15-Minute Rocky Road Fudge
15-Minute Rocky Road Fudge
Traditional fudge can be unwieldy and unpredictable to make. At a minimum, it needs a cool, dry kitchen and a precise digital thermometer. We reimagined this recipe to make it reliable and simple, using three key ingredients: sweetened condensed milk, unsweetened chocolate, and, surprisingly, baking soda. We found that a little baking soda reacted with the acids in the chocolate, altering the pH and making the fudge firmer and lighter.
Line 13- by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.
Traditional fudge can be unwieldy and unpredictable to make. At a minimum, it needs a cool, dry kitchen and a precise digital thermometer. We reimagined this recipe to make it reliable and simple, using three key ingredients: sweetened condensed milk, unsweetened chocolate, and, surprisingly, baking soda. We found that a little baking soda reacted with the acids in the chocolate, altering the pH and making the fudge firmer and lighter.
- 16 ounces semisweet chocolate, chopped fine
- 2 ounces unsweetened chocolate, chopped fine
- 1/2 teaspoon baking soda
- 1/8 teaspoon table salt
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 cup mini-marshmallows
- 1 cup chopped salted peanuts
- 1/2 cup semisweet chocolate chips
- Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
- Toss chopped chocolate bits, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
- Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in marshmallows, peanuts, and chocolate chips. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.
Line 13- by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.
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