I’ve always had an obsession with Rocky Road ice cream. The sweetness of the marshmallows and the saltiness of the nuts combined with the creaminess of the chocolate provide the sweet and savory combo I adore so much. When I found out it was National Fudge Day, I decided to reconstruct my favorite ice cream flavors into this delicious Rocky Road Fudge.
Our Brix Rocky Road Fudge is an easy, decadent treat you can enjoy at home or gift to loved ones for special occasions. The recipe is fast, delicious and packs a serious flavor punch when you’re craving that sweet-and-salty flavor combination.
I like to use our 54% Smooth Dark Chocolate for this recipe, but feel free to substitute based on whichever variety you prefer or have in the pantry. This recipe requires just a handful of ingredients and is quick and easy to prepare. And it requires no baking for these hot summer days. Happy National Fudge Day!
Ingredients & Instructions:
12 oz Brix Smooth Dark Chocolate 1 can Sweetened Condensed Milk
2 T. Butter (softened) 5 1/2 c. Mini Marshmallows
1 1/3 c. Dry Roasted Peanuts (lightly salted)
Fracture Brix and give the peanuts a rough chop (I prefer pieces of nuts instead of whole ones, but you can leave them whole if you prefer). In a medium saucepan, combine chocolate, milk and butter. Place over low heat and stir until melted and well combined. Remove from heat and add marshmallows and peanuts, gently folding into the chocolate mix. Line a 9 x 13 baking pan with wax or parchment paper (no foil) and spread chocolate into an even layer. Chill for at least 3 hours in the refrigerator. Cut into 1″ squares and enjoy!
(Store in an airtight container for up to two weeks).