cook on
medium-high till it comes to a full rolling boil, stirring constantly. Boil for 5 minutes.

 Stir in chocolate until melted. 
Add nuts and marshmallows stirring until combined.
 Pour into buttered 8 inch dish.
Mine may not have turned out the prettiest..
maybe due to the humidity? 
However, it was pretty tasty!
 Chill 2-4 hours. Cut and Enjoy!
This is a very rich and yummy fudge!

Rocky Road Fudge
(adapted from Food Network TV)
1/3 cup unsalted butter (cut into pieces)
1 cup half and half 
1 1/2 cups granulated sugar
1/4 teaspoon sea salt
9.7 oz Scharffen Berger semisweet dark chocolate bar ( i used 62% cacao) chopped
2 1/2 oz Ghirardelli  premium baking bar  
(5 squares from a 4 oz bar of 60% cacao) chopped
1 cup mini marshmallows
1 cup toasted pecans ~ chopped

To toast pecans, spread nuts on a baking sheet prepared with non-stick cooking spray.
Bake @ 350 for 5 minutes.

Combine butter, sugar, half and half and sea salt in a medium saucepan. Bring to a hard boil for 5 minutes, stirring constantly.
Remove from heat, stir in chocolate until melted. Add nuts and marshmallows stirring to combine.
Pour into 8 inch square buttered dish. 
(or sprayed with non-stick spray)
Chill 2-4 hours. Cut & devour!
 I do believe it turned out pretty good!

Happy Candy Making
Sugartown Sweets!
Thank you for stopping by my blog today.
Let me know what you think by leaving a comment.


  1. Oh my goodness!!! And, I just went on a diet today!! These look divine!! :)