NO FAIL Rocky Road Fudge!! So Easy
#nobake #nofail #christmascookies #rockyroad
This fudge is So Easy! Please subscribe, share and like this video:) Please leave comments and questions down below.
OMG!!! The flavors in this fudge are SO delicious:)
All you need is a microwave!
Ingredients:
2 1/2 cups mini marshmallows divided
12 oz of semi sweet chocolate chips
12 oz of milk chocolate chips
1/2 cup creamy peanut butter
1 1/2 cups chopped peanuts or walnuts
Line a 8x8 baking dish with parchment paper or for thinner fudge use 9x13 dish.
Line the bottom of baking dish with 1 cup of the mini marshmallows.
In a large microwavable bowl, combine both chocolates and peanut butter. Microwave
for 30 second intervals stirring after each interval. When mixture is smooth, fold in
remaining mini marshmallows and the nuts.
Pour mixture over marshmallows in baking dish and refrigerate until firm. Cut into small square pieces and enjoy!
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How to make Homemade Fudge - four ways - butterbeer, peanut butter, rocky road and microwave fudge
Four ways to make fudge - microwave and stove top fudge - you can use any of these fudge recipes/techniques to create any flavor of fudge.
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Does it get better than holiday baking? And candy making isn't as hard as you'd think!
MICROWAVE FUDGE
printable recipe
3 C chocolate wafers
14 oz sweetened condensed milk
1/4 C butter
1 C chopped pecans (optional)
2 tsp vanilla
Place the chocolate, milk, and butter in a microwave safe bowl.
Microwave on high for 1 min. Stir if it's still not smooth microwave another 30 seconds.
Then stir again, when it's smooth add the vanilla and pecans,
Stir one last time and pour into a 9x9 pan.
Refrigerate 4 hours
BUTTERBEER FUDGE
printable recipe
Butterscotch layer
1 jar Butterscotch ice cream Topping
2/3 Jar marshmallow cream (4.6 oz)
16 oz white chocolate chips (2 full cups)
Creamy layer
1/2 jar Marshmallow ice cream Topping
1/3 Jar marshmallow cream (2.3 oz)
8 oz white chocolate chips (1 full cup)
first layer
Pour the butterscotch topping in to a sauce pan and bring to a boil and heat to soft ball stage - 237 degrees F (adjust to your altitude)
add the marshmallow cream, stir until it's melted and take off the heat
stir in the white chocolate chips, once melted pour into a 9x9 glass pan (buttered or parchment paper)
second layer
Pour the marshmallow topping in to a sauce pan and heat to soft ball stage (237 degrees F - adjust to your altitude)
add the marshmallow cream, stir until it's melted and take off the heat
stir in the white chocolate chips, once melted pour over the first layer
refrigerate 4 hours
ROCKY ROAD FUDGE
printable recipe
20 oz chocolate - bars, or wafers
12 oz semi sweet chocolate chips
1 C butter
4 C sugar
2 1/2 C mini marshmallows
2 1/2 C mini marshmallows - Frozen
2 tsp vanilla
8 oz pecans chopped
1 can evaporated milk
first place half the marshmallows in the freezer
in a large bowl add the chocolate and butter and set it aside
in a saucepan combine sugar, evaporated milk and bring to a boil and heat to the softball stage - 235-240 degrees F - (remember to adjust to your altitude)
once it's up to heat add the regular mini marshmallows and stir until melted
take off the heat and pour over the butter/chocolate
stir until the chocolate is melted and it starts t lose it's shine.
add the vanilla and stir
add the pecans and stir
add the frozen marshmallows and stir
pour into a buttered (or parchment papered) 9x13 pan
refrigerate 4 hours
PEANUT BUTTER FUDGE
printable recipe
3 C sugar
¾ tsp salt
1 C evaporated milk
6 Tbsp butter
1 ½ C peanut butter (crunchy or creamy)
1 tsp vanilla
Bring the sugar, salt, milk and butter to a slow boil.
Over medium heat boil it about 6-8 mins until it reaches softball stage 235-237 degrees F (don't forget to adjust for your altitude - or it should ball up in cool water.)
Take off the heat and stir in the peanut butter and vanilla
Stir until it cools down a bit and is nice and thick
Pour into an 8x8 pan and refrigerate 4 hours
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ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
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Easy, 2 Ingredient No-Fail Fudge || What's Cookin' Wednesday
#BettyCrocker #ChristmasFudge #SwirlFudge #3Ingredient
Confession time... I can not make fudge! Seriously! Everytime I try an old fashioned recipe... I end up with Fudge Sauce! It never sets up. So I love these sort of faux fudge recipes, all the great taste and texture of fudge but comes out great everytime!
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Peanut Butter Rocky Road Fudge Recipe - Amy Lynn's Kitchen
This delicious, creamy and crunchy peanut butter rocky road fudge is easy to make. It combines milk chocolate and butterscotch chips, peanut butter, mini marshmallows and peanuts to make a sweet treat!
Get the printed recipe here:
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INGREDIENTS:
6 ounces milk chocolate chips
6 ounces butterscotch chips
1/2 cup peanut butter
3 cups mini marshmallows
1/2 cup peanuts
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#fudge #rockyroad #bloopers
Happy Cooking!
xoxo Amy
ROCKY ROAD CANDY | Classic Recipe for Edible Gift | Easy DIY
Classic ROCKY ROAD CANDY!! Perfect for your holiday gathering or to give as a homemade gift!! Recipe below...
ROCKY ROAD CANDY
Line a 13X9 baking pan with lightly buttered foil, wax paper, or parchment paper. Set a side.
1 (10 or 12 ounce) package bittersweet chocolate chips or semi-sweet chocolate chips
2 tablespoons salted or unsalted butter, cubed
1 (14 ounce) can sweetened condensed milk
2-1/2 cups lightly salted dry-roasted peanuts, or substitute with pecans, walnuts, or mixed nuts
1 (16 ounce) package miniature marshmallows
1. Add chocolate chips and butter into a large microwave-safe bowl. Microwave on defrost for 30 seconds. Stir. Microwave an additional 30 seconds. Stir. If chocolate chip have not melted microwave an additional 15-30 seconds. The residual heat will continue melting the small bits of chocolate.
2. Stir in sweetened condensed milk until glossy and smooth.
3. Add peanuts and marshmallows. Stir until well coated.
4. Pour evenly into prepared baking dish.
5. Refrigerate, uncovered, for 1-2 hours or until chocolate has set.
6. Remove from baking pan. Cut into desirable squares.
TIPS: Store in an airtight container up to 2 weeks in the refrigerator.
~~~ENJOY your homemade ROCKY ROAD CANDY~~~
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How to Make Peanut Butter Fudge | Only 4 Ingredients
You can print the FULL recipe here:
In this episode of In the Kitchen with Matt I will show you how to make Peanut Butter Fudge. This easy homemade peanut butter fudge recipe only requires four ingredients! It is a twist on the classic chocolate fudge, which is so yummy around the holidays or any time really. If I can make it, you can make it, let's get started! :)
Don't forget to subscribe to my channel and check out my other videos!
If you have any questions, comments, or requests leave them down below and I will get back to you as soon as I can.
Print this recipe and others here:
Ingredients:
1/2 cup of milk (whole, 2%, 1%, etc.) (125mL)
2 cups white granulated sugar (400g)
1 tsp. vanilla extract (5mL)
3/4 cup of peanut butter (195)
Tools:
8x8 pan
parchment paper
saucepot
wooden spoon
spatula
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