Rocky Road Fudge

A dense, melting block that gives way to the bite, dotted with springy marshmallows and crunchy walnut halves. The chocolate is glossy, with a rich and creamy texture.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 612
• Protein: 9 g
• Carbs: 69 g
• Fat: 32 g

Ingredients

• 200 g Dark chocolate ( finely chopped )
• 195 g Whole sweetened condensed milk
• 15 g Minimum butter sweet ( in small pieces )
• 0.5 tsp Vanilla extract
• 50 g Walnut kernel ( coarsely crushed )
• 75 g Marshmallow ( cut into small cubes )

Instructions

1. Melt the base

   In a heavy-bottomed saucepan, combine the chopped dark chocolate and condensed milk. Heat over very low heat, stirring constantly with a spatula. The mixture should become smooth, glossy, and pull away from the sides.

2. Bind with butter

   Off the heat, stir in the butter pieces and vanilla extract. Mix vigorously to achieve a perfect emulsion. The mixture should be supple and homogeneous.

3. Fold in inclusions

   Let cool slightly so as not to melt the marshmallows. Add the crushed walnuts and marshmallows. Mix gently to coat each piece thoroughly without crushing them.

4. Pour and set

   Pour into a lined mold. Smooth the surface. Tap the mold on the counter to remove air bubbles. Let set in the fridge for at least 4 hours until the fudge is firm to the touch.

Chef's tips

• Use chocolate with at least 60% cocoa to balance the sweetness of the condensed milk.
• Don't skip the chilling step; it's what ensures a clean cut with the knife.

Storage

Store in an airtight container in the refrigerator for up to 2 weeks.