Rocky Road Fudge
Chocolate, marshmallows and nuts, this "Rocky Road Fudge" recipe is the perfect combination to satisfy your sweet tooth. The chewy marshmallows and crunchy almonds make a great contrast to the creamy fudge.
This rocky road fudge recipe is easy to make, but you'll want to plan a little bit in advance so you can take steps to keep the marshmallows from melting. The hot fudge mixture is very hot, so to keep the marshmallows from melting you must freeze them for several hours before hand. If you donít freeze the marshmallows, you'll end up with marshmallow swirl fudge, which is good but it is not Rocky Road Fudge. Some of the ingredients you will need for this rocky road fudge recipe include butter, evaporated milk, sugar, semi sweet chocolate chips, vanilla, marshmallow cream, miniature marshmallows and sliced or chopped almonds. To start in a large pot combine the butter, evaporated milk, and sugar, then cook over high heat, stirring continuously until the mixture reaches 234 degree Fahrenheit. Remove from heat and add the vanilla, and stir well. Stir in chocolate chips until they are completely melted and completely mixed in, then stir in marshmallow cream until it is completely mixed with the chocolate.
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Adding almonds to anything, not only tastes good but provides an additional nutritional advantage, as almonds are a rich source of the B vitamins riboflavin and niacin, vitamin E, and the essential minerals calcium, iron, magnesium, manganese, phosphorus, and zinc. The same serving size is also a good source of the B vitamins thiamine, vitamin B6, and folate, and the essential mineral potassium. Almonds are also rich in dietary fiber, monounsaturated fats, and polyunsaturated fats, fats which potentially may lower LDL cholesterol. Almonds are often eaten on their own, raw or toasted, they are also a component of various dishes. So you don't have to feel quite as bad when you go for the second piece of fudge, because you know they are also good for you.
Our favorite way to eat marshmallows is usually roasted over the campfire until they are toasty golden brown, they are also good toasted and put between two graham crackers with a piece of melted chocolate to make s'mores. You probably didn't know that the sweet treat has been around for quite some time. The use of the marshmallow plant to make sweets dates back to ancient Egypt, where the recipe called for extracting sap from the plant and mixing it with nuts and honey. Another pre modern recipe uses the pith of the marshmallow plant, instead of the sap. The stem was peeled back to reveal the soft and spongy pith, which was boiled in sugar syrup and dried to produce a soft, chewy confection. The marshmallow plant's sap was also used by gladiators in ancient Rome. The sap was rubbed on the body in preparation for the fight.
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