Molly Yeh's Rocky Road Fudge | Girl Meets Farm | Food Network
Molly perfects this classic treat by adding mini marshmallows, walnuts and peanut butter!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Rocky Road Fudge
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 1 hr 25 min (includes cooling time)
Active: 20 min
Yield: 25 squares
Directions
Special equipment: a candy thermometer
Line an 8-inch square baking dish with parchment paper to overhang the edges by an inch.
Whisk the sugar and cocoa together in a medium saucepan. Whisk in the milk until smooth. Set the pot over medium heat, stirring to keep the mixture smooth, and bring to boil. Continue to boil, stirring the edges to keep from burning, until the mixture reaches 220 degrees F, about 60 seconds. (The mixture should be thick, smooth and glossy, not crystallized.) Remove from the heat and stir in the vanilla and salt, beating until smooth. Add the peanut butter and stir in, leaving pockets of peanut buttery goodness intact if desired. Let cool until warm but still stirrable, about 5 minutes. (You want the mixture to be soft enough that you can stir in the walnuts and marshmallows, but not so hot that the marshmallows melt entirely.)
Stir in the marshmallows and walnuts. Spread the mixture in the prepared pan and add the flakey salt and sprinkles. Let cool completely, about 1 hour. Cut into squares to serve. (To store, refrigerate in a covered container with parchment between the layers.)
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Molly Yeh's Rocky Road Fudge | Girl Meets Farm | Food Network
How to make rocky road
Discover how to make delicious rocky road in 15 minutes with this easy recipe. The best part? You can customise this slice with your favourite sweet or salty ingredients to make it unique, or wrap it up using festive wrapping and gift it to loved ones.
Find the recipe here:
How to make rocky road:
Step 1: Melt chocolate 0:03
Step 2: Add your favourite ingredients to melted chocolate 0:19
Step 3: Smooth mixture into your chosen mould 0:39
Step 4: Place in fridge to chill, slice 0:59
Step 6: Gift-wrap rocky road 1:09
Try one of our other Christmas desserts that make wonderful edible gifts:
Cherry shortbread cookies:
White Christmas fudge:
Gingerbread rum balls:
Christmas cookies:
Or, read our handy rocky road food guide here:
Find more Christmas dessert recipes here:
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Simple & Sweet Rocky Road Fudge
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Another Quick Tip to Make your day a little less complicated!
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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
MORE HOLIDAY VIDEOS
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Macarons
Caramels
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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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Rocky Road Peanut Butter Ball Fudge
This recipe has it all!
Super sweet, but yummy looking and tasty.
Makes a GIGANTIC pile of fudge. This freezes well so put some away for later or make a half recipe in an 8 x 11 inch pan or 8x8 inch square pan.
1/2 cup creamy peanut butter
2/3 cup powdered sugar
1/2 butter
3 cups granulated sugar
1 cup evaporated milk (not sweetened condensed milk)
Approx. 1 bag (10.5oz) miniature marshmallows DIVIDED (you need 3 cups for the fudge recipe and about another 1 1/2 cups for the topping, optional amount for topping)
1 cups semi-sweet chocolate chips (or any chocolate you want to use)
8 oz sweet baking chocolate
1 oz unsweetened baking chocolate
(**NOTE I used all semi sweet chocolate chips for this, about 13 oz, 2 cups in total)
1 tsp vanilla
2/3 cup dry roasted peanuts (I used the salted kind because I like the salty/sweet contrast)
Line a 9x13inch pan with foil and grease it. Let foil overhang on edges so you can pick the fudge up and out after it is set.
- combine peanut butter and powdered sugar in a medium sized bowl and mix until well blended (it will be fairly dry). Shape into 24 (I suggest more maybe 35 to 40?) balls and place balls in pan.
Evenly distribute them in the bottom of the pan to have peanut butter balls in every piece of fudge you cut later.
- In large sauce pan or dutch oven heat 1/2 cup butter, granulated sugar and milk over medium high heat until the sugar is dissolved. Heat to boiling, stirring constantly. Reduce heat to medium and boil uncovered without stirring for 3 minutes (use a timer if necessary) and then remove from heat.
-Stir in 3 cups marshmallows until melted, add chocolate chips, sweet chocolate and unsweetened chocolate stirring rapidly until all chocolate is melted and mixture is smooth. Stir in vanilla.
-Pour the mixture into the pan, over top of the peanut butter balls and gently even out the fudge with a spatula if necessary, quickly sprinkle on the peanuts and remaining marshmallows and press them down gently into the fudge so they stick.
Cool completely about 1-2 hours. Lift fudge out of pan using foil and cut into squares (8 rows x 6 rows is suggested by the recipe book)
Betty's Rocky Road Nut Clusters
Betty demonstrates how to make Rocky Road Nut Clusters. These are confections made of marshmallows and toasted almonds, covered with semi-sweet chocolate.
Rocky Road Nut Clusters
12-oz. package semi-sweet chocolate chips
½ cup slivered almonds
small amount of butter for toasting almonds
1 heaping cup of miniature marshmallows
In the top of a double boiler, melt a 12-oz. package of semi-sweet chocolate chips, stirring constantly. Remove from heat and set aside to cool. Melt a very small amount of butter in a small saucepan. Add ½ cup slivered almonds. Heat over low heat, stirring occasionally, until almonds are a light brown color. Do not let the almonds get dark brown. Remove from heat and set aside to cool. When ingredients are ready to make into nut clusters, gently stir marshmallows and almonds into cooled, melted chocolate. Stir until marshmallows and almonds are completely covered by the chocolate coating. Drop by teaspoonfuls onto pan lined with waxed paper. Chill in the refrigerator at least 15 minutes, or until firm. Remove from waxed paper and place them on a nice serving plate. For longer storage, place them in a sealed container in the refrigerator. These are great for snacking! I hope you enjoy the recipe! --Betty
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