Rocky Road Fudge
This is the gift that I made for all of the assorted teachers/therapists/aids/helpers of my boys. When I added up how many gifts I wanted to give, well, I figured out that I was going to have to make something. Truthfully, I would rather give gift cards — not out of laziness — but because I think that gift recipients would find them more pleasing. You know, everyone doesn’t like fudge. But, seeing as how I’m not wealthy, this was my option. And it is really good. The bonus is that you get a real arm workout — candy makers must have arms of steel.
Makes about 2 1/2 pounds
11.5 ounces bittersweet chocolate chips (a whole bag of Ghiradelli)
5 ounces semisweet chocolate chips (a little less than half a bag)
2 ounces unsweetened chocolate , cut into small chunks
1/2 teaspoon baking soda
1/8 teaspoon table salt
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup mini-marshmallows
1 cup cocktail peanuts, salted
1/2 cup semisweet chocolate chips
1. Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
2. Pulse chocolate chips and unsweetened chocolate in a food processor until the chocolate is uniformly processed into little round pieces about the size of small popcorn kernels. Then, transfer the processed chocolate into the top of a double boiler and stir in the baking soda and salt until evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in marshmallows, peanuts, and chocolate chips. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.
Yield: 64 pieces