Recipes
Rocky Road Fudge
This smooth fudge is filled with chewy marshmallows, chunks of shortbread and sticky cherries. Perfect for sharing and gifting.
397g condensed milk
400g milk chocolate
25g unsalted butter
1 tsp vanilla extract
125g icing sugar
125g mini marshmallows
125g shortbread chopped into chunks
100g glacé cherries chopped
100g Crunchie bars chopped
Follow The Steps
Grease and line a 23cm x 23cm tin.
Chop up the chocolate and add to a pan along with the condensed milk, vanilla extract and butter.
Melt on a low heat, stirring often so that the chocolate doesn’t stick to the bottom of the pan and burn.
Once melted, sieve the icing sugar into the pan and mix well. It may need some beating to ensure the sugar does not stay in small lumps.
When cool enough, pour in the chopped Crunchies, most of the marshmallows, cherries and shortbread (keeping some for the top) and mix until well combined.
Pour this into the lined tin and smooth over the top.
Press the remainder of the marshmallows, shortbread and cherries on to the top of the fudge.
Place in the fridge for a minimum of four hours to set.
Once set, remove from the tin and cut into small squares.
Place back in the fridge to finish setting for another two hours.
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