Rainbow Rocky Road Recipe | Cupcake Jemma
It's squishy, it's chewy, it's crunchy and it's colourful! It's the Rainbow Rocky Road and it is SOOOOO easy you could do it with your eyes closed (but don't try that , obvs)
600g white chocolate
200g mini marshmallows
90g dessicated coconut, toasted (in an oven for 5 mins at 180C is fine)
3/4 pack of Oreo cookies (about 9 cookies)
150-200g caramelised/toffee popcorn (homemade or from a packet!)
Extra 150g white chocolate
Candy colouring in various colours
Christmas Rocky Road Fudge | RECIPE
White chocolate peppermint fudge stuffed with Christmas candies to make THE BEST dessert you've ever made!
Ingredients
800g white chocolate
250g unsalted butter
½ cup corn syrup
3 tsp pure peppermint extract
300g mini marshmallows
1 ¼ cups Christmas-coloured candies (+ extra for topping)
½ cup macadamia nuts
candy cane and gingerbread man icing decorations
For the full recipe, go to my website:
More Recipe Ideas!
Candy Cane Rocky Road:
Raspberry Rocky Road:
Peanut Butter Rocky Road:
Mini Egg Rocky Road:
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xx
Cayla
For all of you who are amazing and have read this far, here is a clue for Tuesday/Thursday’s video: Jellies! (Sorry about the doughnuts - I mixed up the schedule, haha. Doughnuts are COMING VERY SOON!!)
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Rocky Road Candy | Premium Snack | Extremely Easy To Make With Only Three Ingredients
Published December 1, 2022
Fun recipe to make with less that half hour of preparation. Crunchy, marvelous texture and everyone will love this candy. An old fashioned classic recipe and makes a delicious treat and great for gift giving.
If you're in Oahu, Hawaii or Las Vegas, Nevada be sure to check out my PICKLE PASSION COOKBOOK in the library...it's free!!
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You can find this recipe under snacks.
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Simple & Sweet Rocky Road Fudge
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Betty's Rocky Road Fudge Bars
Betty demonstrates how to make Rocky Road Fudge Bars. This recipe is a favorite of my family, and it is also great for parties and potluck dinners.
Rocky Road Fudge Bars
Base:
½ cup butter
1 ounce (1 square) unsweetened chocolate
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
¾ cup chopped pecans
Filling:
8 ounces cream cheese, softened, reserving 2 ounces for frosting
¼ cup butter, softened
½ cup sugar
2 tablespoons flour
½ teaspoon vanilla extract
1 egg
¼ cup chopped pecans
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1 cup semi-sweet chocolate chips
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2 cups miniature marshmallows
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Frosting:
¼ cup butter
¼ cup milk
1 ounce (1 square) unsweetened chocolate
reserved 2 ounces cream cheese, softened
3 cups powdered sugar (confectioner's sugar or icing sugar)
1 teaspoon vanilla extract
In a large saucepan over low heat, melt ½ cup butter and 1 ounce unsweetened chocolate, stirring constantly until smooth.
Add 1 cup flour, 1 cup sugar, 1 teaspoon baking powder, 1 teaspoon vanilla, 2 eggs, and ¾ cup chopped pecans. Mix well and spread into a greased and floured 13-inch by 9-inch by 2-inch baking pan. Set aside. Next, make filling: In a small bowl, combine 6 ounces softened cream cheese, ¼ cup softened butter, ½ cup sugar, 2 tablespoons flour, ½ teaspoon vanilla extract, and 1 egg. Beat with an electric mixer for 1 minute at medium speed, until smooth and fluffy. Stir in ¼ cup chopped pecans. Spread over chocolate mixture in baking pan. Sprinkle evenly with 1 cup semi-sweet chocolate chips. Bake at 350 degrees (F) for 25 to 35 minutes, or until toothpick inserted in center comes out clean. Remove from oven and immediately sprinkle 2 cups miniature marshmallows over top. Return to oven and bake for an additional 2 minutes. Now, make frosting: In a large saucepan over low heat, combine ¼ cup butter, ¼ cup milk, 1 ounce unsweetened chocolate, and reserved 2 ounces softened cream cheese. Stir until well blended. Remove from heat. Stir in 3 cups powdered sugar and 1 teaspoon vanilla, until smooth. Immediately pour frosting over marshmallows and lightly swirl with knife to marble. Let cool at room temperature, and then refrigerate until firm. Cut into bar of size and shaped desired. Gorgeous and delicious! I hope you love these! --Betty ♥♥♥♥♥
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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
Homemade Eggnog
Caramel Popcorn
Homemade Andes Mints
Macarons
Caramels
Sugar Cookies
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
KITCHEN EQUIPMENT I USE
Candy Thermometer
gun thermometer
Kitchen Scale
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
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MY FILMING EQUIPMENT
FRONT - Nikon D610
50mm f/1.8G Lens
OVERHEAD - Sony a6300
SIDE - Sony a6300
18-105mm F4 lens
OVERHEAD TRIPOD - Manfrotto 420B combi-boom stand
Manfrotto 496RC2 ball head
Lavalier microphone
Zoom h1 recorder
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