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Rocky road fudge
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delightful Rocky Road Fudge - Perfect for parties and gifting, yields 25 delectable pieces. Share the joy!
Ingredients:
  • Butter, to grease
  • 645g (3 cups) caster sugar
  • 100g dark chocolate, finely chopped
  • 375ml (1 1/2 cups) pouring cream
  • 60ml (1/4 cup) glucose syrup
  • Pinch of salt
  • 30g butter, chopped
  • 250.00 ml mini marshmallows
  • 125.00 ml salted peanuts, chopped
  • 50g white chocolate melts
  • 50g dark chocolate melts
Instructions:
  • Prepare the 20cm square cake pan by greasing and lining it. Grease the sugar thermometer with butter to prevent sticking - remember to wash and grease it regularly. Combine sugar, chocolate, cream, glucose syrup, and salt in a saucepan.
  • Cook the mixture over low heat, occasionally brushing the sides with a wet pastry brush for 15 minutes, or until all the sugar completely dissolves. Avoid any undissolved sugar to prevent the fudge from becoming grainy.
  • Heat the fudge mixture without stirring until it boils. Let it boil for 15-20 minutes or until the sugar thermometer reaches 116°C (soft ball stage).
  • In a stainless steel bowl set on a wire rack, gently pour the mixture without scraping the sides of the saucepan to avoid sugar crystals, and resist the urge to stir.
  • Allow the mixture to rest for 1 hour and 45 minutes to 2 hours until it reaches 40°C.
  • Stir with a wooden spoon using a lifting and folding motion until the mixture thickens, firms up, and becomes well combined (about 3-4 minutes). The fudge mixture should reluctantly fall off the spoon. Mix in mini marshmallows and peanuts.
  • Pour the mixture into the pan and level it. Melt the white chocolate melting wafers and drizzle over the fudge. Repeat the process with the dark chocolate wafers. Let it sit at room temperature for 8 hours until set. For easier cutting, refrigerate for 1 hour before slicing into uniform pieces with a hot, dry knife.

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