Yield: Yields twenty-five 1-1/2-inch pieces.
What could possibly be better than creamy chocolate fudge? The answer: creamy chocolate fudge with marshmallos and almonds.
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Lightly butter the face of a candy thermometer and set aside.
Put the sugar, cream, chocolate, corn syrup, instant coffee, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.
Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours.
Meanwhile, line the bottom and sides of an 8×8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.
Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. After beating the fudge, stir 2 cups mini marshmallows and 1-1/3 cups toasted slivered almonds. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.
Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.
The fudge will keep for a week to 10 days stored in an airtight container at room temperature.
Web extra: CooksClub members can watch a video of Nicki Sizemore demonstrating the art of making smooth chocolate fudge from scratch.
This Rocky Road Fudge is the best, I added the espresso powder mentioned in the directions and wow gives it a great flavor!
This fudge is THE BEST! I'm making it for the 3rd time tonight. I think they forgot to put in how much instant coffee, so I just added about a teaspoon. I also added some vanilla bean scrapings. Yes it takes work. I'm sure there are easier fudge recipes out there. But this stuff is smooth, creamy, and perfect.
WAAAAAAYYYYY to complicated. What the hell was the coffee part for?
Best tasting smoothest fudge ever! Be sure to follow the directions like a scientist ;o) It took me 2 tries to get it right since they didn't have heavy cream at the local store, so I used half and half as well as chocolate that had been in the fridge and had bloomed as a result. This lead to unsalvageable fudge. When I followed directions explicitly, the result was perfection. Everyone loved the rocky road. I also made plain and added peanut butter before beating which was also amazing.
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