Jessica’s 15-Minute Rocky Road Fudge

I’ve always loved the sweet tantalizing aroma that hangs heavily around a fudge shop. But, alas, I’ve never fallen very hard for the fudge itself.  I think it’s usually just too sweet for a girl like me.  My taste buds have always craved a depth of chocolate that has eluded me in these high sugar joints.

And then Jessica, a coworker of mine, brought a plate of her 15-Minute Rocky Road Fudge into the office one day.  She had cut the fudge into perfect little squares that showed off the goodies hiding within.  Those chocolatey squares were chock full of peanuts and marshmallows.  There was no holding me back from those beauties.  I had to give one a try.

And, wow, was I impressed!  THIS was the kind of fudge I had been craving.  The texture was dense and chewy, with pockets of salty crunchy peanuts and sweet soft marshmallows.  And the fudge flavor? It was sweet, but only just sweet enough.  Just perfect for a girl like me.

Jessica’s 15-Minute Rocky Road Fudge
(print recipe)

16 oz. semi-sweet chocolate, chopped fine
2 oz. unsweetened chocolate, chopped fine
1/2 tsp. baking soda
1/8 tsp. table salt
1 14-oz. can sweetened condensed milk
1 T. vanilla
1 c. mini marshmallows
1 c. chopped salted peanuts
1/2 c. semi-sweet chocolate chips

Cut a 12″ length of extra-wide heavy-duty aluminum foil and fold the edges back to form a 7″ width.  With folded sides facing down, fit foil securely into bottom and up sides of 8″ square baking pan, allowing excess to overhang pan sides.  Spray foil with nonstick cooking spray.

In a medium heatproof bowl, toss chocolates, baking soda, and salt until baking soda is evenly distributed.  Stir in sweetened condensed milk and vanilla.  Set bowl over 4-quart saucepan containing 2 cups simmering water.  Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.

Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes.  Stir in marshmallows, peanuts, and chocolate chips.  Transfer fudge to prepared pan and spread in even layer with spatula.  Refrigerate until set, about 2 hours.  Remove fudge from pan using foil and cut into squares.

To make a double batch:  Line 13″ x 9″ pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients.  When melting the chocolates, use a large heatproof bowl and Dutch oven containing four cups simmering water.

Source:  from the recipe box of Jessica Wilder, originally from Cook’s Illustrated

This recipe is part of my series, “Sweet (and easy!) Christmas Gifts From One Day in the Kitchen”.  You might also like these recipes – they’re great for gifting as well:

Ann’s Oven-Baked Caramel Corn

Hot Fudge Sauce

Chocolate & Candy Cane Dipped Marshmallows

Peg’s Spiced Nuts