I tossed two bags of mini-marshmallows into the freezer,
thinking I’d make the recipe on Sunday night, but you know how things go, and I
ended up making the recipe Monday night, so the marshmallows were good and
frozen. I did make my own tweaks, which
are included in my recipe, but I’m also giving you the direct link to original recipe. By the way, I used two
bags of mini-marshmallows which made an enormous pan, perfect for sharing with teachers, neighbors, friends, and family! Enjoy!
Heavenly Hash aka Rocky Road Fudge
Toss both bags of mini marshmallows into freezer for at least 2 hours, although overnight is better.
After marshmallows have frozen, begin fudge.
Toast pecans in a 350 degree oven for 10 minutes; set aside.
Butter and line a 13x9 casserole dish - I used my large Pampered Chef rectangular baker***
In a deep pot, combine sugar, evaporated milk, and the 20 large marshmallows.
Cook over medium-high heat until melted, and allow mixture to boil for 6 minutes - stir continuously.
After 6 minutes, turn off heat; add in the chocolate chips and pieces of butter.
Stir mixture until chocolate and butter has melted, then add in the toasted pecans.
Pour 2 1/2 cups of the chocolate-pecan mixture into the bottom of the prepared casserole dish and spread to cover.
Pour mini marshmallows over chocolate, pressing marshmallows with your hands.
Pour remaining chocolate-pecan mixture over marshmallows, being sure to cover all of the marshmallows.
Allow to set overnight in the refrigerator.
Using parchment paper, remove entire block of fudge from dish and cut into pieces.
***The pan I used has a 14-cup capacity; if you don't have anything of this size, you will need two 13x9 pans. Alternatively, you can use 1 bag of mini marshmallows instead of 2. The thickness will be reduced, and you have more chocolate than marshmallows, but it should fit in one pan.***
Heavenly Hash aka Rocky Road Fudge
- 2-10.5 oz bags mini marshmallows, frozen
- 4 cups sugar
- 12 oz evaporated milk
- 20 large marshmallows
- 1 cup unsalted butter, cut into 8 slices each
- 1/4 teaspoon salt
- 12 oz dark chocolate chips (semi-sweet is fine)
- 1 1/2 teaspoons vanilla
- 1 lb pecans, toasted
Toss both bags of mini marshmallows into freezer for at least 2 hours, although overnight is better.
After marshmallows have frozen, begin fudge.
Toast pecans in a 350 degree oven for 10 minutes; set aside.
Butter and line a 13x9 casserole dish - I used my large Pampered Chef rectangular baker***
In a deep pot, combine sugar, evaporated milk, and the 20 large marshmallows.
Cook over medium-high heat until melted, and allow mixture to boil for 6 minutes - stir continuously.
After 6 minutes, turn off heat; add in the chocolate chips and pieces of butter.
Stir mixture until chocolate and butter has melted, then add in the toasted pecans.
Pour 2 1/2 cups of the chocolate-pecan mixture into the bottom of the prepared casserole dish and spread to cover.
Pour mini marshmallows over chocolate, pressing marshmallows with your hands.
Pour remaining chocolate-pecan mixture over marshmallows, being sure to cover all of the marshmallows.
Allow to set overnight in the refrigerator.
Using parchment paper, remove entire block of fudge from dish and cut into pieces.
***The pan I used has a 14-cup capacity; if you don't have anything of this size, you will need two 13x9 pans. Alternatively, you can use 1 bag of mini marshmallows instead of 2. The thickness will be reduced, and you have more chocolate than marshmallows, but it should fit in one pan.***
Today's post is linked to these awesome blogs:
These Chicks Cooked
Crazy Sweet Tuesday
Wow Me Wednesday
Taking a Time Out
Strut Yourself!
Delightfully Inspiring Thursday
Let's Do Brunch
Bizzy Bakes
Pin'Inspirational
Gallery of Favorites
Crazy Sweet Tuesday
Wow Me Wednesday
Taking a Time Out
Strut Yourself!
Delightfully Inspiring Thursday
Let's Do Brunch
Bizzy Bakes
Pin'Inspirational
Gallery of Favorites
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I'm totally with you. Too many nuts? No such thing.
ReplyDeleteThis fudge sounds delicious!
That is really delicious sounding "hash"! Rocky road fudge is always a winner in my book.
ReplyDeleteI agree - many thanks!
ReplyDeletex, Louanne
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Louanne, this sounds delicious. I love rocky road and I am just the gal for the extra marshmallows and pecans.
ReplyDeleteThanks, Chaya! I have to give away most of it, or we will just eat ourselves into a sugar coma - so yummy!
ReplyDeletex, Louanne
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Um that looks too good!
ReplyDeleteYummy.. This looks amazing.. Would HAVE to try it.. :)) I would LOVE for you to Please stop in and share/link via my Pin Inspirational Party happening today : )) *SOO pin Worthy!!* THANK YOU.. Wishing you an amazing rest of the week.. ~ Marilyn<--newest HAPPY follower here. http://theartsygirlconnection.blogspot.com/2011/12/hello-artsy-friends-stopping-in-today.html
ReplyDeleteHeavenly is the perfect name for it! This is irresistible.
ReplyDeleteThank you for the invitation and for following me! I just linked up to your terrific hog.
ReplyDeleteBest,
Louanne
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Thanks, Reeni! It truly is hard to resist...
ReplyDeletex, Louanne
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Holy COW! Amazing!
ReplyDeleteThanks for sharing on Crazy Sweet Tuesday!
Thank you! Easy and decadent-perfect for holiday indulgence. Merry Christmas!
ReplyDeletemmm this does sound good and looks delicious. I can't wait to give it a try. Thanks for sharing.
ReplyDeleteThis really does sound heavenly, Louanne! I'm intrigued by how you freeze the marshmallows first. Thank you for sharing this delicious recipe with Let's Do Brunch.
ReplyDeleteOh my this looks so yummy! Thank you so much for sharing at Taking A Timeout Thursday and Merry Christmas!
ReplyDeletehttp://www.MomOnTimeout.com
That sounds wonderfully delicious! Hope you have a great Christmas weekend :)
ReplyDeleteLouanne, These are fabulous with all my favorites. I came by to wish you Happy Holidays.
ReplyDeleteThank you, Chaya! Happy Holidays to you and your family.
ReplyDeleteBest, Louanne
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Thanks Julie! Hope you had a lovely Christmas!
ReplyDeleteBest,
Louanne
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Thank you, Trish! Hope you and your family had a wonderful Christmas... Best,
ReplyDeleteLouanne
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Thanks, April! Hope you and your family are having a wonderful time in New York!
ReplyDeleteBest, Louanne
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Thanks, Jackie!
ReplyDeleteBest,Louanne
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