National Rocky Road Day

This is a day I can handle.  I love Rocky Road Ice Cream and Rocky Road Fudge.  Thought I would share a couple of Rocky Road recipes with you to make your day even sweeter.

Rocky Road Fudge

2 cups granulated sugar

3/4 cup evaporated milk

2 ounces baking chocolate, unsweetened

1 tablespoons light corn syrup

2 tablespoons butter

1 teaspoon vanilla

1/2 cup miniature marshmallows

1/2 cup chopped almonds, walnuts or pecans

Line a 8 x 8 pan with foil, extending foil over pan side edges. Butter the foil; sprinkle marshmallows over the bottom of the pan then put in the freezer while making fudge.

Lightly butter the interior of a 2-quart saucepan; add sugar, milk, chocolate, and corn syrup. Cook over medium high heat until the mixture begins to boil. Continue boiling gently, stirring frequently, until the mixture reaches the soft ball stage or registers about 234° to 238°.  For soft ball stage use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.  I highly recommend you get a candy thermometer.  They are quite inexpensive and makes it so much simpler.

Remove saucepan from heat; add butter and vanilla without stirring. Let cool for about 30 minutes, then beat with a wooden spoon until the fudge just begins to thicken. Add chopped nuts and beat for a few more minutes, until it begins to lose its gloss but is still pourable. Pour over marshmallows; score into squares when set but still warm. When fudge is firm, remove from pan using foil to lift it. Cut into squares and store tightly covered. Makes about 1 1/2 pounds.

Rocky Road Cupcakes

Devil's food chocolate cake mix

Chocolate butter cream frosting

Mini marshmallows

Sliced almonds

Chocolate chips

Use your favorite chocolate devil’s food cake mix and make cupcakes. 

Chocolate butter cream frosting

1/2 cup softened butter

1 teaspoon vanilla extract

1/8 teaspoon salt

1 (16-oz.) package powdered sugar

2/3 cup unsweetened cocoa

5 to 7 Tbsp. milk

Beat first 3 ingredients at medium speed with an electric mixer until creamy.

Whisk together powdered sugar and cocoa. Gradually add powdered sugar mixture alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 4 Tbsp. additional milk for desired consistency.

Frost your cupcakes with the butter cream frosting and decorate the top with the marshmallows and almonds. 

Melt a cup of semi sweet chocolate chips in the microwave (30 seconds, stir, 30 seconds and stir).  Drizzle the decorated cupcakes with the melted chocolate chips.  I put the melted chocolate into a small baggie and cut a very small corner of the baggie and use it to pipe the chocolate.  No clean up is nice.

Rocky Road Brownies

3/4 cup butter, cubed

4 ounces unsweetened chocolate, chopped

4 eggs

2 cups sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

2 cups miniature marshmallows

1 cup (6 ounces) semisweet chocolate chips

1 cup chopped walnuts

Melt the butter and chocolate in a microwave, (30 seconds stir and 30 seconds again and stir until smooth.  Let cool for 10 minutes.  

Beat the eggs, sugar and vanilla until blended. Stir in chocolate mixture. Gradually add flour until well blended.

Spread into a greased 13 x 9  baking pan. Bake at 350° for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with the marshmallows, chocolate chips and walnuts or almonds; bake 4 minutes longer. 

While still warm this is especially good if you serve it with vanilla ice cream or go crazy with Rocky Road Ice Cream.  

Hope your road is not too rocky and your day is sweet.  Be happy and may God bless you and yours.