Easy Rocky Road Fudge Recipe  (2024)

FAQs

What is the secret to good fudge? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Rocky Road is about as simple as candy recipes get. Melt chocolate. Stir in add-ins of choice. Marshmallows, raspberries and peanuts are classic.

If your fudge fails to harden in the fridge, it means that you probably didn't cook it to the right temperature. Fudge is a candy, and that means it is extremely picky about temperature - fudge must be cooked to precisely 237–239 degrees Fahrenheit so that sugar forms the desired consistency when cooled.

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

In both cases, sugar and cream must be brought to a boil by gently stirring, then—and this is very important—refrain from stirring again throughout the rest of the cooking process.

Only beat your fudge after it's cooled One of the mistakes people make with fudge is beating it too prematurely or over-beating it. If you start mixing the fudge shortly after it has crystallized, you'll find that the texture is grainy rather than silky smooth.

Don't stir the fudge while it is cooking. During the cooking process, very tiny crystals form from the sugar, giving the fudge its smooth texture. When you stir the fudge it encourages the sugar crystals to attach to each other and get bigger, or crystallize, which is what causes the fudge to become grainy.

Too Soft or Too Hard Fudge

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

In the UK, you might hear Rocky Road referred to as 'tiffin'. British tiffin tends to focus more on a medley of dried fruits nestled into the chocolate base. In contrast, American Rocky Road usually includes marshmallows and nuts.

Should Rocky Road be kept in the fridge? ›

Let the Rocky Road sit at room temperature (or place in the refrigerator) until firm and then cut into pieces. Rocky Road can be stored, in an airtight container, at room temperature for about a week or it can be stored in the refrigerator for about two weeks. Makes about 1 1/2 pounds (675 grams) Rocky Road.

Rocky Road is a chocolate-based ice cream flavor mixed with chopped almonds and marshmallow pieces.

You have one option to make it soft, which is you have to put the fudge pieces in a plastic bag along with the paper towel or a bread slice. Secure the bag and leave it overnight, next day you will get a softened fudge.

This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares.

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!