This fudge is “dark chocolate deliciousness” and it is the perfect combination of flavours and textures. It is loaded with dark chocolate, marshmallows and toasted walnuts.
Every Christmas I include this fudge in my baking line-up and with the addition of glazed cherries it makes it festive. The fudge gets rave reviews and every time I serve it I get requests for the recipe. It is incredibly easy to whip up, so it is perfect for this busy time of year. I hope you love it as much as I do!
Christmas Rocky Road Fudge
This is a really delicious fudge that I prepare with all of my Christmas baking.
Ingredients
- 1 cup (250 grams) dark chocolate
- 1 cup (250 grams) semi dark chocolate
- You can substitute milk chocolate
- 3/4 cup butter
- 2 tablespoon honey
- 1/2 cup Rice Krispies
- 1/2 cup walnuts (toasted and crushed)
- 1/2 cup mini-marshmallow
- 1/2 cup red glacéd cherries
Instructions
- Chop both types of chocolate into small pieces or use chocolate buttons made for melting.
- Put the chocolate into a heavy-based pan to melt with the butter and honey over a gentle heat. Or use a Bain-marie (a bowl over a pot of boiling water) to melt the chocolate.
- Toast the walnuts in a dry saucepan and let them cool. Put the walnuts into a freezer bag and smash them with a rolling pin so you get different-sized nut pieces.
- Take the chocolate off the heat, add the Rice Krispies, nuts, whole glacé cherries and mini-marshmallows.
- Turn carefully to coat everything with the chocolate mixture.
- Line a 9 1/4 x 12 inch cookie tray with tin foil. Spread the fudge mixture on the tray, smoothing the top as best you can.
- Refrigerate the fudge until it is firm enough to cut, which will take about 3 hours. Then take the set block of rocky road out of the foil tray ready to cut. Cut into equal squares.
- The fudge can be stored in an airtight container in a cool place for up to 1 week.
- You can freeze the fudge for up to a month.
Notes
Enjoy!
Tried this recipe?Let us know how it was!
