Rocky Road Fudge
Ingredients
- 200 gDark chocolate (finely chopped)
- 195 gWhole sweetened condensed milk
- 15 gUnsalted butter (in small pieces)
- 0.5 tspVanilla extract
- 50 gWalnut kernel (coarsely crushed)
- 75 gMarshmallow (cut into small cubes)
Method
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.
- 1
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
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
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 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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight container in the refrigerator for up to 2 weeks.
