Skaarup Fudge
DEDICATED TO TP SKAARUP AND HIS RECIPES
ROCKY ROAD FUDGE RECIPE
SKAARUP'S ROCKY ROAD FUDGE
© 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
rights reserved.

A favorite with the kids! Made the same as Skaarup’s Fantasia
Fudge but with three small differences: (1) Omit the unsweetened
chocolate, (2) add 1.5-2 cups of miniature marshmallows, and (3)
a different way of mixing of the Helpers just before casting.

    1/2 cup Butter
    2 1/2 cup Sugar (extra-fine granulated preferred)
    5 oz. Evaporated Milk (one small can)
    12 oz Semi-Sweet Chocolate Chips (Hersheys or Nestle)
    2 cup Miniature Marshmallows (about half a bag)
    7 oz. Marshmallow Creme/Fluff (1 Jar)
    (may substitute 2 cups mini-marshmallows)
    1 cup Walnuts (chopped)
    1 tsp Vanilla Extract

Directions:
Line a 9” x 9” pan with aluminum foil and set aside. Place
chocolate chips, vanilla, and marshmallow cream into a 3-quart
saucepan and set aside. Chop walnuts and set aside. Heat milk at
Medium setting until warm then add sugar. Bring to a rolling boil
(Medium-High), stirring constantly with a wooden spoon. Continue
to boil for 7 full minutes -or- if using a candy thermometer continue
boiling until the boiling temperature reaches 235°F but do not
exceed 9 minutes rolling boiling total. Remove from heat and add
butter. Stir until dissolved (but no more than 30 seconds).

Pour hot mixture over chocolates, vanilla, and marshmallow cream
without scraping the sides of the hot saucepan. Mix until the
chocolates are melted. Add walnuts and mix again. Immediately
before casting add the mini-marshmallows, fold in 2-3 times
(edges of the marshmallows will start to melt), then cast into
prepared pan. Not all of the mini-marshmallows will be covered
with fudge. Cool at room temperature. Chill in refrigerator prior to
cutting. Remove from pan, remove foil, cut into squares.

Any Variation can be used to create Rocky Road Fudge. White
Rocky Road?!? Experiment.

If you’re concerned about your mini-marshmallows might melt too
fast (they won’t) then you can put the marshmallows covered in the
refrigerator. Take out of the refrigerator immediately before mixing.
You can also cover any exposed marshmallows with your wooden
spoon following casting.

All the marshmallow creme and mini-marshmallows make this
recipe very sensitive to too much sugar. Be sure to limit your sugar
to a maximum of 2.5 cups.

Some prefer a smoother texture marshmallow instead of the mini-
marshmallows. If you want a marbled, creamy variation, make as
usual but instead of 2 cups of mini-marshmallows, mix in 7 oz. of
marshmallow cream immediately before casting. Fold over 3-5
times then cast. Will need to be cut when cool then refrigerated so
that the marshmallow cream won’t run (runs at room temperature).

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