Raspberry Rocky Road Fudge Recipe

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

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Raspberry Rocky Road Fudge Recipe
  • Prep: 20 min. + chilling
  • Yield: 88 Servings
    •
20 20

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

Directions

  • 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. Yield: about 3-1/2 pounds.

Originally published as Raspberry Rocky Road Fudge in Country Woman Christmas Annual 2007, p71

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