Rocky Road Fudge
Calories:
Equipment
- 20cm x 20cm baking tin
Ingredients
- 500 g milk chocolate broken into pieces
- 397 g tin of sweetened condensed milk
- ½ teaspoon vanilla extract
- 100 g plain biscuits digestives or shortbread, chopped into small pieces
- 40 g mini marshmallows
Instructions
- Line a 20cm square baking tin with parchment paper, allowing some overhang for easy removal.
- In a heatproof bowl, combine the milk chocolate pieces and sweetened condensed milk. Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water. Stir continuously until the chocolate is fully melted and the mixture is smooth. Stir in the vanilla extract.
- Remove the bowl from the heat and leave the mixture to cool down a little bit, about 5 minutes.
- Gently stir in the mini marshmallows until evenly distributed. You can optionally save a few to poke into the top of the fudge. Next, gently fold in the biscuits.
- Pour the mixture into the baking tin, spreading it evenly to the edges and into the corners. Smoothing the top with a spatula. If you have put aside any marshmallows you can poke them across the top now.
- Cover the tin with some cling film and then place in the fridge for at least 2 hours, or until firm.
- Once set, lift the fudge out of the tin using the parchment overhang. Cut into squares and enjoy. To store the fudge, place it in an airtight container and keep in the fridge for up to 2 weeks.
Notes
Variations
- Use dark chocolate in place of milk chocolate for a richer taste.
- Add in some chopped nuts or dried fruit.
