Christmas sweets aren’t just about cookies. There’s candy making to be done, too. Since I’ve been doing cookie exchanges with friends and family, I’ve been making fudge. I usually make a simple walnut fudge, but I was inspired by a recipe on my Betty Crocker calendar this year and made Rocky Road Fudge instead. It’s so easy to make and takes little time to put together. Instead of using a microwave as suggested in the original recipe, I used my stovetop.
1 bag semi-sweet chocolate chips
1 container of chocolate frosting
1 1/2 tsp. milk
1 tsp. vanilla
1 cup mini marshmallows
1/2 cup chopped walnuts
Line a square pan with foil and spray with cooking spray. In a medium pot over low on your stovetop, continuously stir bag of semi-sweet chocolate chips until chocolate is melted and smooth. Remove from heat and add container of chocolate frosting until combined. Stir in milk and vanilla. Fold in marshmallows and walnuts. Pour into prepared pan and chill in fridge for 3 hours or until hardened.
Flip pan over on a cutting board and remove foil. Cut fudge into squares. Store in a plastic wrapped lined container in the fridge up to two weeks.
One of my husband’s favorite ice cream flavors is Rocky Road. I’m going to need to put a lock on my fudge container so he doesn’t eat it all before Christmas!
I have a week left to bake as official gift exchanges start next Friday. I have a friend stopping by my house tonight so I made her a little gift box of cookies to take back home when she leaves. It’s not everything I’m planning to bake, but it’s enough to satisfy a sweet tooth for now.