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OCTOBER 1999
RECIPES

Kevin's S'Mores Indoors

Rocky Road Fudge

Baked Alaska

Polka Dots



Sweet Spot

 


Rocky Road Fudge

Tips: Ideal for kitchen novices and kids alike, this is quick and easy and very chocolatey. There are many ways to alter this to suit your tastes. For example, omit the marshmallows and add 1 to 1-1/2 teaspoons of pure peppermint extract, or to taste, for chocolate mint fudge. Omit the marshmallows and substitute chopped almonds for the peanuts, then add pure almond extract to taste (start with 1/2 teaspoon, stir in well, then taste a bit) for double almond chocolate fudge. The possibilities are limited only by your imagination! For microwave instructions, see the note at the bottom of the recipe.

  • 9 ounces semisweet chocolate, chopped or as good-quality chips
  • 9 ounces thin milk chocolate bars, broken up (or use good-quality chips)
  • 1 can (14 to 15 ounces) sweetened condensed milk
  • 1/4 cup (1/2 stick) unsalted butter, cut into pats
  • Few grains salt
  • 1 Tbsp. vanilla
  • 1 cup soft, fresh, miniature marshmallows
  • 1 cup unsalted, dry roasted peanuts

Line an 8 inch square pan (at least 1-1/2 inches deep) with heavy-duty aluminum foil (or use two sheets of regular-weight foil), shiny side up. Smooth out as many creases as possible. Set aside.

In large heatproof bowl, combine chocolate, condensed milk, butter, and salt. Place over simmering water on low heat (water should not touch bottom of bowl). With large spoon, stir often just until melted and smooth. Scrape bottom and sides of bowl occasionally with rubber spatula. Remove from heat and hot water. Mixture will be thick.

Stir in vanilla thoroughly. Now, working quickly, stir in marshmallows and peanuts just until evenly distributed. Turn into prepared pan; quickly spread level. Chill at least 4 hours.

With large, sharp, heavy, straight-edged knife, cut into 36 squares. Rinse knife blade under hot water and dry frequently. Wrap squares individually in plastic wrap (this helps to keep them from drying out). Store in refrigerator. Serve cold or allow to come to room temperature before eating.

36 squares

Note: To make this in the microwave, use a large microwaveable bowl. Combine chocolates, condensed milk, butter, and salt in bowl. Microwave at 50% (medium) power for 1-1/2 minutes. Stir very thoroughly. Continue to microwave at 50% (medium) power for short intervals, stirring well after each, just until mixture is melted and smooth. Proceed as above.


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