Raspberry Rocky Road Fudge Recipe

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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.
MAKES:
88 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
88 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

  • 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
  1. 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.
  2. 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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