Raspberry Rocky Road Fudge Recipes

RUBY CHOCOLATE ROCKY ROAD

Ruby Chocolate Rocky Road image

The idea of rocky road is pretty much that: piles of rocky goodies all coated and glued together with chocolate that doesn't crack when you bite into it (thanks to coconut oil). So although I have used some fairly gourmet ingredients here, don't feel locked into that. Just go with what you have in the cupboard that you think will go well together!

Provided by Tenina Holder

Categories Desserts Candy Recipes Nut Candy Recipes

Time 1h30m

Yield 20

Number Of Ingredients 10

Ingredients

14 ounces ruby chocolate, chopped
½ cup coconut oil
1 teaspoon vanilla extract
18 shortbread cookies (such as Walkers®), coarsely chopped
½ (10 ounce) package marshmallows, cut into cubes
½ cup shelled pistachio nuts
½ cup slivered almonds
1 ½ ounces candied flowers
3 tablespoons freeze-dried raspberries
3 tablespoons coconut flakes

Steps:

Grease a small baking sheet and line it with waxed paper.
Place ruby chocolate, coconut oil, and vanilla extract in a large microwave-safe bowl. Microwave on full power until melted, about 1 1/2 minutes. Remove and stir vigorously with a silicone spatula. Press any remaining solid pieces of chocolate into the hot liquid until melted.
Add shortbread cookies, marshmallows, pistachios, almonds, candied flowers, raspberries, and coconut flakes to the chocolate mixture. Stir gently until fully coated.
Spread mixture on the prepared baking sheet and refrigerate until firm, 1 to 2 hours. Cut into squares using a really sharp knife.

Nutrition Facts : Calories 266.1 calories, Carbohydrate 25 g, Cholesterol 4.9 mg, Fat 17.4 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 10 g, Sodium 72.8 mg, Sugar 7.7 g

RASPBERRY ROCKY ROAD FUDGE

Raspberry Rocky Road Fudge image

With raspberry-flavored chips and marshmallows, these irresistible squares will thrill any sweet tooth. Plenty of peanuts add a nice crunch, too.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield about 3-1/2 pounds.

Number Of Ingredients 10

Ingredients

1-1/2 teaspoons plus 1/2 cup butter, softened, divided
2 cups sugar
12 large marshmallows
1 can (5 ounces) evaporated milk
1/4 teaspoon salt
1 package (12 ounces) semisweet chocolate chips, divided
1 cup raspberry chocolate chips
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-2/3 cups salted peanuts, crushed

Steps:

Line a 13-in. x 9-in. pan with foil and butter the foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, combine the sugar, marshmallows, milk, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until smooth. , Remove from the heat. Stir in the chips, peanut butter and vanilla until smooth. Fold in peanuts. Spread into prepared pan. Refrigerate for 2 hours or until set. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts :

ROCKY ROAD FUDGE

Rocky Road Fudge image

Provided by Food Network Kitchen

Categories dessert

Time 15m

Yield 12 servings

Number Of Ingredients 7

Ingredients

1/3 cup unsalted butter, cut into chunks
1 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
12 ounces semisweet chocolate, chopped
1/2 cup slivered almonds, toasted
1 cup mini marshmallows

Steps:

Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.

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