Thursday, January 13, 2011

Kids Cooking Thursday: Rocky Road Fudge

A combination of three different variations of this recipe, the kids and I made this for DP's birthday. Normally I make him Rocky Road Ice cream for his birthday, but with the the heat of the kitchen in this sudden Summer swelter, I thought I'd try something different for a change.

Rocky Road Fudge
3 cups chopped chocolate (we used 1 cup chopped Tobelerone, 1 cup 70% dark and the other 50% dark)
1 cup chopped (or mini) marshmallows
1 can sweetened condensed milk
4 Choc Ripple biscuits, crushed roughly (any creamless chocolate biscuit would do)
1/4 cup chopped glace cherries
1/4 cup extra chopped marshmallows

Place the chocolate, 1st cup masrhmallows and condensed milk in a large, microwave proof bowl. Heat for 2 minutes on MED. Line a jelly roll pan with baking paper.
Remove bowl from microwave and stir. Continue heating on HIGH for 30 second bursts until the chocolate is all melted and the marshmallow has mostly mixed in. Add the rest of the ingredients (marshmallows last) and stir through thoroughly. Pour into lined tin, and refrigerate until set, about 2 hours.

Remove from pan and place on a chopping board. Peel the paper off and cut into small squares. Store covered in the fridge. If the fudge is sticky and hard to cut store in freezer for 30 mins and try again ;)

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