FEBRUARY 12, 2012
I don’t make a lot of fudge. Not sure why? It’s easy, it calls for very few ingredients. I don’t have to turn on the oven and I can make it(in minutes) using pantry staples.
Valentine’s Day is tomorrow and although we made bottles of raspberry vinegar to give to a select few, we still had a few more people we wanted to share our love and appreciation with. I had big plans; english toffee, carmelo’s, using some homemade marshmallows that I had in the freezer, and chocolate bark. Yet, this weekend, came and went, starting Friday night dinner with friends, Saturday included Synagogue in the a.m., lunch with Sylvie, Xiaolu, and Carrie, Isaac’s basketball game, and a mini photo shoot for friends. Sunday was spent celebrating Isaac’s 11th birthday with 30 of his “closest friends”. Not much energy left to make all the candy I had hoped for.
I have not made this particular fudge recipe in over 3o years. I had gotten it from a friend in college and it was the first time I had used marshmallows in the cooking process. Shame on me for forgetting how wonderfully rich and creamy this candy is. Adding homemade marshmallows and marcona almonds was key – can you say fan-f’n-fantastic?
Two big batches of this fudge, was all we really needed to show the grandma’s, Eli’s teachers, and a couple of friends that we love them not only on V-day, but every other day of the year!
Rocky Road Dark Chocolate Fudge
yield: about 80-1″ pieces
14 oz. organic, whole cane sugar
6 1/2 oz. homemade evaporated milk
9 oz. homemade marshmallows, cut into small cubes, divided
4 oz. unsalted butter(cut into small cubes), room temperature
12 oz.bittersweet chocolate(I used Callebaut), chopped fine
1/2 tsp. espresso powder
5 oz. marcona almonds, chopped
• prepare a 7″ x 11″ glass baking dish. coat lightly with butter. line a piece of parchment inside pan and coat the parchment with a little butter. set aside.
• in a large, glass bowl, combine the butter, chocolate, and espresso.
• place sugar and evaporated milk in a glass bowl set over simmering water. when sugar has melted, add 5 ounces of the homemade marshmallows. stir every 5 minutes until marshmallows have melted, this should take approximately 25 minutes. when all the ingredients are combined and the consistency is thick and creamy, remove the bowl from the pan.
• pour the hot liquid over the chocolate mixture. stir until all the ingredients are melted and combined.
• add the remaining 4 ounces of marshmallows and the almonds. mix thoroughly.
• pour into prepared baking dish.
•refridgerate until set, about 2 hours.
• cut into once inch squares and pack up immediately, otherwise you might find yourself eating the whole tray, one square at a time!