When I heard about Abigail Johnson Dodge’s new book “Mini Treats & Hand-Held Sweets”, I couldn’t wait to get my hands on a copy. Abigail is a widely respected baker, food writer, contributing editor to Fine Cooking Magazine and more (I love her!). Her new book features 100 mouth watering desserts designed for home bakers of every level including easy to serve, last minute treats, party ideas, kids snack recipes, gluten free, non-dairy, vegan, egg-less and low-fat options. I am so excited to share her book and this awesome recipe for Rocky Road Fudge.
Abby says, “This fun little recipe is meant to inspire your whimsical, creative side. As with all of my recipes, I encourage you to add your own twists and to experiment with your own favorite flavors. The add-in possibilities for this easy-to-make fudge are practically endless, so switch in whatever you have in the pantry—even gummy worms would work! The only thing I wouldn’t take out would be the marshmallows—they’re too iconic to eliminate, but that’s just this baker’s opinion.”
For a chance to win a copy of this book leave me a comment and tell me what your favorite hand-held sweet is. Winner will be drawn on Saturday, October 13 at 8 a.m. CST.
For more chances to win, do the following and leave another comment telling me you did so. Good luck!
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Rocky Road Fudge
12 ounces bittersweet chocolate, chopped
4 tablespoons (2 ounces) unsalted butter, cut into 6 pieces
2 tablespoons unsweetened natural cocoa powder, sifted if lumpy
Pinch of table salt
1 can (14 ounces) sweetened condensed milk
1teaspoon pure vanilla extract
1cup mini marshmallows
4 ounces milk chocolate, chopped
1/2 cup (2 1/2 ounces) coarsely chopped, lightly salted peanuts
1. Line an 8-inch-square baking pan (I like the straight sided kind) with foil, leaving about a 1-inch overhang on two sides. Lightly grease the bottom and sides
of the foil.
2. Put the chocolate and butter in a large heatproof bowl and melt in the microwave or on top of simmering water. Remove the bowl from the heat and sprinkle the cocoa powder and salt over the top. Add the condensed milk and vanilla and stir with a heatproof spatula just until well blended and smooth. If the fudge feels hot to the touch, set aside, stirring frequently, 1 to 2 minutes. Adding the rocky road ingredients to a too-warm fudge would melt them.
3. Add the marshmallows, chocolate chips, and peanuts and mix briefly until blended. Scrape into the prepared pan and spread evenly. Refrigerate until chilled and firm, about 6 hours or up to 2 days.
4. Use the foil “handles” to lift the fudge from the pan. Carefully peel or tear away the foil and toss it out; set the fudge on a cutting board. Using a ruler (or by eye) and a large knife, cut the fudge crosswise into 4 equal strips and then cut each strip into 8 pieces. Cover and stow in the refrigerator for up to 5 days. Serve slightly chilled.
Kitchen Wisdom ~Making Fudge and Caramels
Contrary to most baking recipes where I remind you to scrape down the sides of the bowl, it’s very important to not scrape the sides and bottom of the pan during the final steps of making fudges and caramels. The sugar mixture on the bottom and sides continues to cook and, therefore, results in a different, firmer texture than the caramel in the center of the pot. Mixing the two together makes for an oddly textured candy.