Saturday, June 18, 2011
Rocky Road Fudge
For a recent brunch, Ellen and I decided to make an assortment of fudge to serve for dessert. We had a lot of fun creating different flavor combinations. I love the way rocky road fudge tastes and looks. Serving this one was a no brainier. We ran out of parchment paper and decided to go ahead with the fudge anyway. I DON'T recommended doing this. It took us forever to wedge that fudge out of the pan. LOL
3 C. semi-sweet chocolate chips
1 14 oz can of sweetened condensed (not evaporated) milk
2 Tbsp. butter
2 tsp. vanilla extract
1 C. marshmallow creme
1 C. chopped hazelnuts (reserve 1/4 cup for top)
Lightly grease a 9 x 9 inch loaf pan. Line with waxed paper or parchment paper, then lightly grease paper. Put chips, sweetened condensed milk and butter into a microwave safe bowl and microwave on high 1 to 1 1/2 minutes, stirring every 30 seconds, until just melted melted.
Stir in vanilla, and 3/4 cup of the nuts. Spread evenly in prepared pan. Pour six "blobs" of marshmallow creme on top of fudge and swirl into fudge with a knife. Sprinkle remaining nuts on top. Chill about 4 hours or until firm enough to cut. Lift waxed paper by ends onto cutting board. Cut fudge into 1 inch squares. Store in an air tight container and keep refrigerated until ready to serve.
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