Wednesday, December 16, 2015

World's Best AND Gooiest Rocky Road Fudge - 52 Cookie Recipes

OK, this one comes with a bit of an explanation.  Recently I was talking with friends and we were reminiscing about the HARD AS CONCRETE Fudge of our youths.  I haven't seen that version of fudge for years and frankly, as much as I like "Old School" recipes, if I had that one I would make that big red circle and slash mark through it.

The consensus around the table was that the softer and gooeier the better.

So, I was asked to make a plate of the gooiest possible fudge.  The request was for one that would look like fudge but had to be eaten with a spoon.

And here it is...

The trick was to add additional Sweetened Condensed Milk.

I decided on a Rocky Road Fudge to add the Walnut savory taste that would hopefully cut into the added sweetness.

And worked like a charm!  What you see in the photos was the aftermath of the initial serving.  The rest I popped back in the fridge and even after a three day chill, the gooieness of the recipe held firm.

Now, I'm not saying I would make this fudge over and over but it sure does come in handy when you have that friend that requests yu NOT make the hard fudge of his youth...


 OK... Here's what I did...

World's Best AND Gooiest Rocky Road Fudge

  • 2-1/2 Cups Sugar
  • 1/2 Cup Butter
  • 1 Can (12 OZ) Evaporated Milk
  • 1/2 Jar _about 1 Cup) Marshmallow Fluff
  • 1 Bag (12 Oz) Semisweet Chocolate CHips
  • 1 Cup Chopped Walnuts
  • 1 tsp Vanilla
  • 2 Cups Miniature Marshmallows
Cooking Directions
  1. Prepare a 9X13 Casserole Pan with Non-Stick Spray.
  2. In a large Saucepan, heat Sugar, Butter and Evaporated Milk over medium heat, stirring constantly until mixture comes to a boil. Continue to boil for 5 minutes, again stirring constantly. Remove from heat.
  3. Stir in the Marshmallow Fluff and Chocolate Chips. Continue to stir until smooth and evenly mixed.
  4. Add Walnuts and Vanilla. Take a breath, and get the (X!# pan close. Quickly fold in the Marshmallows (you do not want to over mix or they will melt completely).
  5. Quickly spread in pan, cool completely in the fridge until thoroughly cool.
  6. Refrigerate for at least an hour (preferably overnight).
  7. Cut and serve chilled (with a spoon), serve with a cold glass of Milk and ENJOY!!!


So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 
Stop on by, there's always a new cookie in the cookie jar!


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