About this time in the holiday season, a last minute holiday party pops up or I find myself in need of some impromptu gifts. This is when I quickly whip up a batch of Black Walnut Rocky Road Fudge using ingredients that I’m likely to have on-hand.
My go-to recipe is an adaptation of a classic basic chocolate fudge recipe. This never-fail crowd pleaser is perfect for gift giving and always gets gobbled up from the buffet at parties.
Black Walnut Rocky Road Fudge
12 ounces semi-sweet baking chocolate, chopped
1 (14 ounce) can sweetened condensed milk
4 cups mini marshmallows
1 1/2 cups black walnuts nuts, coarsely chopped
Using a double-boiler, melt chocolate, stirring occasionally. (Alternatively, you may opt to melt chocolate in the microwave according to package directions, but using the double-boiler method is preferable. Microwaving chocolate can make it grainy and you run the risk of over-heating/burning the chocolate.)
When chocolate is thoroughly melted, stir in sweetened condensed milk until fully incorporated.
Remove from heat. Gently fold marshmallows and walnuts into chocolate fudge mixture.
Pour fudge into a 8 x 8 glass or ceramic baking pan. Cool on a baking rack in at room temperature for 1 to 2 hours until fully set.
When set, cut fudge into squares and enjoy!
Kitchen Notes: This recipe makes thicker fudge squares as shown. If you like thinner fudge squares, use a 9 x 13 baking pan to set fudge.
If you do not have black walnuts on hand, English walnuts or other nuts such as pecans or cashews may be substituted.